Wednesday, January 28, 2015

Cinnamon Roll Breakfast Bake

This breakfast bread pudding goes together in about 10 minutes.

Servings: 9 -- Ready in: 55 minutes

What you need:
12 slices Cinnamon Raisin Swirl Bread
4 eggs
1 1/4 cups of milk
1 1/4 teaspoons vanilla, divided
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2 cups powdered sugar
2 tablespoons butter, softened

How to Make it:
Heat oven to 350°F. Spray 8- or 9-inch square (2-quart) baking dish with cooking spray.
In a large bowl, beat eggs, 1 1/4 cups of the milk, 1 teaspoon of the vanilla, sugar and cinnamon until smooth.
Cut bread slices in quarters; add to bowl and stir into egg mixture, breaking bread into chunks, until liquid is absorbed. Let stand 5 minutes.

Pour into baking dish.
Bake 30 to 40 minutes or until puffed and knife inserted near center comes out clean. Let stand while making icing.
In large bowl, beat powdered sugar, butter, 2 tablespoons of the remaining milk and remaining 1/4 teaspoon vanilla with electric mixer on low speed or by hand until sugar is moistened.
Beat at medium speed or by hand until smooth and creamy, adding milk a little at a time until spreading consistency.
Spoon and spread icing over warm breakfast bake. Cut in squares to serve. Refrigerate leftovers.

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