For my 100th recipe, I wanted to share something truly special and this is it! What makes this Cinnamon Bread so delightful? Well, not only is it a deliciously decadent bread but take it a step further and transform this into a pudding bread. Yeah, I went there!
This makes two large loaves of bread or two large bread puddings that serves 12-20.
1 cup of milk
2/3 cup warm water
2 (1/4 ounce) packages of active dry yeast
1/2 teaspoon salt
1/3 cup white sugar
1/3 cup unsalted butter, softened
5 cups of flour
1 1/2 tablespoons of vanilla
1/4 teaspoon nutmeg
1 package of instant vanilla pudding mix
For Plain Bread
2 tablespoons of butter
2 tablespoons of yogurt, cream or milk
2/3 cup brown sugar
2 tablespoons ground cinnamon
Extra Topping For Bread & Bread Pudding
1 tablespoons ground cinnamon
Pudding Sauce Mixture
2 packages instant vanilla pudding
1 tablespoon vanilla
2 cups whole milk or half and half
1 tablespoon cinnamon
1/8 teaspoon nutmeg
Pinch of clove
Bring the milk to a gentle boil in a saucepan and remember to stir it to prevent it from burning. Remove from the heat and allow it to cool until it is warm to the touch.
Dissolve yeast in the warm water and allow it to bloom(where the yeast has developed, this will take about 10 minutes.
Mix in the salt, sugar, butter and eggs.
Slowly add the milk to the mixture in small batches, this allows you to temper the mixture(and not cook the eggs.)
Add the remaining ingredients in small batches and mix to incorporate all of the ingredients together.
Knead the dough on a lightly floured surface for a few minutes until everything is well incorporated and the bread is soft and smooth to the touch.
Place in a large buttered bowl and cover with a warm, damp cloth and allow the bread to rise in a dark, warm spot. This takes 1 1/2- 2 hours.
Roll the dough out into a rectangle that is 1/2 inch thick and baste with 2 tablespoons of yogurt.
Mix together the brown sugar, cinnamon and nutmeg and dust the dough with it then roll tightly.
Cut into pieces and place it into two buttered bread pans and allow them to rise again in a warm spot for an hour. Sprinkle with the optional topping.
Bake at 350 degrees F for 45-50 minutes or until loaves are lightly browned.
Butter the top of the loaves with 2 tablespoons.
Bread Pudding Directions
Skip the last two steps for the bread recipe.
Mix together the sauce ingredients and set aside in the refrigerator.
Bake at 350 degrees F for 30 minutes or until loaves are lightly browned.
Remove the loaves from the oven and slice the bread and place in a larger buttered casserole dish and pour the Pudding Sauce Mixture over the two loaves. Sprinkle with the optional topping.
Place the casserole dishes on the lowest rack and allow to cook at 350 degrees F for 15-20 minutes.
Cool on a rack and serve warm or chilled.