Cinnamon Swirl Bread Pudding

INGREDIENTS

• 1 medium-sized (preferably day-old) baguette - about 4 to 5 cups chopped

• 4 eggs

• 2 cups milk

• 1 1/2 tsp vanilla paste

• 1 tsp cinnamon

• 1/2 cup sugar

• 1/2 tsp salt

• 2 TBS melted butter

OPTIONAL VANILLA CREAM

• 1/2 cup heavy cream

• 1 tsp vanilla

• 1 TBS powdered sugar

INSTRUCTIONS

1. Prepare two small loaf pans (approx. 8 in x 4 in) with non-stick spray or butter.

2. Cut baguette into small 1-inch cubes and divide chopped bread between the pans.

3. Mix remaining ingredients in medium bowl - eggs, milk, vanilla, cinnamon, sugar, salt and butter

4. Pour mixture into the pans over the bread. Cover each pan and refrigerate for at least 2 hours, up to overnight - enough time for the bread to absorb the liquid.

5. Bake for 30 mins at 375°F until the top is brown and crispy, and a custard has formed.

6. Optional cream: with a mixer, combine heavy cream, vanilla and sugar, and whisk until you see soft peaks.

7. Serve warm or chilled with cream and berries on the side.