Cinnamon Crunch Bread Pudding — An excellent way to consume bread that has exceeded its perfection! This bread pudding has a cinnamon glaze and is served hot with a custard sauce. Start with any type of bread – simple, cinnamon, leftover cinnamon buns, challah, brioche or a mix. As long as it’s a little old. If you prefer not to prepare the sauce, put a spoonful of your favorite vanilla ice cream on hot puddings.
- 1/2 cup whipping cream 35% or 18% cream
- 1/2 cup milk
- 2 Tbsp granulated sugar
- 3 egg yolks
- 1/2 tsp vanilla or vanilla bean paste
- Optional: Splash of bourbon, whiskey or rum
For the pudding:
- 2 cups whole milk
- 3/4 cup whipping cream 35%
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1/2 tsp kosher salt
- 7 cups stale bread,cut into large-ish chunks(I used some of my left-over Cinnamon Crunch Skillet Bread. Alternately, a cinnamon bread would be great or use any plain bread, challah or brioche as long as it’s slightly stale. Ideally not pre-sliced, so you can cut larger chunks.)
Cinnamon Crunch Topping (not needed if starting with left-over cinnamon crunch bread):
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 2 Tbsp butter, melted
Sauce: In small saucepan over medium heat, add the cream, milk and 1 Tbsp. of the sugar. Heat until bubbles form around edge of the pan.
Meanwhile, in a separate bowl, whisk the egg yolks with the remaining 1 Tbsp. of sugar. When cream mixture is ready, whisk a small amount into the egg mixture, then add more, a bit at a time, until you have added about 1/2 a cup or so. Stir the tempered egg mixture back into pan with the rest of the cream and cook, stirring constantly, until thick enough to coat spoon, about 2 to 3 minutes. It shouldn’t boil. (Test by dipping a spoon into mixture. It should coat the spoon and you should be able to run your finger through it and it will leave a clear line).
Pour sauce through a fine-mesh strainer and in to a bowl. Stir in vanilla and alcohol (if using). Place plastic wrap directly onto the surface of the sauce and refrigerate until cold, at least 1 hour. Sauce will thicken slightly as it cools. (You can make ahead. Will keep covered in the refrigerator for up to 3 days.)
Heat the oven to 350° F with rack in the centre of the oven. Prepare a single 2-quart baking pan or several smaller pans or ramekins.
In a medium bowl or large glass measuring cup, whisk together the milk, cream, eggs, 1/2 cup of sugar, vanilla, and salt until the mixture is smooth.
- Visit Cinnamon Crunch Bread Pudding for full instructions