The Sisterhood is a place to bring your cup of coffee to. Heck, bring the whole pot :). Sit down, relax, and fall in for a while. No divas or meanies allowed. It's about boy brain, kiddos, food, one crazy labrador, autism and a cat in recovery from a back tire incident. Oh the places you'll go :)

Cinnamon Bread Pudding…because pumpkin bread needs a friend :)

on September 24, 2012
Cinnamon Bread Pudding
From The Sisterhood
I took a cooking class at the Buehler’s in Medina, OH when I lived there and this was one of the dishes we made.  AWESOME good stuff. 🙂
One loaf of cinnamon bread from the bakery section…this kind of loaf is usually a little smaller.
1 1/2 cups sugar
3 eggs
1 stick butter
2 cups milk
2 tsp vanilla
Place slices of cinnamon bread in layers in 9×13 glass baking dish. Melt the butter. Mix together sugar, eggs, butter, milk and vanilla and pour over top of bread. Sprinkle top with extra cinnamon if you like ;).
Bake at 350 degrees for twenty minutes. It won’t be done at twenty minutes but keep checking every ten minutes after that. when it is browning (but it will still be jiggly), take it out of the oven. Do NOT turn the oven off :).
1 stick of butter
1 cup of sugar
2 eggs
2 tsp vanilla and a dash of almond extract if you like ( I did)

Now melt ANOTHER stick of butter and add it to the 1 cup of sugar, 2 eggs, and vanilla/almond extract. Pour this over the pudding and put BACK into oven. Bake for an additional twenty or thirty minutes or so. Just keep an eye on it and make sure the liquid is soaking in. It will still be a little jiggly but should not be tooooo jiggly when you take it out.
Let cool and bit and ENJOY.


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