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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Oil for pan Bread Cubes Sliced Almonds Diced, dryed, apricots ground cinnamon cardomom 4 - eggs 3 cups milk 1/2 cup brown sugar 1 teaspoon vanilla Instructions: Spray a 2" x 8" x 10" Pyrex baking dish. Then loosely pack with cubed day old bread to almost fill the dish. (I use accumulated bread crusts.) Sprinkle a handful of almond slices over the bread crusts. Sprinkle a handful of diced dried apricots over the bread crusts. Work this around a bit with your fingers just so the apricots and almonds are not all sitting on the top of the bread. Then liberally sprinkle the top with ground cinnamon to taste and also sprinkle on 1 teaspoon cardamom. In a blender add eggs, milk, vanilla and about ½ cup brown sugar. Blend this till just mixed. Pour this mixture over the top of the bread cubes, pressing down the bread cubes with the back of a spoon to moisten all the contents. Cover and let sit overnight in a refrigerator. In the morning. Heat oven to 350 F. Set the bread pudding in a low pan of water making sure the water does not overflow into the bread pudding. Bake for about 45 - 1 hour or till the egg mixture has set in the centre of the pan. Cover the baking dish loosely with tin foil for the last 15 minutes or so to make sure the top does not dry out. Slice and serve warm with Maple Syrup on top along with a dollop of whipped cream. |
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