Cinnamon Bread Pudding
Ingredients
6 cups cubed French bread (about 8 oz)
For the filling:
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2 large eggs, separate whites from yolks
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1 cup brown sugar, packed
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¼ cup granulated sugar
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1 Tbsp. ground cinnamon
For the milk mixture:
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2 large eggs, whole
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2 ½ cups fat-free half & half
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1 tsp. vanilla extract
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Icing
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⅔ cups powdered sugar
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2-3 Tbsp. milk
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½ tsp. vanilla extract
Directions
- Preheat oven to 325 °F.
- Grease a cast iron skillet. Place half of the bread cubes in the pan.
- For the filling, stir together egg whites from the large eggs (set yolks aside to use in milk mixture), sugars, and cinnamon in a medium bowl until well combined.
- Pour filling evenly over bread cubes and top filling with other half bread cubes.
- For the egg mixture, whisk together 2 egg yolks, 2 whole eggs, half & half, and vanilla extract in the same bowl you used for the filling. Pour egg mixture over bread cubes, and gently press bread cubes into mixture. Bake casserole for about 40-45 minutes, or until lightly browned.
- To make the icing, whisk together powdered sugar, milk, and vanilla, adding milk/half & half as necessary to make desired consistency. Drizzle icing over bread pudding before serving.
