Cinnamon Bread Bread Pudding


Sure, you could make bread pudding with french bread, but why not make it with cinnamon bread instead?  Particularly, the cinnamon pullapart bread I posted the other day?  Bread pudding reminds me so much of Thanksgiving stuffing, except it’s sweet.  You take stale cinnamon bread, and pour an eggy cream custard over it, and bake it until the bread soaks up every last drop.  It’s delicious, and has a unique texture that I don’t think any other dessert has.  It’s also one of the easiest desserts you can make.  Here’s how:

Make the custard from heavy cream, milk, eggs, brown sugar, vanilla, rum, salt, and currants.  It should be a gorgeous mocha latte color.

Pour the mixture over the cinnamon bread, and let it sit for 15 minutes.  Toss the bread halfway through so the cubes can evenly soak up the liquid.

Pour all of the liquid and bread cubes into your baking dish(es), keeping in mind it will look like too much liquid, but it’s not.

Bake until the bread soaks up the liquid.  Serve with ice cream, a dusting of powdered sugar, or chocolate rum sauce, if desired.  Enjoy!

Cinnamon Bread Bread Pudding

Yield: one 8x8 pan or 6 individual gratin dishes

Ingredients:

  • 6 cups cubed cinnamon bread, slightly stale
  • 1 cup heavy cream
  • 2 cups milk
  • 3 extra large eggs
  • 3/4 cup packed brown sugar
  • 2 tsp vanilla extract
  • 2 tbsp dark spiced rum or other desired liqueur
  • pinch of salt
  • 1/2 cup dried currants

Directions:

  1. Preheat oven to 350 degrees F.
  2. Whisk to combine the heavy cream, milk, eggs, brown sugar, vanilla, rum, salt, and currants. It should be a gorgeous mocha latte color.
  3. Pour the mixture over the cinnamon bread, and let it sit for 15 minutes. Toss the bread halfway through so the cubes can evenly soak up the liquid.
  4. Pour all of the liquid and bread cubes into your baking dish(es), keeping in mind it will look like too much liquid, but it's not.
  5. Bake for 35 to 45 minutes, until it has set and soaked up the liquid. Serve with ice cream, a dusting of powdered sugar, or chocolate rum sauce, if desired. Enjoy!
http://www.fifteenspatulas.com/cinnamon-bread-bread-pudding/

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20 comments… add one

Leave a Comment

  • avatar Rufus' Food and Spirits Guide January 6, 2012, 12:46 pm

    Chocolate rum sauce please! This is such a great way to use up some great leftovers.

    Reply
  • avatar Caroline January 6, 2012, 12:56 pm

    We are clearly on the same wavelength with the cinnamon and raisin bread pudding! By oh my, I can’t even imagine how wonderful this must have tasted with the HOMEMADE cinnamon bread. Lovely, Joanne! x

    Reply
  • avatar thekalechronicles January 6, 2012, 5:00 pm

    I love cinnamon bread in French toast and bread pudding and your custard is a gorgeous color.

    Reply
  • avatar thebigfatnoodle January 6, 2012, 6:00 pm

    I has a sneaky suspicion when you posted your cinnamon bread recipe that you’d use it in another way :) your bread pudding looks absolutely awesome!

    Reply
  • avatar Tina@flourtrader January 6, 2012, 8:03 pm

    Finding some leftover cinnamon bread would be a hard thing to do in our house. Perhaps I will get or make some just for this bread pudding-it definitely looks worth it. The final dish is something that I would gladly indulge in -yum!

    Reply
  • avatar Ann January 6, 2012, 11:48 pm

    This looks absolutely stunning! I hate that I’m allergic to cinnamon, but I LOVE that you posted this recipe! Honey Bunny would LOVE this one! (me, too!)

    Reply
  • avatar anne January 7, 2012, 12:01 am

    It’s easy to make and really looks good , too ! Love the crusty top and the cinnamon flavor in every bite ;)

    Reply
  • avatar Kay aka Babygirl January 7, 2012, 12:15 am

    I agree with Greg, this is such a great way to reuse bread that probably would be thrown out if it went bad. I love this and this reminds me of the cinnamon pull apart bread I featured.. but in bread pudding form.. love it

    Reply
    • avatar Joanne Ozug January 7, 2012, 3:18 pm

      Yes I remember seeing it on your blog and drooling LOL. That’s when I put it on my food to-do list!

      Reply
  • avatar frugalfeeding January 7, 2012, 3:36 pm

    That’s probably the most tempting and aesthetically pleasing bread pudding I’ve ever seen. I plan on doing one soon – I’ll try my hardest to match the high standard you’ve achieved here!

    Reply
  • avatar Karen January 7, 2012, 8:42 pm

    Cinnamon bread and spiced rum…yum. The kitchen must have smelled wonderful.

    Reply
  • avatar rsmacaalay January 8, 2012, 1:59 am

    I love the idea of serving it with ice cream specially when this is served freshly baked, the contrast of cold and hot is a good combination for this lovely dish.

    Reply
  • avatar thecompletecookbook January 8, 2012, 7:20 am

    Would it be greedy to ask for a double helping please. :-) Mandy

    Reply
  • avatar Platanos, Mangoes and Me! January 8, 2012, 7:26 pm

    How did I miss this…and serving withice cram…you rock!

    Reply
  • avatar Food, Flowers, Herbs and Life! January 10, 2012, 10:24 am

    What an excellent idea! Can’t wait to try this!

    Reply
  • avatar deniz January 18, 2012, 10:06 am

    a wonderful flavor

    Reply
  • avatar Colleen December 10, 2012, 11:14 am

    Made this pudding for Xmas party. Everyone loved it. Added roasted walnuts. Yum!

    Reply
    • avatar Joanne Ozug December 10, 2012, 11:30 am

      Colleen, that’s awesome! Love the addition of the roasted walnuts.

      Reply
  • avatar Julia April 14, 2013, 10:10 pm

    Substitute Goldschlagger for the rum, and Tres Leches for the vanilla. We had to rename it, “Oh My Gosh Breadpudding”!

    Reply
    • avatar Joanne Ozug April 15, 2013, 9:02 am

      Wow, those substitutions sounds amazing! Thanks for sharing, Julia.

      Reply

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