"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, January 11, 2015

Cinnamon Bread Pudding with Tuaca Liqueur

2  Cups Heavy Whipping Cream
1   Cup Whole Milk
1/4 Cup Butter (Melted)
3   Eggs Beaten
1/2 cup packed Brown Sugar
1/4 cup chopped Pecans
1 oz. Tuaca Vanilla Citrus Liqueur

6-8 cups of Cinnamon Bread (stale) Cubed
Pioneer Woman Cinnamon Bread Recipe

Step 1 In a large bowl, whisk the eggs, milk, cream, melted butter and liqueur together. Add the sugar, chopped Pecans. Mix well.

Step 2 Cut the bread into 1-inch pieces. Gently stir the bread pieces into the egg mixture. Let stand for 15 minutes, stirring occasionally.

Step 3 Preheat the oven to 350 degrees F, while the pudding soaks.

Step 4 Coat an 8-inch square baking dish with cooking spray.

Step 5 Pour the pudding mixture into the baking dish. If desired, sprinkle the top with a little sugar.

Step 6 Bake at 350 degrees F for 45 to 50 minutes. When cooked a knife inserted into the middle comes out clean.

Step 7 Serve warm with egg custard sauce or vanilla ice cream.