Sure, you could make bread pudding with french bread, but why not make it with cinnamon bread instead? Particularly, the cinnamon pullapart bread I posted the other day? Bread pudding reminds me so much of Thanksgiving stuffing, except it’s sweet. You take stale cinnamon bread, and pour an eggy cream custard over it, and bake it until the bread soaks up every last drop. It’s delicious, and has a unique texture that I don’t think any other dessert has. It’s also one of the easiest desserts you can make. Here’s how:
6 cups cubed cinnamon bread, slightly stale
1 cup heavy cream
2 cups milk
3 extra large eggs
3/4 cup packed brown sugar
2 tsp vanilla extract
2 tbsp dark spiced rum or other desired liqueur
pinch of salt
1/2 cup dried currants
Preheat oven to 350 degrees F.
Whisk to combine the heavy cream, milk, eggs, brown sugar, vanilla, rum, salt, and currants. It should be a gorgeous mocha latte color.
Pour the mixture over the cinnamon bread, and let it sit for 15 minutes. Toss the bread halfway through so the cubes can evenly soak up the liquid.
Pour all of the liquid and bread cubes into your baking dish(es), keeping in mind it will look like too much liquid, but it’s not.
Bake for 35 to 45 minutes, until it has set and soaked up the liquid. Serve with ice cream, a dusting of powdered sugar, or chocolate rum sauce, if desired. Enjoy!