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Cinnamon-Filled Bread Pudding

Here's an easy-to-make-ahead breakfast for a special morning, featuring the flavor of cinnamon rolls with the extra richness of custard.
Ingredients
- 1/2 cup Baker's Cinnamon Filling
- 3 tablespoons water
- 8 to 10 slices bread, crusts removed; about a 1-pound loaf
- 1 1/2 cups milk
- 1/2 cup cream or half & half
- 5 large eggs
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- maple syrup and/or confectioners' sugar, to drizzle on top
Instructions
- Butter a 1 1/2 to 2-quart baking dish, or spray it with non-stick vegetable oil baking spray.
- Mix the cinnamon filling with the water. Spread a thin layer of the filling on one side of each slice of the bread.
- Stack the bread in two piles. Use a serrated knife to cut the stacks of bread into slices about 3/4" wide.
- Line the bottom of the pan with the stacked slices, piling the remaining bread on top.
- Whisk together the milk, cream, eggs, maple syrup, vanilla, and salt.
- Pour the custard mixture over the bread, gently pushing the bread down so it absorbs the liquid.
- Let sit for an hour or so at room temperature; or overnight in the refrigerator, covered. Just before baking, preheat the oven to 350°F.
- Bake the pudding for 50 to 60 minutes, until the top is puffy and browned. Remove from the oven, and drizzle with maple syrup or sprinkle with confectioners' sugar. Serve warm.
- Yield: about 8 to 10 servings.
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Reviews
Fantastic pudding! I substituted canned almond paste/filling for the cinnamon filling, diluted with rum instead of water. Also subbed 1/3 cup sugar for the 1/2 cup maple syrup, and added about 1/2 cup chopped, dried apricots rehydrated in the microwave with a bit of rum. Sprinkled some turbinado sugar and ground cinnamon on top before baking and the result is amazing - so delicious! It doesn't need any topping for serving, although the I may drizzle maple syrup on top of the reheated leftovers.
Delicious is the only word to describe this recipe. I would personally use more cinammon filling as I love cinnamon but otherwise, would not change a thing. It is easy and well worth the effort. My guests loved it.