Description
Sweet cinnamon bread pudding layered with rich caramel, perfect for cozy dessert cravings.
Ingredients
- Pudding Base
- 8 slices cinnamon swirl bread, cut into 2.5 cm cubes
- 3 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/4 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish with nonstick spray or butter. Arrange bread cubes evenly in the dish.
2. In a medium bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, melted butter, vanilla extract, ground cinnamon, and kosher salt until well combined.
3. Pour the custard mixture over the bread cubes, ensuring all pieces are well coated. Let stand for 10 minutes to soak.
4. Bake for 40-45 minutes until the pudding is set and golden brown. The center should be firm but slightly soft.
5. In a small saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and cook until the mixture turns a deep amber color.
6. Remove caramel from heat and immediately whisk in butter, heavy cream, salt, and vanilla extract until smooth.
7. Allow bread pudding to cool for 10 minutes. Drizzle with warm caramel sauce before serving.
Notes
For extra texture, sprinkle chopped pecans or walnuts over the bread before baking.
Serve with vanilla ice cream or whipped cream for an indulgent finish.
Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 135mg