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RECIPE

Cinnamon Swirl Bread Pudding

Specialty Cocotte

Bread

Over 2 hrs.

4-6

INGREDIENTS

  • 1 (16-ounce) loaf cinnamon swirl bread
  • 1 3/4 cup whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cardamom
  • Confectioner’s sugar and sweetened whipped cream for serving

INSTRUCTIONS

Cut cinnamon swirl bread into 1-inch cubes and spread onto a baking sheet. Leave out overnight to become dry. Alternately, bake the bread cubes at 325 F for 15 to 20 minutes or until dry. Let cool.

In a large bowl, whisk together the milk, cream, eggs, brown sugar and spices. Gently fold the bread cubes into the milk mixture. Refrigerate 30 to 45 minutes.

Preheat oven to 350 F. Remove the bread mixture from the refrigerator and stir gently. Pour into the Heart Cocotte or 2 qt. Dutch oven. Bake 55 to 65 minutes or until puffed and golden.

Serve the bread pudding with a sprinkle of confectioner’s sugar and a dollop of sweetened whipped cream.

INGREDIENTS

  • 1 (16-ounce) loaf cinnamon swirl bread
  • 1 3/4 cup whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cardamom
  • Confectioner’s sugar and sweetened whipped cream for serving

INSTRUCTIONS

Cut cinnamon swirl bread into 1-inch cubes and spread onto a baking sheet. Leave out overnight to become dry. Alternately, bake the bread cubes at 325 F for 15 to 20 minutes or until dry. Let cool.

In a large bowl, whisk together the milk, cream, eggs, brown sugar and spices. Gently fold the bread cubes into the milk mixture. Refrigerate 30 to 45 minutes.

Preheat oven to 350 F. Remove the bread mixture from the refrigerator and stir gently. Pour into the Heart Cocotte or 2 qt. Dutch oven. Bake 55 to 65 minutes or until puffed and golden.

Serve the bread pudding with a sprinkle of confectioner’s sugar and a dollop of sweetened whipped cream.

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