{"id":19602,"date":"2022-05-06T10:42:48","date_gmt":"2022-05-06T05:12:48","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=19602"},"modified":"2024-07-18T13:22:17","modified_gmt":"2024-07-18T07:52:17","slug":"cinnamon-bread-pudding","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/cinnamon-bread-pudding\/","title":{"rendered":"Cinnamon Bread Pudding"},"content":{"rendered":"\n

This cinnamon bread pudding<\/strong> turns simple stale bread into a comforting dessert! Full of warm, cinnamon flavor, soft and custardy inside, crunchy and golden on top, so delicious!<\/p>\n\n\n\n

\"Cinnamon<\/figure>\n\n\n\n

It's an easy, no-fuss recipe that\u2019s so good for brunch or dessert. Serve it plain, with cream or ice cream and a drizzle of caramel! This bake never disappoints!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 Great use for stale bread, and you can use any kind of bread here!\u00a0<\/p>\n\n\n\n

\u2728 This dessert just spells comfort! Bread, cinnamon, butter, and a quick custard bake up together to make an irresistible dessert!<\/p>\n\n\n\n

\u2728 Everyday ingredients and simple steps make this cinnamon raisin bread pudding totally fuss-free and easy.<\/p>\n\n\n\n

\u2728 It\u2019s so versatile-\u00a0 Serve it plain or dress it down, add nuts, seeds, chocolate chips, or even fruits, like I did in my cherry bread pudding<\/a> recipe!<\/p>\n\n\n\n

\u2728 Perfect for a cozy dessert or brunch, I love it for an afternoon snack too!<\/p>\n<\/div><\/div>\n\n\n\n

\"bread<\/figure>\n\n\n\n
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Recipe Ingredients<\/h2>\n\n\n\n

Bread:<\/strong> 2-3 days old stale bread works very well for making bread pudding. I used my eggless Brioche<\/a>, but feel free to use regular white bread or try it with Challah.<\/p>\n\n\n\n

Sugar<\/strong>: I used raw sugar. You can easily substitute with cane, palm, coconut, brown, or regular white sugar. Everything works for this recipe.\u00a0<\/p>\n\n\n\n

Eggs:<\/strong> For richness and structure, very important for making that soft, gooey custard!<\/p>\n\n\n\n

Milk<\/strong>: I love making bread and butter puddings with coconut milk. It\u2019s creamier, which makes the pudding richer. However, any milk you prefer will do.\u00a0Homemade almond milk<\/a>, oat milk<\/a>, cashew milk<\/a>, or regular cow milk all work.<\/p>\n\n\n\n

Cinnamon powder:<\/strong> For that unmistakable aroma and warm flavor! I always prefer to use Ceylon cinnamon.<\/p>\n\n\n\n

Vanilla<\/strong>: Okay, so this is important because a lot of bread puddings have an eggy taste. The best way to mask it is with liberal use of good-quality vanilla extract.<\/a> <\/p>\n\n\n\n

Raisins<\/strong>: Cinnamon pairs exceptionally well with golden raisins, but black raisins will do in a pinch here. Add as many or as few as you want.<\/p>\n\n\n\n

Nuts<\/strong>: I used pecans here, but go ahead and add almonds, walnuts, or hazelnuts. You can keep the pudding nut and raisin-free as well, because there are no hard and fast rules and plenty of room to experiment with add-ins. You can also try adding chocolate chips like I did in my chocolate chip bread pudding<\/a>!<\/p>\n\n\n\n

Please see the recipe card below for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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<\/a>How To Make Cinnamon Bread Pudding<\/h2>\n\n\n\n

This recipe is super simple - It's just bread baked in a mixture of milk, eggs, sugar, and a whole lot of cinnamon. But it really turns into a dessert so sublime that it's impossible not to love it!<\/p>\n\n\n\n

Step 1<\/strong>: Start with stale, dry bread and cut into cubes (or tear into small pieces). You can cut off the crusts or leave them be. <\/p>\n\n\n\n

Step 2<\/strong>: Toss the pieces with raisins and pecans, then set aside. <\/p>\n\n\n\n

\"bread<\/figure>\n\n\n\n

Step 3:<\/strong> In another bowl, whisk coconut milk, eggs, vanilla extract, and sugar. Add a hefty spoonful of cinnamon to the custard.<\/p>\n\n\n\n

Step 4:<\/strong> Pour the mixture on your bread cubes, and pack it down gently so the bread soaks in the custard.<\/p>\n\n\n\n

\"Bread<\/figure>\n\n\n\n

Step 5:<\/strong> Set your oven to preheat and let the mixture sit for 10 to 15 minutes. You may need more time in case your bread is quite stale. <\/p>\n\n\n\n

Step 6:<\/strong> Transfer to an 8 or 9-inch baking pan. <\/p>\n\n\n\n

Optional step:<\/strong> Right before I set the bread pudding to bake, I drizzled melted butter on top with a sprinkle of cinnamon sugar. This makes the top golden, crispy, and crunchy!<\/p>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

Final step:<\/strong> bake for 40 odd minutes till the custard has completely set along the sides and the top is crisp and golden. \u00a0<\/p>\n<\/div><\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n