Today is National Cinnamon-Raisin Bread Day. I gotta tell ya, I got all excited. After all, Cinnamon-Raisin Bread makes some of the best French Toast. Yeah, just one little problem – we did French Toast last time around.
In addition to the whole Cinnamon-Raisin Bread thing, last year we got a bit winded and talked about all the other National Days that happen on September 16. We had Mayflower Day, Play-Doh Day, Step Families and Working Parents. It also happens to be Guacamole Day. So why we aren’t talking Guacamole? After all anything Mexican is always a hit in our house. But it’s Friday. And that means no tacos or enchiladas or burritos that contain meats. Guacamole shrimp just wasn’t lighting my fire. So it’s a pass on Guacamole.
That leaves us with Cinnamon-Raisin Bread. I’m no baker, but I do know where to find Cinnamon-Raisin Bread in the bakery aisle. Since French Toast is out, I thought another favorite had to be Bread Pudding. There is an Irish Pub up the street and anytime we have dinner at the pub, I always end the meal with a helping of their Irish Bread Pudding.
Using Cinnamon-Raisin Bread to create a Raisin Bread Pudding is amazing. Double the raisins, with swirls of cinnamon baked right in – wow!
Cinnamon Raisin Bread Pudding with Vanilla Bourbon Sauce
5 large Eggs
3/4 cup Sugar
2 teaspoons Vanilla
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
Pinch of salt
3 cups Half-and-Half
6 cups day-old Cinnamon-Raisin Bread, cubed
1 cup Raisins
In a large bowl, whisk the eggs with the sugar, vanilla, spices, and salt. Stir in the half-and half until well blended. Set aside.
Cube bread, add to the custard mixture. Add raisons, stir gently. Press plastic wrap directly on the surface of the bread pudding mixture and let sit at room temperature for at least an hour. Press down on plastic covering occasionally to keep bread submerged.
Position a rack in the center of the oven and heat oven to 350-degrees. While the oven heats, bring a kettle of water to a boil.
Butter a 9-inch square casserole baking dish. Pour the pudding into the prepared dish. Place the casserole dish into a larger baking dish or roasting pan. Put the pan in the oven.
Carefully pour enough hot water into the larger to reach about halfway up the sides of the baking dish.
Bake until a knife inserted in the center of the pudding comes out almost clean about 50 minutes to an hour.
Carefully lift the baking dish out of the water bath and transfer to a rack to cool slightly Bread pudding is best served warm.
While the bread pudding cools, make the sauce.
1/4 cup Butter
1/2 cup Sugar
3 tablespoons Heavy Cream
2 tablespoons Bourbon
2 teaspoons Vanilla
Pinch of Salt
In a small saucepan over medium heat, melt the butter.
Whisk in sugar, heavy cream, bourbon, vanilla and a pinch of salt. Simmer until the sauce has thickened, whisking often, about 3 minutes. Remove the pan from the heat and let cool slightly.
Serve the bread pudding warm or at room temperature with the sauce.
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