Fifteen Spatulas

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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Comments

  1. Rufus' Food and Spirits Guide posted on January 6, 2012 at 12:46 pm (#)

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

  2. Caroline posted on January 6, 2012 at 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

  3. thekalechronicles posted on January 6, 2012 at 5:00 pm (#)

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

  4. thebigfatnoodle posted on January 6, 2012 at 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!

  5. Tina@flourtrader posted on January 6, 2012 at 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!

  6. Ann posted on January 6, 2012 at 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!)

  7. anne posted on January 7, 2012 at 12:01 am (#)

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

  8. Kay aka Babygirl posted on January 7, 2012 at 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

    • Joanne Ozug replied on January 7th, 2012 at 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!

  9. frugalfeeding posted on January 7, 2012 at 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!

  10. Karen posted on January 7, 2012 at 8:42 pm (#)

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

  11. rsmacaalay posted on January 8, 2012 at 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.

  12. thecompletecookbook posted on January 8, 2012 at 7:20 am (#)

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

  13. Platanos, Mangoes and Me! posted on January 8, 2012 at 7:26 pm (#)

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

  14. Food, Flowers, Herbs and Life! posted on January 10, 2012 at 10:24 am (#)

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

  15. deniz posted on January 18, 2012 at 10:06 am (#)

    a wonderful flavor

  16. Colleen posted on December 10, 2012 at 11:14 am (#)

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

    • Joanne Ozug replied on December 10th, 2012 at 11:30 am

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

  17. Julia posted on April 14, 2013 at 10:10 pm (#)

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

    • Joanne Ozug replied on April 15th, 2013 at 9:02 am

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