A few weeks ago, I was talking to my mom on the phone. She told me she had just gotten some bread pudding at Great Harvest and she would save me some. I thought, "bread pudding? Yeah whatever. Great, Mom." AND THEN I TRIED IT. Oh, baby, it's become my new obsession. You really have to try them to understand. Most bread pudding is a cinnamony, mushy, custardy mess, but Great Harvest has made bread pudding into bar form and topped it with a delicious glaze. To me, it's kind of a mix between french toast and cinnamon rolls. Yum! I went to buy some the other day and they were out. So I decided to try to make it myself. And it worked! I'm so excited about this recipe. And so scared. I was about 1 pound away from reaching my pre-pregnancy weight, but fear I may never get there now that I can create these bars of goodness at home.Bread Pudding
11 cups cubed, stale Great Harvest Cinnamon Burst bread (about 2/3 a loaf)
3/4 c sugar
3 eggs
2 c cream
1 c milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
Glaze
2 T butter
2 c powdered sugar
1 teaspoon vanilla
2-4 T milk
Grease 9x13 pan. Add bread cubes. (If your bread is not stale, place pan of bread in 180 degree oven and toss occasionally to dry out bread.) Whisk together sugar, eggs, cream, 1 cup milk, cinnamon, and vanilla in mixing bowl. Pour mixture over bread. Press down on bread crumbs to moisten. Refrigerate for about 2 hours. Bake at 350 degrees for 50-55 minutes or until slightly golden and middle is set. Allow to cool slightly while you make the glaze. To make glaze, beat ingredients in mixing bowl adding milk as needed. Drizzle over slightly warm bread pudding. Serve warm or cold. Store in fridge.
Source: Make Your Taste Buds Dance Original Recipe
