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bread pudding sitting on a white plate and drizzled with pure maple syrup on a wooden counter top with a wooden background

Easy Cinnamon Bread Pudding

A comforting breakfast or dessert
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 4 servings

Ingredients

  • 5 cups thick bread cut into large cubes and slightly packed in
  • 2 Tablespoons un-salted butter plus more for greasing the pan
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 2 cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  • Pre-heat oven to 350.
  • Grease a 8x8 pan or casserole with butter and set it aside.
  • Cube the bread into large pieces and place in a medium bowl, then set aside.
  • Melt the butter and set it aside.
  • In a separate bowl, beat the eggs then mix in the sugar and cinnamon.
  • Stir in the milk and then the vanilla.
  • Drizzle over the melted butter then mix until well combined.
  • Add in the bread and gently mix until bread is coated.
  • Pour into the pan and smooth out slightly to make sure the bread reaches all corners.
  • Bake for 1 hour-1 hour and 10 minutes, make sure to check at the hour mark first.
  • When finished it should be puffy, jiggle when wiggled but no wet.
  • Internal temperature should reach at least 160-170 when thermometer is inserted in the middle of the bread pudding.
  • Serve warm with maple syrup or a scoop of vanilla ice cream.

Notes

Store in the fridge in an airtight container for up to 3-4 days.