Description
This Cinnamon Roll Bread Pudding is a comforting, decadent dessert featuring tender brioche or challah bread cubes soaked in a rich cinnamon-spiced custard, baked to golden perfection, and topped with a sweet cinnamon-sugar crust. Optional nutty toppings and a glaze add extra layers of flavor, making it perfect for brunch or dessert.
Ingredients
Scale
Bread and Topping
- 6 cups brioche or challah bread, cut into 1-inch cubes
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 1/2 cup chopped pecans or walnuts (optional)
- 2 tablespoons unsalted butter, melted
Custard Mixture
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Glaze (Optional)
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
Serving
- Maple syrup, for serving (optional)
Instructions
- Prepare the baking dish: Grease an 8×8-inch or 9×9-inch baking dish thoroughly with butter or nonstick cooking spray to prevent sticking during baking.
- Prepare the bread cubes: Cut brioche or challah into 1-inch cubes. If the bread is fresh, lightly toast it in the oven at 300°F (150°C) for 5 to 7 minutes to help it absorb the custard better without becoming overly soggy.
- Make the custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, light brown sugar, ground cinnamon, nutmeg (if using), vanilla extract, and salt until the mixture is smooth and well combined.
- Combine bread and custard: Add the bread cubes to the custard mixture and gently toss to coat all pieces evenly. Let the mixture sit for 20 minutes so the bread absorbs the custard fully, which ensures a creamy, custardy texture when baked.
- Assemble the pudding: Transfer the soaked bread and custard into the greased baking dish, spreading it out evenly. If using, sprinkle the chopped nuts over the top and drizzle the melted butter evenly across the surface.
- Add the cinnamon sugar topping: Mix the 2 tablespoons of granulated sugar with 1 teaspoon ground cinnamon in a small bowl, then sprinkle this mixture evenly over the top of the pudding for a delightful sweet crust.
- Bake: Preheat your oven to 350°F (175°C). Bake the bread pudding for 35 to 45 minutes, until the top is golden brown and the center is set but still slightly soft to the touch.
- Make the glaze (optional): While the pudding is warm, whisk powdered sugar with 1 to 2 tablespoons of milk or cream until smooth to create a drizzle-able glaze. Drizzle this glaze over the warm pudding to add an extra touch of sweetness.
- Serve: Serve the bread pudding warm, optionally topped with a drizzle of maple syrup or a dollop of whipped cream for enhanced flavor and richness.
Notes
- Using day-old or lightly toasted bread helps avoid sogginess and keeps the pudding texture perfect.
- You can substitute brioche or challah with any soft, slightly sweet bread like challah or even cinnamon rolls for a stronger cinnamon flavor.
- Adding nuts is optional but offers a pleasant crunch and a nutty contrast to the creamy custard.
- The glaze is optional but recommended for an extra layer of sweetness and a beautiful presentation.
- Make sure not to overbake; the center should remain soft but set, not dry.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
