Top with toasted pecans and powdered sugar
Honey Pecan Butter I made is served along side (recipe)
The best thing about this breakfast is that it can/should be made the night before. So, like the Savory Breakfast Cake (recipe) I made, this is a perfect dish to serve a crowd for brunch because all the work is done the night before, all you have to do is pop it into the oven 30 minutes before guests arrive.
I thought it would be fun to make another pudding in a spring pan. If you do not own one, don't sweat it, a casserole dish will work just fine. But, it sure is nice to own one!
About 8 cups of cubed Cinnamon Bread
2 cups milk (almond, soy...)
1/2 cup Apple Sauce
1/2 cup Raisins
1 cup Apple quartered and thinly sliced
Vanilla and Cinnamon to taste (I use a lot!)
Preheat the oven to 350
Spray the Spring Pan
Soak your cubed bread in milk
Meanwhile, combine the remaining ingredients in a large bowl
Add the bread and milk to the egg mixture
Pour into your prepared pan
(transfer to the fridge to soak overnight, optional)
Bake for 35-40 minutes
Allow to cool before running a knife along the outside and transferring to a platter.
Meanwhile, toast chopped pecan or almonds
Top with nut and powdered sugar right before serving