Cinnamon Toast Bread Pudding

By west757

My husband and son love bread pudding in all its various forms. I developed this recipe from several sources including Cooking Light and King Arthur Flour. Enjoy it warm with a luscious Cinnamon-Scented Crème Anglaise (see recipe index).

Ingredients

• 2 teaspoons softened butter
• 2 tablespoons sugar
• 2 tablespoons cinnamon
• 8-10 thick slices French, Italian bread (can also use brioche)
• 3 tablespoons softened butter or margarine
• 1 1/2 cups milk
• 1/2 cup heavy cream or half & half
• 5 large eggs
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 teaspoons Demerara sugar

Details

Servings 8

Preparation

Step 1

1. Using 1 teaspoon of the softend butter, butter 1 1/2 to 2 quart baking dish. (Alternately if desired spray with non-stick baking spray).
2. Mix sugar and cinnamon together.
3. Butter bread slices and sprinkle cinnamon sugar on top.
4. Broil or bake slices until lightly toasted (top side only).
5. Cube toasted bread and set aside.
6. Whisk milk, cream or half & half, eggs, sugar, salt and vanilla together.
7. Pour mixture over bread cubes, lightly toss and put in prepared baking dish.
8. Let sit for an hour or so at room temperature or overnight in the refrigerator.
9. Just before baking, preheat oven to 350°F. Sprinkle prepared bread pudding with the Demerara sugar.
10. Bake the bread pudding for 50-60 minutes on a baking sheet to catch any spills. Remove from the oven and let stand until ready to serve.
11. Serve with Cinnamon-scented Crème Anglaise.