Easy Cinnamon Bread Pudding 2

I am revisiting the Bread Pudding recipe from this week. Cinnamon Bread Pudding Project 2008! If you will recall I told you that I was taking this on to find the proper ingredients and cooking time to improve on the original recipe. Well, I changed a lot. A whole lot of ingredients. Maybe too much. Wait, this is my project. I made up the rules and they clearly state that I can do whatever it takes to improve this recipe. Ah, I'm such an only child. Here, take a look if you are still with me.

• I decided to ditch the cook & serve pudding because it was only being used as a binder instead of eggs.
• For flavor, I added the two kinds of sugar with the cinnamon and vanilla.
• The butter, what is a dessert without a little bit of butter. (habit)
• Decreased the cooking time because I decreased the amount of liquid.

Results: This was a lot better. Much more flavorful, less soggy, overall good. A little eggy, however. I don't think that I would decrease a whole egg, but just change it to two whole eggs and maybe two egg whites. I do like a sauce on mine which if I was going the simple route I would just melt some vanilla ice cream and pour over it or make a vanilla powder sugar glaze. Some chopped nuts would be good in this dessert and maybe some nutmeg. Interesting. So am I finished with this project so soon? Surely not.

Cinnamon Bread Pudding 2
7 slices cinnamon swirl bread(half a loaf)
2 tablespoons butter, melted
3 eggs, beaten
2 cups milk
1/2 cup white sugar
¼ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees.
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter over bread. In a medium mixing bowl, combine eggs, milk, sugars, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Easy Cinnamon Bread Pudding

Well, I didn’t think that I would be posting today, however I decided that I needed something sweet after dinner. Why not a simple Bread Pudding? I’ve had this recipe in my notebook for a while. I noticed that my loaf of cinnamon bread was on its way out so it was a good excuse for pudding. You might notice the different alternatives at the end of the recipe. I did not have a complete loaf of bread on hand so I chose to do mine in an 8x8.
So, we waited the 15 minutes like it stated and decided to dig in. This was the most awful bread pudding I have ever had in my life. Absolutely no taste at all and soggy. You will see that I didn't even include a picture because it went right to the trash and did not get close to my photo area. You might be wondering to yourself, if it is so bad then why the heck would she blog about this dessert? Remember the Granny Squares Project? This is going to become a project also. How to make a simple bread pudding using the ingredients below and a few more and finding the correct baking time. I just wanted you to be clued in on my project so that you can be an informed audience on my baking adventures.
Good Day!

Cinnamon Bread Pudding-Beware!
Ingredients:
1 loaf (16-ounce) cinnamon swirl bread, cut into 1-inch cubes (e.g., Pepperidge Farm Cinnamon-Swirl Bread)
6 cups milk
2 boxes (3-ounce each) cook-and-serve vanilla pudding
Directions:
Preheat oven to 350 degrees. In 9x13x2 inch baking dish, toss the diced bread with 2 cups milk. Let stand for 10 minutes. In a separate bowl, mix the remaining milk with the pudding until smooth. Pour over the soaked bread and toss lightly. Bake for 1 hour or until browned and set all the way in the middle. Remove from the oven and cool on a wire rack for at least 15 minutes before serving.
If 12 servings are too many in your household, make half a recipe and bake in a 1 1/2- quart dish (8x8x2) for 1 hour. You can make a chocolate bread pudding following the same procedure by substituting a chocolate load cake for the bread, chocolate milk for plain milk and chocolate pudding for vanilla.