Best 20 Cinnamon Bread Pudding Recipes

CINNAMON-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350°. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Serve warm.

APPLE-CINNAMON BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a glass, deep-dish pie dish.
• Stir together sugar and cinnamon in a small bowl. Whisk milk and eggs together in a separate bowl.
• Butter one side of each slice of bread, and cut into cubes. Spread 1/2 of the bread cubes into the prepared pie dish, sprinkle with 1/2 of the cinnamon-sugar mixture, and 1/2 of the shredded apples. Repeat layers once more with remaining bread cubes, cinnamon-sugar mixture, and apples. Pour milk-egg mixture over the top and let sit until bread cubes are moist, about 10 minutes.
• Bake in the preheated oven until top is crispy, 40 to 50 minutes. Let cool for at least 20 minutes before serving.

CINNAMON SWIRL RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Tear bread into 2" pieces, drop into a large mixing bowl and pour the milk over it.
• Toss gently until bread is coated.
• Let bread soak about 15 minutes.
• In a small bowl, beat eggs together with sugar until mixture is light yellow, smooth and thick.
• Add vanilla extract and pour this mixture over the milk soaked bread.
• Gently but thoroughly mix together until bread is evenly coated with the egg mixture.
• Transfer to a buttered 9" X 13" X 2" baking dish and place uncovered in another pan containing 1-2 inches of water.
• If you like a crusty top, dot with pats of butter.
• Place these dishes in the oven and bake until set, when a knife inserted in the center comes out clean, about 1 hour.
• Serve with some heavy cream!

CHOCOLATE CHIP BREAD PUDDING WITH CINNAMON-RUM SAUCE

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. Add chocolate chips and toss to combine. Transfer mixture to prepared dish.
• Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over bread cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.) Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar. Bake bread pudding until puffed, brown, and set in center, about 1 hour. Serve warm with Cinnamon-Rum Sauce.
• *Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.

CINNAMON BREAD PUDDING

Steps:

• Cut bread in half diagonally. Arrange half of the slices in a single layer, overlapping if necessary, in an ungreased shallow 2-qt. microwave-safe dish. Drizzle with half of the chocolate; top with remaining bread. , In a 1-qt. microwave-safe bowl, combine the cream and milk; microwave, uncovered, on high for 2-4 minutes or until hot but not boiling. , In a small bowl, beat eggs; add sugar. Add a small amount of cream mixture; mix well. Return all to the larger bowl; stir in vanilla. Pour over bread; drizzle with the remaining chocolate. , Cover and microwave at 50% power for 9-11 minutes or until a knife inserted in the center comes out clean, rotating a half-turn one (mixture will be puff up during cooking). Uncover and let stand for 5 minutes. Serve warm or cold. Refrigerate leftovers.

CINNAMON ROLL BREAD PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing.
• Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight.
• Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
• Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes.
• Pour mixture into the prepared baking dish. Cover with aluminum foil.
• Bake in the preheated oven until almost set, about 45 minutes.
• Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.
• Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more.
• Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes.
• Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
• Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.

SUNNY'S EASY CINNAMON ROLL BREAD PUDDING

Steps:

• For the rolls: Bake the cinnamon rolls according to the package directions (reserve the glaze). When they are cool enough to handle, cut each into fourths. Set aside.
• Preheat the oven to 350 degrees F. Coat the bottom and sides of a deep 8-inch square pan with cooking spray.
• In a large bowl, add the fruit cocktail, milk, pecans, walnuts, vanilla extract and eggs and mix together. Add the cinnamon roll pieces and stir. Let rest for a few minutes to allow the liquid to soak in.
• Pour the cinnamon roll mixture into the prepared pan. Bake until golden on top, 25 to 30 minutes.
• For the glaze and topping: Put the milk in a small microwave-safe bowl and microwave for 30 seconds. Add the espresso powder and stir until the granules dissolve. Add the reserve glaze from the cinnamon rolls and stir until combined.
• Drizzle the bread pudding with the glaze and add a dusting of cinnamon sugar. Serve with a pour of coffee over the top.

CINNAMON BAGEL BREAD PUDDING

Steps:

• In a large bowl, combine the eggs, milk and vanilla. Gently stir in bagels. Transfer to a greased 13-in. x 9-in. baking dish; let stand for 15 minutes or until bagels are softened. Meanwhile, place butter and brown sugar in a small saucepan; cook and stir over medium-low heat until sugar is melted. Pour over baking dish., Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center is almost set. Let stand for 15 minutes. Serve warm.

CINNAMON ROLL BREAD PUDDING

Steps:

• Place the cinnamon roll pieces into greased 9 x13-inch baking dish.
• Sprinkle the raisins and pecans over them.
• In large bowl, beat the milk, eggs, sugar and vanilla until well blended.
• Pour mixture over rolls.
• Cover and refrigerate overnight.
• Preheat oven to 350°.
• Dot the mixture with the butter slices.
• Place the dish in a roasting pan; fill pan with hot water halfway up sides of baking dish.
• Bake for 40-45 minutes or until bread pudding is set in center.
• To make the sauce, heat whipping cream and 1/4 cup sugar on top of a double boiler over simmering water.
• Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended.
• Stir some of the hot cream mixture into the egg mixture; return egg mixture to double boiler.
• Stirring constantly, cook 8-10 minutes or until thickens slightly and coats a spoon.
• Remove from heat and stir in the vanilla.
• Serve warm sauce over bread pudding.

