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
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:
- Preheat oven to 350 degrees F.
- Whisk to combine the 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 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!
Chocolate rum sauce please! This is such a great way to use up some great leftovers.
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
I love cinnamon bread in French toast and bread pudding and your custard is a gorgeous color.
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!
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!
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!)
It’s easy to make and really looks good , too ! Love the crusty top and the cinnamon flavor in every bite 😉
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
Yes I remember seeing it on your blog and drooling LOL. That’s when I put it on my food to-do list!
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!
Cinnamon bread and spiced rum…yum. The kitchen must have smelled wonderful.
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.
Would it be greedy to ask for a double helping please.
🙂 Mandy
How did I miss this…and serving withice cram…you rock!
What an excellent idea! Can’t wait to try this!
a wonderful flavor
Made this pudding for Xmas party. Everyone loved it. Added roasted walnuts. Yum!
Colleen, that’s awesome! Love the addition of the roasted walnuts.
Substitute Goldschlagger for the rum, and Tres Leches for the vanilla. We had to rename it, “Oh My Gosh Breadpudding”!
Wow, those substitutions sounds amazing! Thanks for sharing, Julia.