Go Back
Print

Cinnamon Bread Pudding

Servings 9 slices

Ingredients

For the bread pudding:

  • 1/2 of a large loaf of italian bread
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/3 cup sugar
  • 3 eggs
  • 1 tbs. vanilla extract
  • 1 tsp. cinnamon
  • 1/4 tsp. salt

For the maple cream sauce:

  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1/4 cup real maple syrup
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt

Instructions

For the bread pudding:

  1. Preheat your oven to 300 degrees, and place a wire rack on top of a large baking sheet. Tear the 1/2 loaf of italian bread into pieces about 1/2 inch in size- they don't have to be perfect!

  2. Evenly spread the bread chunks onto your prepared rack in your pan. Bake for 10-12 minutes, or until the bread is well dried out and just starting to brown. Cool on the rack.

  3. While the bread cools, generously butter an 8x8 inch square metal cake pan. Put all of the bread chunks into the prepared cake pan.

  4. In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla, cinnamon, and salt until completely combined. Pour this mixture over your bread chunks in the cake pan, and press the bread down gently to make sure it's all coated in the custard. Cover, and chill for 20-30 minutes.

  5. Meanwhile, preheat your oven to 350 degrees. Remove the bread pudding from the fridge, and give the bread another gentle push to make sure it's all submerged. Bake for 35-40 minutes, or until the bread pudding is puffy, and the custard looks set when you jiggle the pan. Cool for 10 minutes before serving.

For the maple cream sauce:

  1. In a small saucepan, combine all of the ingredients. Bring the mixture to a boil over medium-high heat, and boil for 10 minutes, stirring frequently. The mixture should be a light tan color, and will be slightly thickened. Serve generously over your bread pudding slices. Enjoy!