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Easy Cinnamon Bread Pudding
A comforting breakfast or dessert
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Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
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.