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BackstorySuper easy because there's not a lot of ingredients- they're already in the BREAD!
I serve mine just like this, right outta the oven. Some like a nice Whiskey sauce. If you're one of those, repeat same process as above to make caramel sauce, EXCEPT: leave fire on and add BOURBON instead of CREAM, and cook another 1min to burn off some (but not all!) of the alcohol. If you'd like it more of a glaze, blend powdered sugar into slightly cooled carmel. Pour over individual servings.
- stale, leftover 1/2 loaf Cinnamon Raisin Bread (I make my own, and anyone who does knows homemade gets stale a lot faster than mass-production)
- 1/2c brown sugar
- 1/2c water
- 1/2c cream
- 4 eggs
- 1tsp vanilla
- Preheat oven 325d F.
- Spray 9" cake pan w/cooking oil spray. Tear bread into small pieces and pack into pan; set aside.
- Brown sugar and water into sm saucepan over med-high heat. DO NOT STIR!!! Boil, SWIRLING pan to dissolve and prevent sticking, til mixture forms a caramel, approx 10-15min. It's not advisable that you go too far away from this pan while cooking, especialy towards the latter part of the process, because if this boils over- you'll have fun cleaning your stove. If you keep swirling, it won't boil over. Turn off fire and whisk in cream; set aside. Whisk eggs and vanilla in separate bowl. Stream slowly into caramel cream, whisking constantly to incorporate. Pour this mixture over bread in pan, submerging bread for the most part. Bake 15-20min til custard sets, and top is well-browned and has a nice sheen to it.