Recipe for Lloyd’s bread pudding

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BUFFALO, N.Y. (WIVB) — Lloyd, known for its taco trucks and restaurant, is taking part in a cooking competition.  Pete Cimino and Chris Dorsaneo, co-owners, hope their bread pudding will win the Thomas’ Breakfast Battle.

To vote for Lloyd, click here.

INGREDIENTS:
BREAD PUDDING BASE:
2 Thomas’® Original English Muffins
2 Thomas’® Cinnamon Raisin Bagels
8 eggs
6 oz sugar
1 C milk
1 C cream
1 tsp vanilla
½ tsp cinnamon
TOPPINGS:
1 tsp mini chocolate chips per 4 oz cup
2 oz butter (melted & drizzled on top)
Cinnamon sugar (sprinkle on top

DIRECTIONS
Heat milk with sugar just enough to melt the sugar.
Remove from heat. Add cinnamon, vanilla and cream.
Cut 2 Thomas’® Cinnamon Raisin Bagels and 2 Thomas’® English Muffins into ½-inch pieces. Then fill the 4 oz baking tins almost level.
Fill the tins with the milk, sugar, cinnamon, vanilla and cream mixture to submerge the bread completely. You may have to press the bread to fully absorb.
Top each bread pudding with 1 tsp of chocolate chips.
Place filled tins in a 2-inch hotel pan. Fill the pan with hot water half way up surrounding the outside of the tin.
Bake in oven at 225° F for 45-60 minutes. When the bread pudding begins to rise, they are done.
Once they are taken out of the oven, brush the tops with melted butter and sprinkle cinnamon sugar on top.
Serve warm.

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