Cinnamon Bread Pudding

If you're craving something warm, sweet, and utterly satisfying, you need to try this Cinnamon Bread Pudding. Thick, challah bread is soaked in a delicious, not overly sweet vanilla custard, and sprinkled with a cinnamon brown sugar crumble that gives it the best crunch. It's the perfect dessert for a cozy night in or when you're entertaining family and friends.

Course Breakfast, brunch, Dessert

Cuisine American

Keyword challah, cinnamon, bread pudding, vanilla custard, brown sugar crumble, cinnamon whipped cream

Prep Time 20

Cook Time 55

Soaking time 1

Total Time 2 15

Servings servings

Calories 482

Author Kristen-The Epicurean Mouse

Ingredients

Cinnamon Bread Pudding

1 Challah loaf 16-18 oz, cut into 1-inch thick slices
3 cups Half and half
1 cup Heavy cream
1/2 cup White granulated sugar
2 tsp Vanilla bean paste
4 each Large eggs
4 each Egg yolks
1/4 cup Brown sugar light or dark
2 tsp Cinnamon

Brown Sugar Crumble

6 tbsp All-purpose flour
3 tbsp Brown sugar
2 tsp Cinnamon
2 tbsp Unsalted butter softened at room temperature

Cinnamon Whipped Cream

1 cup Heavy cream chilled
2 tbsp White granulated sugar or powdered sugar
1 tsp Vanilla extract
1/2 tsp Cinnamon

Instructions

In a large mixing bowl, whisk together the eggs, egg yolks, half and half, heavy cream, granulated sugar, and vanilla bean paste. Continue whisking until the mixture is smooth and well combined.
Next, use a serrated knife to slice the challah into 1-inch thick pieces.
Grease a 9x13 baking pan or large dutch oven skillet with butter. Sprinkle with bottom with a thin layer of cinnamon sugar. Then, take sliced challah and dip each piece into the custard. Arrange the soaked challah into your baking dish. Sprinkle each piece with cinnamon sugar. Then, pour the remaining custard over the bread. Allow the mixture to sit for 1 hour, letting the bread soak up the custard.
In a bowl, mix the brown sugar, cinnamon, flour, and butter. Arrange over the bread slices. Lightly cover with foil.
Preheat oven to 350℉. Now, place the baking dish in the oven and bake for 25 minutes, then remove the foil and bake for an additional 25-30 minutes or until the custard is set the top is golden brown.
Once baked, remove the pudding from the oven and let it cool for a few minutes. This will make it easier to serve.
In a large mixing bowl, combine heavy cream with sugar, vanilla extract and cinnamon. Use a hand mixer to beat the mixture until soft peaks form. Transfer to a small bowl and serve on the side or spoon directly on top of bread pudding. Enjoy!

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