Cinnamon Bread Pudding
User Reviews
5
Cinnamon Bread Pudding
Description
This Cinnamon Bread Pudding features brioche bread cubes layered in a greased casserole dish, surrounded by a cinnamon-infused sweet filling made from egg whites, brown sugar, granulated sugar, and cinnamon. Over this, a milk mixture with egg yolks, additional eggs, half-and-half, and vanilla is poured evenly, allowing the bread to absorb the custard before baking. Baking at a moderate 325°F results in a lightly browned, soft pudding with a delicate balance of sweet cinnamon flavor. The final touch is a smooth icing drizzled on top, made by blending powdered sugar with milk and vanilla to taste, adding a sweet glaze.
The bread pudding is especially well-suited as a comforting dessert or brunch dish. The choice of brioche contributes to a rich, tender crumb, while the cinnamon and vanilla tones bring warmth. Variations in bread types (French, sandwich bread) and sugar types (light or dark brown) are possible without significant change to the texture or flavor.
For substitutions, whole milk or heavy cream can replace half-and-half, or a combination thereof. Letting the bread soak in the custard before baking ensures an even, moist texture. The icing consistency can be adjusted by the amount of milk used for preferred drizzling thickness.
Ingredients
- 6 cups brioche bread about 8 ounces, cubed
Filling
- 2 egg separated, large
- 1 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Milk Mixture
- 2 egg large
- 2 ½ cups half-and-half
- 1 teaspoon vanilla extract
Icing
- 2/3 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Grease a 1 ½ quart casserole dish.
- Place half of the bread cubes in the casserole dish.
- For the filling, stir together egg whites from the large eggs (set yolks aside to use in milk mixture), sugars, and cinnamon in a medium bowl until well-combined.
- Pour filling evenly over bread cubes.
- Top filling with other half bread cubes.
- For the egg mixture, whisk together 2 egg yolks, eggs, milk, and vanilla extract in the same bowl you used for the filling.
- Pour egg mixture over bread cubes, and gently press bread cubes into mixture. Let the bread pudding sit for 10-15 minutes while you preheat the oven.
- Preheat oven to 325 F.
- Bake casserole for about 40-45 minutes, or until lightly browned.
- To make the icing, whisk together powdered sugar, milk, and vanilla, adding milk as necessary to make desired consistency.
- Drizzle icing over bread pudding before serving.
Notes
- French bread, brioche, or sandwich bread can be used interchangeably with good results.
- Light or dark brown sugar may be chosen depending on desired depth of flavor.
- Half-and-half can be substituted with whole milk, heavy cream, or a mixture of both.
- Nutrition values provided are estimates and may vary with ingredient substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 496kcal | 25% |
| Carbohydrates | 81g | 27% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 146mg | 49% |
| Sodium | 260mg | 11% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 58g | 116% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 186mg | 19% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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