Bread Pudding Cinnamon Crunch (Print View)
Soft bread baked with cinnamon sugar layers, topped with a smooth homemade vanilla sauce for a perfect treat.
# What You'll Need:
→ Crème Anglaise
01 -
125ml milk (use 2% or full-fat if possible)
02 -
125ml cream for whipping (35% fat works well)
03 -
3 egg yolks from large eggs
04 -
2 tablespoons regular white sugar
05 -
A small splash of bourbon, whiskey, or rum (optional)
06 -
Half a teaspoon of vanilla paste or extract
→ Bread Pudding
07 -
4 whole eggs, large
08 -
180ml heavy cream
09 -
500ml full-cream milk
10 -
7 cups of day-old bread cut into large cubes (brioche, challah, or cinnamon raisin work great)
11 -
100g regular granulated sugar
12 -
1 teaspoon of vanilla extract
13 -
1/2 teaspoon of kosher salt
→ Cinnamon Crunch Topping
14 -
100g brown sugar, lightly packed
15 -
2 tablespoons of melted butter
16 -
2 teaspoons ground cinnamon
# Directions:
01 -
Warm milk, cream, and 1 tablespoon of sugar in a small pot over medium-low heat. Keep an eye on it until you see small bubbles forming on the edges.
02 -
In a bowl, mix the egg yolks and the leftover 1 tablespoon of sugar until smooth. Slowly pour about 120ml of the warm cream mixture into the yolks to gradually bring up their temperature.
03 -
Pour the egg mixture back into your pot with the cream. Stir constantly until it thickens enough to coat a spoon without boiling, which takes 2 to 3 minutes.
04 -
Pour the custard through a fine sieve into a bowl. Add vanilla and alcohol if you'd like. Cover the top with plastic wrap touching the surface, and chill in the fridge for at least an hour.
05 -
Preheat your oven to 175°C (350°F) and set the rack in the middle. Grab a 2-liter baking dish or use smaller ramekins if you prefer.
06 -
In a medium-sized bowl, whisk the milk, cream, eggs, sugar, vanilla, and salt together until smooth and well combined.
07 -
Spread the bread cubes evenly into your dish. Pour the custard mixture over the top, filling up about 3/4 of the way. Leave the tops of the bread exposed. Let it sit for 15 minutes to soak, topping up with custard as needed.
08 -
While the bread is soaking, combine the brown sugar and cinnamon in a bowl. Add the melted butter and stir everything together until it’s well-mixed.
09 -
Spread the cinnamon topping evenly over the bread. Set the dish inside a larger pan, and fill the pan halfway with hot water to create a water bath. Bake it for 50 to 60 minutes, or until the custard sets and the top turns golden brown.
10 -
Carefully remove the baking dish from the water bath. Let it cool for 5 to 10 minutes, then serve warm with your chilled crème anglaise poured over.
# Notes:
01 -
You can make the crème anglaise ahead of time! Cover it and store it in the fridge for up to 3 days.
02 -
Older bread works best because it soaks up the custard without getting overly mushy.