GLUTTONY AT ITS FINEST
The buttermilk continues to flow in my household so I made my first bread pudding EVER!
Pretty daring, right?
I thought about what I enjoy, tossed it all together and the result was a bread pudding that did not last until the next day. This included spices such as cinnamon and nutmeg. I also added raisins, semi-sweet chocolate chips and dried, shredded coconut. Vanilla and a few drops of brandy extract were also thrown into the mix.
My secret? I replaced bread with cinnamon buns (without the icing)!
Once the cinnamon buns have been cut into small, bite-sized pieces, it is only a matter of combining everything. Buttermilk, sugar, vanilla and eggs are mixed and poured over the cinnamon buns with all their sweet toppings. Mix it all together and let the bread soak up some of the mixture while you preheat your oven to 350º.
Pour the mixture into a dish and bake for 50 minutes to an hour. The time will depend on how crisped you like your bread pudding. You can drizzle creme anglaise on your dessert or serve with a scoop of vanilla ice-cream, some whipped cream and a drizzle of caramel!
Divine Buttermilk Bread Pudding
1 Tbsp vanilla
1.5 C buttermilk
3 large cinnamon buns (no icing) chopped to bite-sized pieces
1 tsp cinnamon
1/2 C sugar
1 tsp nutmeg
1/4 C raisins
1/4 C grated, dried coconut
1/2 C semi-sweet chocolate chips
1. Mix all the ingredients together except the cinnamon buns.
2. Chop the cinnamon buns into approximately 1 inch pieces.
3. Toss the cinnamon buns in the mixture and let sit while oven preheats to 350º.
4. Butter a baking dish that will hold the mixture and bake mixture for 50 minutes to an hour depending on how crisped you like the bread pudding.