Last year, we had our first-ever Thanksgiving at home and I made it all myself (except for Kathy’s wonderful Poached Pears in Red Wine Sauce). She just hit me up for my cinnamon bread pudding recipe, so here goes:

Cinnamon Bread Pudding

Ingredients:

• 8-10 slices of cinnamon swirl bread, cubed (I use 10 slices of Pepperidge Farm)
• 2 tablespoons melted butter
• 3 eggs
• 1¼ cups milk
• ¾ cup heavy cream
• ¾ cup white sugar (can substitute in some brown if you’d like)
• 1 teaspoon vanilla extract

Directions:

• Preheat oven to 350ºF
• Put cubed bread in 8-inch square pan
• Drizzle with melted butter
• Mix eggs, milk, sugar, and vanilla
• Pour egg mixture over bread
• Push the bread down and let absorb
• Bake for about 45 minutes. The top will brown a bit and it should spring back when poked.

Unfortunately, I didn’t get any dessert pictures on Thanksgiving, so here is an approximate idea of what it will look like:

Enjoy!