Happy New Year! I have the perfect way to welcome 2012...
I'm not quite sure what to call this recipe since it's not really bread pudding. Bread pudding is mushy and soggy. This is not. It's more like a combination of French Toast and Cinnamon Rolls. But I can't really call it French Rolls because that's something totally different. Plus there isn't any rolling involved. Also, I can't call it Cinnamon Toast, because that's something else, too. The original recipe was bread pudding, and the technique is for bread pudding... but I've changed it to be much more delicious - and much less soggy - than traditional bread pudding. Très chic! Even my bread-pudding-hating sister loved it!
10 slices white bread sliced in 1" cubes - I prefer to use Grandma Sycamore's white bread, but if you can't find that, any thick, heavy white bread will do. The thicker the bread, the less soggy the bread pudding.
1/4 c butter, melted
1/2 cup raisins
1 tablespoon cinnamon
3/4 cup white sugar
1 teaspoons vanilla
3 cups HOT milk
1 apple cider packet (about 1 tablespoon mix)
1 cup powdered sugar
Preheat oven to 375 degrees.
In large bowl, combine melted butter, raisins, and cinnamon. Add bread cubes and toss well to coat. Transfer to a large baking dish. The bigger and more shallow the better. Be sure to spread the raisins around evenly.
Use same mixing bowl to beat eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in hot milk. Pour mixture over bread cubes, sprinkling with cinnamon and nutmeg. Let soak for 5 minutes. Bake 25- 30 minutes or until knife inserted in center comes out clean.
Mix powdered sugar and apple cider mix in small bowl and add water a little at a time until glaze consistency is reached. Drizzle over bread pudding just before serving. Serve warm.