Cinnamon Bread Pudding
This cinnamon bread pudding uses up leftover bread by soaking it in creamy cinnamon custard and baking it to perfection. Crispy on the outside and fluffy on the inside, the flavor is reminiscent of homemade cinnamon swirl bread - packed with warm cinnamon, lightly sweet, and best enjoyed warm.
Servings: 12
Calories: 454kcal
Equipment
- 9x13 inch casserole dish
- Medium saucepan
- Mixing bowls
Ingredients
- 3 cups whole milk
- 2 cups heavy whipping cream
- 1 cup brown sugar packed
- ¼ cup unsalted butter plus extra for greasing pan
- 1 cinnamon stick
- ½ teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 2 large eggs
- 2 large egg yolks
- 1 loaf challah bread torn into ~2 inch pieces (about 8-10 cups)
- ½ cup raisins optional
Topping
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a small saucepan over low heat, warm milk, cream, brown sugar, butter, salt, and the cinnamon stick. Continue cooking until the butter melts and the mixture begins bubbling just around the edges. Remove from the heat and cool until warm (or fully cool).3 cups whole milk, 2 cups heavy whipping cream, 1 cup brown sugar, ¼ cup unsalted butter, ½ teaspoon kosher salt, 1 cinnamon stick
- Once cool, remove the cinnamon stick, then add the vanilla, ground cinnamon, and eggs and whisk until completely combined and smooth.1 tablespoon vanilla extract, 1 tablespoon ground cinnamon, 2 large eggs, 2 large egg yolks
- Mix together the granulated sugar and ground cinnamon in a small bowl.⅓ cup granulated sugar, 1 teaspoon ground cinnamon
- Generously butter a 9x13 inch casserole dish, then add half of the torn bread. Add half of the custard over top, then sprinkle on half of the cinnamon sugar. Sprinkle over half of the raisins, if using.1 loaf challah bread, ½ cup raisins
- Add the remaining bread, and top with the rest of the raising (if using) and remaining custard. Gently push down so the bread begins to soak up all of the liquid, then add the remaining cinnamon sugar on top. Allow it to rest while the oven preheats.
- Preheat the oven to 350℉. Cover lightly with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-20 minutes. Serve hot or warm.
Video
Notes
Store the cinnamon bread pudding covered with foil in the fridge for up to one week. Reheat portions in the microwave, or the entire casserole dish in a 350℉ oven for 15-20 minutes until warmed through.
Drizzle on some extra milk or heavy cream prior to reheating to rehydrate the bread, as it starts to dry out in the fridge.
Nutrition
Calories: 454kcal | Carbohydrates: 52g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 296mg | Potassium: 272mg | Fiber: 2g | Sugar: 29g | Vitamin A: 980IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 2mg
