Grilled Cinnamon Raisin Bread and Brown Sugar Pudding

What to do with almost an entire loaf of moist delicious Panera cinnamon raisin bread already sliced,  all your company’s gone and there’s just the two of you at home, as in Ben and me…re-fashion the bread into something new…bread pudding! And, take it to a Memorial Day cookout.  What’s more American than hamburgers, hot dogs, and bread pudding!   Have to share this with Weekend Potluck #20! 

 Serves:  8

Preheat oven to 325

What you need:

8 tbl butter (soft)

10-12 slices of cinnamon bread

6 eggs beaten

1 cup Milk

1 cup heavy cream

½ cup Brown Sugar + 2 tbl (divided)

¼ tsp Salt

1 cup chopped nuts

3 tbl chilled butter (cut into pieces)

 

 

 

 

 

 

 

 

 

 

 

Topping:

2 (6oz)  containers of Greek Lemon yogurt

1 cup sour cream

1 lemon (juice and zest)

 

 

 

 

 

 

What you do:

Butter both sides of the cinnamon bread.  In a large skillet, over medium heat grill each side of the bread until golden brown.  Let cool.  Then cut into 2” cubes. Coat a cast iron skillet with cooking spray.

 

 

 

 

 

 

Combine in a large mixing bowl the eggs, milk, cream, brown sugar and salt and whisk together.  Place half of the bread cubes in the skillet, sprinkle half of the nuts on top, then drizzle half of the wet mixture.  Put the remainder of the bread cubes on top, the rest of the nuts and the wet mixture.  Sprinkle on top the 2 tbl of brown sugar and butter pieces on top.  Cover loosely with foil and bake for about 45 minutes in 325 preheated oven.

 

 

 

 

 

 

Blend together in a mixing bowl the Greek yogurt, sour cream and lemon juice and zest.  Refrigerate while the pudding is baking.

Serve warm with a nice dollop of the lemoneee topping.

 

 

 

 

 

 

 

©2012 Alice D’Antoni Phillips   Ally’s Kitchen