PrintApple Cinnamon Bread Pudding
This bread pudding slow-cooks to perfection while you’re doing anything else but cooking. We relied on Braum’s cinnamon bread for the base flavor and structure, then turned to Hansen’s Eggs and Hiland Dairy for the ingredients for the rich custard. A spoonful of Roark Acres Okie Honey and a splash of vanilla round out the sweetness, and Prairie Wolf Cold Brew Coffee Liqueur from Wander Folk Spirits gives the finishing sauce its deep, boozy kick. Serve this bread pudding warm, spooned into bowls with plenty of the sauce poured over top.
Ingredients
For the bread pudding:
- 8 slices Braum’s cinnamon bread, cut into 1-inch cubes
- 1 Granny Smith apple, chopped
- 1/2 cup raisins
- 4 Hansen’s Eggs eggs
- 2 cups Hiland Dairy whole milk
- 1/4 cup Hiland Dairy unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tablespoon Roark Acres Okie Honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For the sauce:
- 2 tablespoons Prairie Wolf Cold Brew Coffee Liqueur
- 1/4 cup Hiland Dairy unsalted butter
- 2 cups powdered sugar
Spray the slow cooker insert with nonstick cooking spray.
Place the cubed bread in the slow cooker and sprinkle the apple and raisins over the top.
In a medium bowl, whisk together the eggs, milk, melted butter, sugar, honey, vanilla, and cinnamon. Pour over the bread.
Cover and cook on low for 3 hours. A wooden toothpick inserted in the center should come out clean.
Make the sauce when it’s time to serve. Melt the butter in a saucepan over low heat. Remove from heat, stir in the coffee liqueur, then whisk in the powdered sugar until smooth.
Spoon the sauce over the warm bread pudding just before serving.