CINNAMON TOAST BREAD PUDDING RECIPES

Steps:

• Position a rack in the center of the oven. Preheat oven to 375°. Butter a 2- to 2 1/2-quart baking dish.
• In a small bowl, combine 6 tablespoons butter, 1 tablespoon sugar and 1/2 teaspoon cinnamon until creamy. Spread butter mixture evenly on bread slices. Press slices together to make three sandwiches. Cut sandwiches diagonally into quarters. Arrange quarters in prepared baking dish with corners pointing up slightly.
• In a medium bowl, thoroughly whisk together half-and-half, eggs, 3 tablespoons sugar, 3/4 teaspoon cinnamon, the vanilla and salt. Slowly pour mixture over bread in dish. Using a large spoon, baste bread with free egg mixture; let stand 5 minutes.
• In a small cup, stir together 1 1/2 teaspoons sugar and 1/4 teaspoon cinnamon. Sprinkle over the top.
• Bake until puffed and golden and a knife inserted in the center comes out clean, about 35 minutes. Cool on a wire rack 30 minutes before serving. Serve warm or at room temperature.

Steps:

• Cut bread in half diagonally. Arrange half of the slices in a single layer, overlapping if necessary, in an ungreased shallow 2-qt. microwave-safe dish. Drizzle with half of the chocolate; top with remaining bread. , In a 1-qt. microwave-safe bowl, combine the cream and milk; microwave, uncovered, on high for 2-4 minutes or until hot but not boiling. , In a small bowl, beat eggs; add sugar. Add a small amount of cream mixture; mix well. Return all to the larger bowl; stir in vanilla. Pour over bread; drizzle with the remaining chocolate. , Cover and microwave at 50% power for 9-11 minutes or until a knife inserted in the center comes out clean, rotating a half-turn one (mixture will be puff up during cooking). Uncover and let stand for 5 minutes. Serve warm or cold. Refrigerate leftovers.