Arkansas Bread Pudding
3 demi baguettes
Nonstick cooking spray
1 stick butter, softened
1 cup sugar
2 cups heavy whipping cream
1 tablespoon vanilla extract
1 teaspoon Tone’s® Ground Cinnamon
½ cup raisins
•Preheat oven to 350⁰F.
•Cut bread into 1 inch cubes and set aside.
•Spray a baking dish with nonstick cooking spray and set aside.
•In a medium bowl, mix the butter and sugar with a spoon.
•Add eggs, blending well, followed by heavy whipping cream, vanilla and Tone’s® Ground Cinnamon and mix well.
•Fold in raisins.
•Add the mixture to half of the bread and combine. Then add the remaining bread and combine.
•Pour into the prepared baking dish.
•Bake covered for 30 minutes. Remove cover and bake another 30 minutes
•Remove and serve hot with soco sauce.
1 cup heavy whipping cream
1 cup sugar
1 teaspoon butter
1/8 teaspoon Tone’s® Ground Cinnamon
1 teaspoon Argo® Cornstarch
1 tablespoon water
2 tablespoons southern comfort
•In a medium sauce pan, bring the cream, sugar, butter and Tone’s® Ground Cinnamon to a boil, stirring constantly until all sugar dissolves.
•In a small bowl, dissolve Argo® Cornstarch water, stirring to combine.
•Add cornstarch mixture to the hot cream mixture, stirring to blend. Bring to a boil, remove from heat and add southern comfort. Serve warm over bread.
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