Okay ready for your mouth to start watering?! This recipe was beyond delicious! I saw this recipe and knew that we had to try it out. My friend Emily was responsible for making the yummy dessert and she made some changes to the original recipe that in my opinion made it PERFECT!
INGREDIENTS for PUDDING
-1/4 cup dark rum
-1 (4 ounce) package vanilla pudding, prepared according to package
- 1/4 cup cinnamon sugar
- 2 cups heavy cream, whipped to soft peaks
INGREDIENTS for CINNAMON TOAST BREAD PUDDING
-1 pound loaf cinnamon bread, sliced and toasted
- 5 eggs
- 1/2 cup packed light brown sugar
- 1 cup whipping cream
- 1 cup milk
- 1 ts vanilla extract
- 1 pound bag Heath Chips
CINNAMON TOAST BREAD PUDDING
- Preaheat oven to 350 degrees.
- Butter a 9 X 13 baking dish
- arrange the cinnamon toast in shingled rows, in the prepared baking dish.
- in a large bowl, whisk eggs, brown sugar, cream, milk and vanilla together. Pour egg mixture over the cinnamon toast.
- Cover and refrigerate for 1 hour, pressing down on the cinnamon toast occasionally in the egg mixture.
- Bake for 1 hour until puffed and golden.
- Fold together the vanilla pudding, sugar and whipped heavy cream
- Cut the cooled cinnamon toast bread pudding into large cubes, about 1 1/2 inches.
- Layer 1/2 the bread pudding pudding cubes into the bottom of a large trifle dish or serving bowl, sprinkle with heath chips
- Spoon half the cinnamon pudding over the heath chips and bread pudding.
- Repeat the layers with remaining ingredients and chill for 4 hours before serving.
- Serve with sweetened whipped cream if desired
* Instead of layering in a trifle bowl we layered the trifles in Sur La Table's Mini Trifle Bowls.
Enjoy this one! I know you will!
(original recipe from Food Network)