Description
A rich and comforting Cinnamon Bread Pudding made with cubed day-old bread soaked in a creamy mixture of eggs, milk, cream, cinnamon, and warm spices, then baked to golden perfection. This classic dessert is perfect for savoring as is or serving with your favorite toppings like whipped cream or ice cream.
Ingredients
Scale
Bread
- 6 cups cubed day-old bread (French bread or challah recommended)
Custard Mixture
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Additional
- 1 cup raisins or other dried fruits (optional)
- Butter, for greasing the baking dish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish generously with butter to prevent sticking and help with browning.
- Prepare the Bread: Place the cubed day-old bread into a large mixing bowl. If your bread is not stale, lightly toast the cubes in the oven for a few minutes until dry but not browned to ensure better absorption.
- Mix Wet Ingredients: In a separate bowl, thoroughly whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until completely combined and smooth.
- Combine Bread and Custard: Pour the custard mixture over the bread cubes, gently tossing to make sure all pieces are well soaked. If using raisins or dried fruits, fold them evenly into the mixture now.
- Rest the Mixture: Allow the soaked bread to sit undisturbed for about 15 minutes so the bread absorbs the liquid fully, resulting in a moist pudding.
- Transfer to Baking Dish: Pour the bread and custard mixture into the prepared baking dish, spreading it out evenly for uniform baking.
- Bake: Place the dish in the preheated oven and bake for approximately 45 minutes, until the pudding is set in the center and the top is golden brown and slightly crisp.
- Cool Slightly: Remove the bread pudding from the oven and let it cool for 10 to 15 minutes to allow it to firm up, making it easier to slice and serve.
- Serve and Enjoy: Serve warm, optionally topped with a drizzle of cream, a scoop of vanilla ice cream, or a light dusting of powdered sugar for extra sweetness and indulgence.
Notes
- Use day-old or slightly stale bread to ensure it absorbs the custard properly; fresh bread may result in a soggy texture.
- Feel free to add your favorite dried fruits like apricots, cranberries, or chopped nuts for texture and flavor variation.
- For a richer pudding, substitute some of the whole milk with additional heavy cream.
- Allowing the mixture to sit before baking is key for the custard to soak evenly through the bread.
- This recipe can be made a day ahead; cover and refrigerate before baking and bake fresh when ready to serve.
