Cinnamon Bread Pudding - The crumbly layers of bread pudding infused with creamy custard and crusted with cinnamon sugar, topped with decadent rum caramel sauce and a scoop of icecream!
Prep Time25 minutesmins
Cook Time40 minutesmins
Course: Dessert
Keyword: Cinnamon Bread Pudding, Bread Pudding
Servings: 8servings
Calories:
Author: Natasha Minocha
Ingredients
10-12slicesBrioche bread,cubedYou can use regular white bread too
70gms ( 1/2 cup)Raisins
35gms (1/3 cups)Pecan, roughly chopped
3Eggs
350ml ( 1 1/2 cups)Coconut milkYou can use any milk you prefer
170 gms ( 3/4 cup)Raw sugarYou can use white sugar
1tspVanilla extract
1.5tspCinnamon powder
1tbspButter, melted
2tspCinnamon sugar, for toppingOptional
Ice cream and caramel sauce for servingOptional
Instructions
Combine the bread, raisins, and pecans in a large bowl.
Whisk together the eggs, coconut milk, sugar, vanilla extract, and cinnamon powder in a small bowl.
Pour over the bread mixture.
Press the bread down a bit so it absorbs the custard mixture well.
Let the mixture stand for 10- 15 minutes so most of the custard gets soaked.
Preheat your oven to 180C.
Pour the bread mixture in a pan, 8"/9" in diameter. I used 2 small baking dishes.
Spoon over the melted butter and sprinkle some cinnamon sugar on top.
Bake for 35-40 minutes till the pudding looks golden brown on top and the custard is set.
Serve warm with a scoop of ice cream and caramel sauce. Enjoy!