✨ Transform stale bread into a show-stopping Cinnamon Crunch Bread Pudding! 🍮 This bread pudding recipe features custardy layers soaked in vanilla-scented cream, crowned with a crackly cinnamon sugar topping, and served with silky crème anglaise for an unforgettable dessert.
❤️ Why You’ll Love This
- ♻️ Zero waste hero: Give stale bread new life in a decadent pudding.
- 🍬 Cinnamon crunch magic: A crispy brown sugar-cinnamon crust that caramelizes as you bake.
- 🍨 Silky sauce pairing: Homemade crème anglaise brings creamy vanilla richness.
- 🎉 Versatile dessert: Perfect for cozy weeknights, holiday dinners, or brunch gatherings.
- 🕒 Make-ahead ease: Assemble ahead, then bake or reheat when you’re ready to serve.
🛒 Ingredients
For the Bread Pudding
- 7 cups stale bread chunks (cinnamon raisin, challah or brioche)
- 500 ml whole milk
- 180 ml heavy cream
- 4 large eggs
- 100 g granulated sugar
- 1 tsp vanilla extract
- ½ tsp kosher salt
For the Cinnamon Crunch Topping
- 100 g light brown sugar
- 2 tsp ground cinnamon
- 2 Tbsp unsalted butter, melted
For the Crème Anglaise
- 125 ml heavy whipping cream
- 125 ml milk
- 2 Tbsp granulated sugar
- 3 large egg yolks
- ½ tsp pure vanilla extract (or vanilla bean paste)
- 1–2 tsp bourbon, rum or whiskey (optional)
👩🍳 Preparation
- Silky Crème Anglaise:
- In a saucepan, heat cream, milk & 1 Tbsp sugar until tiny bubbles form.
- Whisk yolks with remaining sugar until pale. Temper eggs by whisking in 120 ml hot cream.
- Return to heat, stir until sauce coats the back of a spoon (do not boil). Strain, add vanilla & bourbon, then chill.
- Custard & Soak:
- Preheat oven to 175 °C (350 °F).
- In a bowl, whisk together milk, cream, eggs, sugar, vanilla & salt until smooth.
- Place bread chunks in a baking dish; pour custard over, pressing gently. Let sit 15 min.
- Cinnamon Crunch Topping:
- Mix brown sugar & cinnamon; stir in melted butter until crumbly “wet sand”.
- Sprinkle evenly over soaked bread.
- Bain-Marie Bake:
- Set dish in a larger pan; pour hot water halfway up sides.
- Bake 50–60 min until set and golden. Rest 5 min before serving.
💡 Tips & Tricks
- 🔪 Toast first: Briefly toast bread cubes for extra depth and texture.
- 💧 Water bath secret: The bain-marie ensures a creamy interior without curdling.
- ♨️ Make ahead: Assemble, cover & refrigerate overnight—bake next day.
- 🍊 Flavor boost: Stir citrus zest or a splash of liqueur into custard.
- 🥄 Portion control: Use individual ramekins and adjust baking time (35–45 min).
🎉 Final Thought
Whether it’s a holiday centerpiece or a cozy weeknight treat, this Cinnamon Crunch Bread Pudding delivers the perfect harmony of cream-soaked bread, crispy cinnamon topping, and silky crème anglaise. Serve warm, savor every comforting bite, and watch everyone ask for seconds! 🤤