Cinnabon Bread Pudding

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Earlier last week I had some dental work done and knowing that eating would be a difficult thing later in the day, I stopped by the grocery store on the way home and bought a few soft comfort foods (any old excuse to eat comfort foods, ya know). As I walked past the bread aisle I spied a loaf of Cinnabon bread and had the thought that Bread Pudding would taste awfully good made with Cinnabon Bread. I was correct, and my husband declared it the best bread pudding ever. I used my standby recipe, which is super yummy with sliced bananas in it if you and your people like bananas (unfortunately for me, my people don't). I left the cinnamon out of my standard recipe because I was using Cinnabon Bread. If you use a non-cinnamony bread see the note below.

Cinnabon Bread Pudding
serves 6 to 8 dessert servings


Printer version

4 cups 1" Cinnabon bread cubes*
¼ cup butter, melted
3 eggs
2 cups whole milk
½ cup sugar
2 t. vanilla
½ t. nutmeg
½ t. salt

Place bread cubes in a buttered 2-quart casserole.
Pour butter over bread and toss.


In a medium bowl, lightly beat eggs;
add milk, sugar, vanilla, nutmeg and salt.

Pour over bread cubes and stir to coat.
Bake, uncovered at 350 degrees for 50 minutes
or until knife inserted in centered comes out clean (not wet with liquid custard).
Cool slightly and serve warm with vanilla sauce.


* Standard white bread can be substituted (day-old is best). If using white bread, add 1/2 t. cinnamon to milk mixture.








Vanilla Sauce:

3 T. butter
3/4 c. milk
2 T. sugar
1 T. cornstarch
1/4 c. light corn syrup
1 t. vanilla

Melt butter in saucepan.
Combine sugar and cornstarch and add to butter.
Stir in milk and corn syrup.
Cook and stir over medium heat until mixture comes to a full boil.
Boil for one minute.
Remove from heat.
Stir in vanilla.
Serve immediately over warm bread pudding.


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