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It’s spring and I seem to be in a cake mode…wonder what’s up with that?  After finally cleaning my freezer, I decided to make something with the cherished Cinnamon Bread from the Butterhorn Bakery in Frisco.  What to make….hmmmm….bread pudding?

Serving of Bread Pudding

I don’t recall making bread pudding, but I’ve indulged in several fabulous samples through the years.  This is one recipe where I don’t have a family favorite.  Next best choice…my handy, dandy Farm Journal Country Cookbook.

This cherished cookbook was a gift from one of our client’s at Farm Journal in Kansas City in 1976.  It’s my ‘go-to’ book for a traditional midwest recipe.  No surprise, I found a bread pudding recipe and decided to go for it!

Cinnamon Bread Pudding fresh from the oven

Not to brag, but…it was a slice of heaven.  I instantly knew that if I kept it in the house, I would devour the whole pan.  Neighbors Maribeth and Gary were the recipients of half a pan.  After sampling a piece (or two…), the rest will go to family tomorrow.  The bread pudding was wonderful by itself, but a light vanilla or butterscotch sauce would be great on top.

CINNAMON BREAD PUDDING

2  and 2/3 cups milk
1/4 cup butter
3 eggs
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 cups (1″ square) day-old cinnamon bread cubes
1/8 teaspoon ground nutmeg

  • Preheat oven to 350 degrees.
  • Scald milk; add butter and cool.

Scald milk, add butter and cool

  • Add 3 egg yolks and 1 egg white to 1/2 cup sugar; beat to mix well.  Add cooled milk, teaspoon vanilla and salt.

  • Place bread cubes in buttered 1.5 quart casserole.  Pour egg-milk mixture over bread.  Sprinkle nutmeg on top.

Pouring milk mixture over cinnamon bread

  • Set casserole in another, larger casserole containing at least 2″ of warm water.
  • Bake for 45-60 minutes or until knife inserted in center comes out clean.  Remove from oven.
  • Serve warm or cool, both are delicious!

Adapted from Farm Journal’s Country Cookbook, 1972.

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