Cinnful Bread Pudding
- Prep time: 7
- Total time: 30
Delicious cinnful cake soaked overnight in a rich bread pudding dredge to create the most decadent and gluten-free bread pudding you have ever tasted.
- 1 -2 lbs of Liteful Foods Cinnful Cake
- 2 cups milk
- 3 eggs (beaten)
- ½ teaspoon ground cinnamon
- 3 tablespoons butter
- ½ tablespoon vanilla
- 1 pinch of salt
- 2 tablespoons turbinado cane sugar
- 2 tablespoons light brown sugar
- 1 -2 quart oven safe baking dish
Toast or dry out slices of Liteful Foods Cinnful Cake, once cooled, cut into cubes.
Take 1 tablespoon of room temperature butter and coat your 1-2 quart oven safe baking dish. Place cubed Cinnful Cake inside.
Combine remaining butter, beaten eggs, milk, cinnamon, and vanilla until well mixed.
Pour milk mixture over Cinnful Cake, cover with cling wrap and refrigerate overnight or for a minimum of 2 hours.
Preheat oven to 350 degrees.
Combine turbinado sugar and brown sugar. Remove cling wrap, and before baking sprinkle mixture on top of bread pudding.
Bake in a 350 oven for 45 mins to 1 hour.
You can add nuts or seasonal fruit to create different layors of flavor and texture. Serve warm and enjoy!!