CHRISTMAS COOKBOOK | THE GLEANER | TUESDAY, DECEMBER 16, 2025 ADVERTISEMENT 33 METHOD: INGREDIENTS: Preheat the oven to 425 degrees. Butter a 13x9-inch baking pan and set aside. In a small saucepan, melt butter over medium heat. Once butter has melted, stir in brown sugar until dissolved, and the mixture is smooth. Pour mixture into the bottom of a 9x13 pan and spread evenly. Add bread cubes to the pan, spreading over the top of the brown sugar/butter mixture. In a medium-sized bowl, whisk together the eggs, milk, vanilla, and 1 tsp of cinnamon. Pour egg mixture over the top of bread cubes, ensuring that all pieces of bread are saturated. Sprinkle with the remaining 1 teaspoon of cinnamon and 1 tablespoon of brown sugar. Bake in a preheated oven for 25-30 minutes until the top is golden brown. s a loaf of National Hardo Bread cut into cubes s cup butter 1 cup packed brown sugar 6 eggs 2 cups milk SORREL GLAZE: In a small saucepan over medium heat, combine sorrel juice, sugar, ginger, water, and spices. Simmer until thickened, then remove from heat, cover, and set aside to cool. 2 teaspoons vanilla extract 2 teaspoons cinnamon, divided 1 Tablespoon brown sugar, for topping Whipped Cream and Chocolate syrup for garnish Serve warm with a drizzle of sorrel glaze, whipped cream and chocolate syrup and enjoy! 30 MIN. 45 MIN. BAKING TIME PREP TIME BREAD PUDDING with SORREL GLAZE
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