Moose Mouse Creations: June 2012

Make this flavorful bread pudding for a delicious dessert or a super yummy breakfast.

For breakfast, serve it plain or topped with a drizzle of cream, some maple syrup or apple compote.
For dessert try it with a caramel sauce or, for a fancy grown-up version, pour 1/2 - 1 cup of amaretto or brandy over the mixture and let soak for an hour or two before baking.

Almond Toast Cinnamon Raisin Bread Pudding
12 Stella D'oro Almond Toast Cookies
12 Slices Cinnamon Raisin Bread
1 Cup Skim Milk
1 Cup Lowfat Buttermilk
2 Eggs
1/4 Cup Sugar
1/4 Cup Butter or Margarine
1 tsp Vanilla or Almond Extract
1 tsp cinnamon
1/4 tsp salt
Leave cinnamon raisin bread out for several hours or overnight until stale.
Break almond toast and stale bread into small (about 1 inch) pieces and place into a large glass baking dish.
In a saucepan warm milk, buttermilk and butter until the butter is melted.
Meanwhile, combine eggs, sugar, vanilla and cinnamon.
Pour egg mixture over bread and gently mix.
Pour milk and butter over bread and egg mixture and gently fold until all bread and toast is moistened.
(If you want to make the amaretto or brandy soaked version, now is the time to add the alcohol and let the mixture soak for an hour or two or even overnight in the fridge)
Bake in a 350 degree oven for 35-40 minutes (done when knife inserted in center comes out clean).
Serve warm with your choice of sauce. Enjoy!