Pin it
This luxurious cinnamon crunch bread pudding transforms ordinary stale bread into a decadent dessert that will fill your home with irresistible aromas. The contrast between the crispy cinnamon-sugar topping and the custardy interior creates a texture paradise, while the silky crème anglaise adds an elegant touch that elevates this comfort food classic.
I first created this recipe when trying to salvage a loaf of cinnamon raisin bread that had gone slightly stale. My family was so impressed that it's now requested for every holiday gathering, and I've perfected the crème anglaise over countless iterations.
Ingredients
- Stale bread chunks: The foundation of any bread pudding, ideal options include cinnamon raisin bread, challah, or brioche. Choose bread that can be cut into substantial chunks rather than thin presliced varieties.
- Whole milk and heavy cream: These create the rich custard base. Look for the highest quality dairy you can find as it significantly impacts the final flavor.
- Eggs: The binding agents that transform the liquid and bread into a cohesive pudding. Always use large eggs at room temperature for best incorporation.
- Granulated and brown sugars: The combination provides both sweetness and caramel notes. Dark brown sugar can be substituted for a more robust molasses flavor.
- Vanilla extract: Adds essential warmth and depth. Use pure extract, not imitation, for the cleanest flavor.
- Cinnamon: The aromatic spice that defines this dessert. Freshly ground cinnamon will provide the most vibrant flavor.
- Butter: Helps create the crispy topping. Unsalted allows better control of the overall saltiness.
- Egg yolks: The key to creating a silky luxurious sauce. Use the freshest you can find.
- Heavy cream and milk: Creates the perfect balance of richness without becoming too heavy.
- Sugar: Just enough to sweeten without overwhelming the delicate vanilla notes.
- Vanilla extract or bean paste: The soul of crème anglaise. Splurge on real vanilla for noticeably superior flavor.
Step-by-Step Instructions
- Prepare the Crème Anglaise:
- Heat the cream, milk, and half the sugar in a saucepan until bubbles form around the edges, being careful not to let it boil. Meanwhile, whisk the egg yolks with remaining sugar until pale and slightly thickened.
- Master the Tempering Technique:
- Slowly whisk about half a cup of the hot cream mixture into the egg yolks, adding just a little at a time. This gently raises the temperature of the eggs without scrambling them.
- Cook to Perfection:
- Return the tempered egg mixture to the saucepan with remaining cream mixture and cook over low heat, stirring constantly until the sauce coats the back of the spoon. Strain the sauce through a fine mesh strainer and add vanilla extract.
- Prepare the Bread Pudding Base:
- Whisk together milk, cream, eggs, sugar, vanilla, and salt until smooth. Arrange bread chunks in your baking dish and pour custard mixture over them. Let sit for 15 minutes to absorb.
- Create the Cinnamon Crunch Topping:
- Mix brown sugar and cinnamon thoroughly, then stir in melted butter to form a wet sand consistency. Sprinkle over the bread pudding.
- Bake in a Water Bath:
- Set the dish in a larger roasting pan with hot water halfway up the sides. Bake until the custard is set and the top is golden brown.
Pin it
The cinnamon crunch topping is what elevates this bread pudding beyond ordinary versions. My grandmother actually teared up when she tasted it, saying it reminded her of a dessert from her childhood.
Make Ahead Options
The beauty of this dessert lies in its flexibility. You can prepare the entire bread pudding up to the point of baking, then cover and refrigerate overnight. Simply bring it to room temperature before baking. The crème anglaise can be made up to three days ahead and kept refrigerated. Just whisk it gently before serving.
Perfect Bread Selection
While this recipe works with almost any bread, the type you choose dramatically impacts the final result. Cinnamon raisin bread creates a double dose of cinnamon flavor. Challah and brioche offer rich eggy undertones, while croissants create a buttery indulgent version. Ensure its slightly stale and cut into chunks around 1 to 1.5 inch cubes.
Serving Suggestions
Serve this bread pudding warm from the oven with cold crème anglaise poured generously over the top. For special occasions, add a scoop of vanilla bean ice cream or fresh berries. A sprinkle of freshly grated nutmeg adds wonderful aromatic depth. It pairs beautifully with espresso to cut through the richness.
Pin it
This recipe truly combines textures and flavors for an unforgettable dessert experience.
Frequently Asked Questions
- → What type of bread works best for this pudding?
Stale bread works best as it absorbs the custard without becoming soggy. Cinnamon raisin bread adds excellent flavor, but you can also use challah, brioche, or any plain unsliced bread that allows you to cut larger chunks. The key is using bread that's slightly stale.
- → Can I make the crème anglaise ahead of time?
Yes! The crème anglaise can be made up to 3 days ahead. Store it in the refrigerator with plastic wrap placed directly on the surface to prevent a skin from forming. The sauce will thicken slightly as it cools.
- → Why do you bake the bread pudding in a water bath?
The water bath (bain-marie) ensures gentle, even heating that helps the custard set properly without curdling or becoming rubbery. This method creates the perfectly tender, creamy texture that makes bread pudding so delicious.
- → How do I know when the crème anglaise is done cooking?
The crème anglaise is ready when it's thick enough to coat the back of a spoon. Test by dipping a spoon in the mixture, then run your finger through it - it should leave a clear line. Be careful not to let it boil as this can cause the eggs to scramble.
- → Can I make this bread pudding in individual servings?
Absolutely! Instead of one large baking dish, you can divide the bread pudding among individual ramekins. Just adjust the baking time accordingly - individual portions will likely need 35-45 minutes instead of 50-60 minutes.
- → What alcohols work well in the crème anglaise?
Bourbon, whiskey, or rum all complement the warm cinnamon flavors beautifully. Add just a splash (about 1-2 teaspoons) after straining the sauce. The alcohol is optional and can be omitted entirely for a family-friendly version.