CHOCOLATE AND CINNAMON BREAD ON BREAD PUDDING

Steps:

• For the bread pudding: Using a serrated knife, hollow out the boule. Cube the hollowed-out bread into 2-inch pieces and put in a large bowl. Using your fingers or a spoon, scrape any remaining bread from inside the boule to create a crusty bowl. Add any scraped bread to the bowl along with the bread cubes.
• In a medium pot, gently heat the milk, cream, butter, granulated sugar and vanilla paste until the butter is melted and the sugar is dissolved. Let cool completely.
• Add the eggs to the milk mixture and whisk until combined. Pour the custard over the cubed bread, stir in the chocolate chunks and let sit for 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment and spray with nonstick spray. Place the boule on the baking sheet. Pack the custard/bread mixture into the bread bowl. It will protrude a bit--that's a good thing! Mix together the demerara sugar, cinnamon and salt in a small bowl. Sprinkle the mixture on the top of the bread pudding. Bake until golden and crusty, 40 to 50 minutes. Let cool slightly.
• For the whipped cream: In a cold bowl, mix together the cream, granulated sugar, cinnamon, vanilla paste and salt. Beat to medium peaks.
• Cut the bread pudding into "slices" and top with the whipped cream.

APPLE-CINNAMON BREAD PUDDING WITH GINGER ALE SAUCE

Steps:

• In a bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Stir in raisin bread, pie filling, raisins, and oatmeal packets until bread cubes are moist. Spray a 9 by 12-inch baking dish with the pan spray and pour the mixture into the dish. Set aside for 30 minutes.
• Preheat oven to 350 degrees F.
• Bake pudding until it has risen, browned, and a knife inserted in center comes out clean, about 30 to 40 minutes.
• For sauce: combine all ingredients in a bowl and blend with a hand mixer until stiff peaks form. Serve bread with a dollop of sauce. Cover and chill until ready to use.

CINNAMON TOAST FLAN (A BREAD PUDDING)

Steps:

• Butter the bread slices on one side, using half the butter. Arrange them buttered side up on a broiling rack and sprinkle cinnamon sugar over each. Watching carefully, broil a few seconds, until sugar bubbles up. Cut each slice into 4 triangles. Smear the remaining butter inside the baking dish, and fill with the toast triangles, sugar side up.
• Make a custard sauce or crème anglaise* with the eggs, yolks, sugar, milk and vanilla, and pour half through a sieve over the toast. Let soak 5 minutes, then sieve on the remaining custard.
• Place the dish in a roasting pan and set in the lower-middle of a preheated 350°F. oven. Pour boiling water into the pan to come halfway up the baking dish. Bake for 25 to 30 minutes, keeping the water bath at just below the simmer. It is done when a skewer plunged into the custard an inch from the side comes out clean.
• Serve hot, at room temperature, or cold, accompanied with a fruit sauce or cut-up fresh fruits. (It will keep 2 days in the refrigerator.)
• *Crème Anglaise:
• Whisk the eggs in a 2-quart stainless-steel saucepan, adding the sugar by spoonfuls. Continue whisking for 2 to 3 minutes, until the yolks are thick and pale yellow and "form the ribbon." By dribbles at first, stir in the hot milk. Set over medium heat, stirring slowly and continuously with a wooden spoon, reaching all over the bottom of the pan as the custard gradually heats and thickens'do not let it come near the boil. If it seems to be getting too hot, lift pan up, then continue as the sauce thickens. You are almost there when surface bubbles begin to disappear and you may see a whiff of steam arise.

SLOW-COOKER CINNAMON-RAISIN BREAD PUDDING

Steps:

• Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray.
• Place bread cubes in cooker. Sprinkle with raisins.
• Mix remaining ingredients; pour over bread cubes and raisins.
• Cover and cook on high heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean.
• Serve warm.

PUMPKIN BREAD PUDDING WITH CINNAMON WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Toss bread cubes with 1 cup whipping cream and milk in a large bowl until all bread is moistened.
• Whisk together pumpkin puree, brown sugar, eggs, cinnamon, vanilla extract, and salt in another large bowl. Pour pumpkin mixture over bread cubes, add raisins, and mix until combined. Scoop mixture into 8 ramekins.
• Bake in the preheated oven until a knife inserted near the center of the pudding comes out clean, about 1 hour. Remove from the oven and allow to sit for at least 30 minutes.
• Meanwhile, beat 2 cups chilled whipping cream, sugar, and cinnamon in a glass or metal bowl with an electric mixer until soft peaks form.
• Serve puddings topped with cinnamon whipped cream.

