Ingredients
- 12 slices Nature’s Own Cinnamon Raisin Swirl Bread
- 4 eggs
- 1¼ cups milk
- 1¼ tsp vanilla, divided
- 2 tbsp sugar
- ½ tsp ground cinnamon
- 2 cups powdered sugar
- 2 tbsp butter, softened
Instructions
Serves: 9
Method: Indirect baking
Equipment: 8 or 9-inch square (2-quart) baking dish
- Set the EGG for indirect cooking at 350°F/177°C. Spray an 8 or 9-inch square (2-quart) baking dish with cooking spray.
- In a large bowl, beat eggs, milk, 1 teaspoon of vanilla, sugar, and cinnamon until smooth.
- Cut the bread slices into quarters and add them to the bowl. Stir into the egg mixture, breaking the bread into chunks, until the liquid is absorbed. Let stand for 5 minutes.
- Pour the mixture into the prepared baking dish.
- Place the dish on the cooking grid and bake for 30 to 40 minutes, or until puffed and a knife inserted near the center comes out clean.
- Let the breakfast bake stand while making the icing.
- In a large bowl, beat powdered sugar, butter, 2 tablespoons of milk, and the remaining ¼ teaspoon vanilla with an electric mixer on low speed or by hand until the sugar is moistened.
- Beat at medium speed or by hand until smooth and creamy, adding milk a little at a time until the icing reaches a spreadable consistency.
- Spoon and spread the icing over the warm breakfast bake.
- Cut into squares and serve warm. Enjoy!
