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Bread Pudding Bars

November 21, 2016

Bread Pudding Bars


Bread Pudding Bars:

11 cups cubed, stale Cinnamon bread, about 2/3 a loaf
3/4 cup sugar
3 eggs
2 cups cream
1 cup milk
1 tsp. cinnamon
1 tsp. vanilla

2/3 cup raisins, dried cranberries or cherries, optional



2 Tbsps. butter
2 cups powdered sugar
1 tsp. vanilla
2 to 4 Tbsps. milk


Cut bread into small cubes; place on cookie sheets in a single layer and let sit out over night or for about 24 hours or until dry.


Grease 9×13 pan. Add bread cubes.   Whisk together sugar, eggs, cream, 1 cup milk, cinnamon, and vanilla in mixing bowl.  Pour mixture over bread.  Press down on bread crumbs to moisten.  Top with raisins if using.   Refrigerate for about 2 hours.    Remove from refrigerator and let sit at room temperature for at least 1 hour to take the chill off baking dish.


Preheat oven to 350 degrees F.   Bake for 50 to 55 minutes or until slightly golden and middle is set. Allow to cool slightly while you make the glaze.


To make glaze, beat butter, powdered sugar, vanilla in mixing bowl adding milk as needed. Drizzle over slightly warm bread pudding or use as a dipping sauce.


Serve warm or cold. Store in fridge.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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