CINNAMON APPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Heat 3 T butter in a nonstick frying pan& saute chopped apples& lemon juice on medium low heat.
• Add brown sugar& cinnamon& continue cooking til the juice drains from the apples& thickens.
• Set aside.
• Place bread cubes in a 9 by 9" pan, lightly greased with butter.
• Sprinkle raisins over the bread.
• In a large bowl, beat eggs& add white sugar, vanilla, milk,& sauted apple mixture.
• Mix well& pour over the bread cubes.
• Bake 1 hour or till knife comes out clean.

CINNAMON RAISIN BREAD PUDDING WITH ORANGE BUTTERSCOTCH SAUCE

Steps:

• -------CinnamonRaisin Bread Pudding-----------.
• Peel and cube the apples.
• In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
• Remove from heat.
• In a 10" x 8" pan, layer bread cubes and apple cubes.
• In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
• Pour mixture over bread and apple cubes and allow to sit 15 minutes.
• Place pan with apples and bread in a larger pan and fill with water to 1" of the top.
• Back in 350-degree oven for 35 minutes or until knife comes out clean.
• Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
• -----------OrangeButterscotch Sauce------------.
• In sauce pan melt butter, then add brown sugar and allow to bubble.
• Add orange liqueur and fresh orange juice and allow to reduce to half.
• Add heavy cream and reduce until lightly thickened.

RAISIN CINNAMON BREAD PUDDING - CROCK POT

Steps:

• Spray inside of 5 quart crockpot with vegetable spray.
• Place bread cubes in the crockpot.
• Mix milk, water, vanilla, and eggs, and pour over bread cubes. Spoon stir the bread with the milk mixture to coat all the bread cubes.
• Cover and cook on low 2 1/2-3 hours. Serve warm with ice cream or cold with cool whip. Preheats easily in microwave.

CINNAMON RAISIN AND CHOCOLATE BREAD PUDDING

Steps:

• To make the custard, whisk the yolks, eggs, and half of the sugar together in a large bowl. In a medium saucepan, whisk together the remaining sugar, milk, vanilla, salt, and nutmeg, then bring to a boil. While whisking the yolks constantly, gradually pour the milk mixture into the yolk mixture. Set aside. In a bowl, evenly toss the bread and chocolate together and then put into a buttered 8-cup gratin dish. Pour the custard over the bread. Stir the bread a little so the custard settles evenly in the pan. Cover tightly with foil and set aside for 10 minutes. Place a rack in the middle of the oven and preheat to 325 degrees F. Place the gratin dish in a larger baking dish and place on the rack. Pour enough hot water into the baking dish to reach halfway up the gratin dish. Bake the bread pudding until just set, but still wiggle-y, about 40 minutes. Remove from the oven and cool completely before serving.

CINNAMON-BANANA BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray.
• In large bowl, slightly beat eggs with whisk; beat in granulated sugar and half-and-half. Stir in bread cubes, bananas and pecans. Pour mixture into casserole. Let stand 10 minutes.
• Bake uncovered 1 hour 20 minutes or until center is set. Let stand 10 minutes.
• Meanwhile, in 1-quart saucepan, heat brown sugar and butter over medium heat, stirring until melted. Stir in whipping cream and rum with whisk; cook 3 minutes or until thick and reduced to 3/4 cup. Serve warm bread pudding with warm sauce.

CHOCOLATE-PRALINE BREAD PUDDING WITH CINNAMON CREAM

Steps:

• For the praline: Lightly oil a baking sheet or line it with a silicone baking mat. Combine the sugar and water in a small saucepan and cook over moderate heat, stirring until the sugar dissolves. Continue cooking without stirring until the sugar syrup turns to dark caramel, 5 to 7 minutes, swirling the pan occasionally and gently so the caramel darkens evenly. Monitor the caramel closely during the final moments as it can quickly go from perfect to burnt. Work cautiously, as hot caramel can cause a nasty burn.
• Stir in the pecans, then immediately pour the hot praline onto the prepared baking sheet in a thin, even layer. Let cool until hard, then break into small pieces.
• For the pudding: Preheat the oven to 350°F. Lightly butter a 9-inch square pan.
• In a small saucepan, heat the cream to a simmer. Remove from the heat and let stand for 5 minutes. Put half of the chopped chocolate in a large bowl and pour the hot cream over it. Whisk until smooth.
• In a bowl, whisk together the milk, eggs and egg yolks, granulated sugar, and salt until well blended. Add to the melted chocolate mixture and whisk well.
• Add the bread cubes and allow them to soak for about 30 minutes, pushing them down into the liquid occasionally. Fold in the remaining chopped chocolate. Transfer the mixture to the prepared pan, spreading it evenly. Sprinkle the praline over the surface. Place the pan in a larger roasting pan and add enough boiling water to come halfway up the sides of the smaller pan. Bake until the pudding is firm to the touch, about 45 minutes. Remove the smaller pan from the water bath and let the pudding cool for at least 30 minutes.
• For the cream: In a bowl, with a whisk or electric beaters, whip together the cream, confectioners' sugar, and cinnamon to soft peaks.
• To serve, cut the pudding into 12 pieces. Serve warm, accompanied by a dollop of cinnamon cream.