Beth's Cinnamon Bun Breakfast Puddings | ENTERTAINING WITH BETH
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- Опубликовано: 20 дек 2014
- Learn how to make my cinnamon bun breakfast puddings, a great Christmas Morning Breakfast idea!
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BETH’S CINNAMON BUN BREAKFAST PUDDINGS
Serves 12
INGREDIENTS:
1 tbsp (15 ml) of melted butter for greasing muffin tin
1-1lb (450 g) loaf of cinnamon raisin bread (Sun-Maid Cinnamon Raisin Swirl works perfectly!)
1 cup (240 ml) half and half (or ½ cup (120 ml) whole milk, ½ cup (120 ml) heavy cream “AKA Double Pouring cream)
5 eggs
1 tbsp (12 g) sugar
1 tsp (5 ml) vanilla
2 tsp (10 ml) orange zest
ICING:
8 oz (230 g) Cream Cheese, softened
5 tbsp (75 g) softened unsalted butter
½ cup (50 g) powdered sugar (AKA: Icing sugar or confectioners sugar)
1 tsp (5 ml) vanilla
¾ cup (180 ml) heavy cream
GARNISH
¼ cup (40 g) of roughly chopped pecans
2 tsp (10 ml) orange zest
METHOD:
Grease muffin tin and set aside.
Then cut bread into ½ inch cubes. Easiest way is to stack 3 slices cut 4 strips vertically then 4 strips horizontally.
Pack each muffin well with the cubes.
In a large bowl whisk together the eggs until combined. Then add the half and half, sugar, vanilla and zest. Whisk until combined. Transfer to a pouring pitcher and pour over bread until ½ way full, allow to full soak in.
Then go back over them and pour a bit more until full.
Cover with foil and pop in the fridge over night. The bread will fully absorb the egg mixture while it rests.
Pre-Heat oven to 350F (176C). Bake puddings for 15 mins uncovered to brown and set and then bake covered with foil for another 10 mins. During this stage the puddings will puff up.
FOR ICING:
Beat together cream cheese and butter until smooth. Then add the powdered sugar. Then add vanilla and heavy cream until full incorporated and smooth.
Transfer icing to a pastry bag fitted with a tiny round tip.
Release pudding from the tin gently with the help of a table knife. Transfer to plate. Dust with powdered sugar and pipe a zigzag line of icing over the top. Garnish with fresh orange zest and chopped pecans.
Blizzard of 2016 breakfast !! We are snowed in on the East coast. I put this together last night and we just finished a super breakfast...thank you for this one. It is pure genius...so easy. Kathy
Oh my goodness! I may have come to this recipe late -- but my kitchen is filled with the most wonderful aromas! I am bringing these lovely little puddings to a morning breakfast pot-luck! Yummmmmy!
You were right! I was feeling nervous about making cinnamon rolls for Christmas morning, so now I'm making these instead. Thanks, Beth!
I love the fact that you share your recipe,we don't have to go looking for it,love all your videos.
I made this for New Years Day brunch--delicious! Instead of muffins, I made it in a 9x12 pan, added fresh cranberries with no frosting--a yummy bread pudding to begin the new year! Wishing you and your family a blessed New Year!
Made this today for my husband's work... it was a big hit! Super delicious
I will be making these very soon. Thank you Beth! 😊
Oh super yes about the population who doesn't love raisins! Hehe! I get to appreciate you more for the consideration! Happy holidays to you Beth!
These look so good! Thank you!
You are simply divine! thank you for sharing all that you do.
Excellent recipe! 👏🏻 You are right, there are some of us out there that don’t like raisins! 😀
sooo yummy really!
Beth, these are brilliant!! I will make mine raisin-free : )
Lucky for me, Beth, I LOVE raisins! I'll make sure to make this sometime!
wow🤩 thanks for sharing this recipe
What an awesome recipe, Beth! Definitely will be making this. Yummers!
Love this will try it
Fantastic!! :) Merry Christmas!
"now, if you're one of those people who hate raisins, and I know you're out there.." yeah... guilty.. hahaha I wonder if this recipe would work with pannetone...
Christmas morning breakfast - done! Can't wait to try! Thanks, Beth and Merry Christmas!