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Sweet cinnamon bread is cubed and soaked in a rich custard spiked with rum and vanilla, and baked until golden. It’s a great make-ahead dessert, and wonderful with ice cream!

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

Prep Time 20 minutes

Cook Time 30 - 45 minutes

Total Time 20 mins

Sweet cinnamon bread is cubed and soaked in a rich custard spiked with rum and vanilla, and baked until golden. It's a great make-ahead dessert, and wonderful with ice cream!

4.3 rating

2 reviews

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!

by Joanne Ozug

Recipe Notes

 Yield: one 8x8 pan or 6 individual dishes

Nutrition Information Serves 6

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