Bread pudding is one of those foods that takes something good and makes it unbelievably delicious. Many bread pudding recipes start with stale bread – this one starts with fresh. And, believe me, it is well worth purchasing a loaf just to make this recipe.
Although there is a sauce that can be served with this pudding, it is very good without it. If you’re in to sauces, however, you will absolutely love this one.
The original recipe is from Giada De Laurentis of the Food Network; she wrote it to use Panettone Bread. In Grand Rapids, however, it’s hard to find Panettone after the Christmas holiday season, and I’ve found that cinnamon bread makes a wonderful pudding.
Cinnamon Bread Pudding Recipe
- 1-pound loaf cinnamon bread, crusts trimmed and bread cut into 1-inch cubes
- 8 large eggs
- 1 ½ cups whipping cream
- 2 ½ cups whole milk
- 1 ¼ cups sugar
Butter a 9×13 baking dish. Arrange the bread cubes in the dish.
In a large bowl, whisk the eggs, cream, milk, and sugar together. Pour the mixture over the bread cubes and press down on the cubes gently. Let stand for 30 minutes, occasionally pressing the cubes into the custard mixture.
Bake at 350 degrees for 45 minutes (until puffed and set in the center). Can be served with Amaretto Sauce (recipe below).
(Adapted from FoodNetwork.com)
- ½ cup whipping cream
- ½ cup whole milk
- 3 tablespoons sugar
- ¼ cup Amaretto liqueur
- 2 tsp. cornstarch
Bring the cream, milk, and sugar to a boil over medium heat, stirring frequently. In a small bowl, mix the Amaretto and cornstarch to blend, then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside.
Other wonderful bread pudding recipes:
Apple Bread Pudding with Vanilla Sauce – this is a Wow!
Pumpkin Bread Pudding – if you’re a pumpkin-lover, this is for you!
Peanut Butter Bread Pudding with Chocolate – well-worth trying
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