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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.
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