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Cinnamon Bread Pudding

Ingredients

For the bread pudding

  • 6-7 large croissants cut into large cubes
  • 5 eggs
  • 1 egg yolk
  • 1/2 cup sugar
  • 1 stick butter
  • 1/2 cup brown sugar
  • Vanilla
  • 1 tsp. Cinnamon
  • 1 1/2 cups heavy cream

For the Cinnamon Whipped Cream

  • 3/4 cup heavy cream
  • 3 tbs. powdered sugar
  • 1 tbs. vanilla instant pudding mix optional*
  • 1/2 tsp. cinnamon

Instructions

For the bread pudding

  1. Place bread into an 11x7 glass baking dish. You can use other sizes as well, but this amount of bread should fill up whatever size you use.
  2. Mix together the eggs, yolk, and regular sugar in a large bowl. Set aside.
  3. Melt butter in a small saucepan and add brown sugar, vanilla, and cinnamon. Whisk until smooth.
  4. Remove from the heat, and then slowly whisk the brown sugar mixture into the egg mixture. whisk in the heavy cream.
  5. Pour the mixture over the bread, pressing the bread down with a spoon to ensure every piece gets custard on it. Allow this mixture to sit and soak for 20-30 minutes.
  6. Bake at 350 degrees for 45 minutes. The pudding will puff up a bit while baking, but will settle again once it's cooled.

For the whipped cream

  1. Beat the whipped cream until almost stiff. Add in the sugar, cinnamon, and pudding mix, and continue to beat until stiff.
  2. Serve the pudding warm with the whipped cream on top

Recipe Notes

*The instant vanilla pudding mix will keep the whipped cream stiff for a longer period of time.