Cinnamon Streusel Bread Pudding

Indulge in the ultimate comfort food experience with this heavenly Cinnamon Bread Pudding with Crème Anglaise. This delightful dessert transforms simple, stale bread into a rich, warm, and wonderfully spiced treat, crowned with a luscious, creamy vanilla custard sauce. It’s a symphony of textures and flavors – soft, custard-soaked bread with a hint of cinnamon crunch, perfectly complemented by the silky embrace of Crème Anglaise. Ideal for a cozy family meal or an impressive dessert for guests, this recipe promises pure culinary bliss.

The Irresistible Allure of Homemade Cinnamon Bread Pudding

Bread pudding is a timeless classic, cherished across cultures for its ability to turn humble ingredients into something extraordinary. At its heart, it’s a testament to clever cooking – an ingenious way to revitalize day-old bread, preventing waste while creating an incredibly satisfying dessert. Our version elevates this concept by infusing it with the comforting warmth of cinnamon and adding a delightful crunch topping, culminating in a dish that feels both nostalgic and gourmet. It’s the kind of dessert that fills your home with inviting aromas and warms you from the inside out, making it a perfect choice for any season.

What makes this particular recipe stand out is the marriage of a subtly spiced bread pudding base with a sweet, crispy cinnamon crunch layer, all brought together by the elegant and rich Crème Anglaise. The contrast between the tender, custard-soaked bread and the delicate crunch creates an exciting textural dynamic, while the cinnamon adds a universally loved warmth. It’s a dish that manages to be both simple in its origins and sophisticated in its presentation and taste.

Choosing Your Bread: The Foundation of Flavor and Texture

The success of any great bread pudding begins with the right bread. While the original recipe ingeniously utilized leftover Cinnamon Crunch Skillet Bread, you absolutely do not need that specific bread to create this masterpiece. The key is to use stale bread. Fresh bread tends to get mushy when soaked in custard, resulting in a dense, unappealing texture. Stale bread, on the other hand, acts like a sponge, absorbing the creamy custard without falling apart, leading to a light, airy, and evenly cooked pudding.

Here are some excellent choices for your bread pudding:

• Challah: This rich, egg-based Jewish braided bread has a soft crumb and a slightly sweet flavor, making it a superb choice for bread pudding.
• Brioche: Another egg-and-butter rich bread, brioche offers a decadent base that soaks up custard beautifully and yields an incredibly tender pudding.
• Cinnamon Swirl Bread or Raisin Bread: If you want to enhance the cinnamon flavor even further, a pre-spiced bread or one with raisins will add an extra layer of sweetness and warmth.
• Plain Crusty White Bread: A good quality French baguette or Italian loaf, allowed to go stale, can also work wonderfully. Its neutral flavor provides a perfect canvas for the cinnamon and custard.
• Leftover Cinnamon Rolls: An inventive use for extra cinnamon rolls, transforming them into an even more indulgent dessert.

Ideally, use a loaf that isn’t pre-sliced, allowing you to cut generous, roughly 1-inch thick chunks. These larger pieces hold their shape better during baking. If you only have fresh bread on hand, simply cube it and spread it on a baking sheet. Pop it into a 300°F (150°C) oven for about 5-10 minutes, or until it feels dry to the touch but not toasted. This quick drying process will mimic staleness and prevent your pudding from becoming too dense.

Mastering Crème Anglaise: The Silky Companion Sauce

While a warm bread pudding is delightful on its own, a drizzle of Crème Anglaise elevates it to an entirely new level of decadence. Crème Anglaise, or English cream, is a classic French custard sauce renowned for its silky-smooth texture and rich vanilla flavor. It’s essentially a thinner, pourable version of the base used for ice cream, offering that wonderful sensation of melted, luxurious vanilla ice cream blanketing your warm dessert.

The decision to pair this cinnamon bread pudding with Crème Anglaise was a stroke of culinary genius. The cool, creamy vanilla contrasts beautifully with the warm, spiced pudding, creating a harmonious balance that truly sings on the palate. Its light consistency ensures it complements rather than overwhelms the bread pudding, seeping into every nook and cranny for an exquisite mouthful.

Tips for a Perfect Crème Anglaise:

• Tempering is Key: The most crucial step is tempering the egg yolks. This means gradually raising their temperature by slowly whisking in small amounts of hot milk/cream mixture. This prevents the eggs from scrambling, ensuring a smooth sauce.
• Low and Slow Heat: Once the tempered eggs are returned to the saucepan, cook the sauce over low to medium heat. Constant stirring is essential to prevent scorching or curdling.
• The Spoon Test: Knowing when the Crème Anglaise is done requires the “nappe” (coating) test. Dip a spoon into the sauce, then run your finger across the back of the spoon. If it leaves a clear trail that doesn’t immediately run back together, your sauce is perfectly thickened.
• Strain for Silkiness: Even with careful tempering, straining the finished sauce through a fine-mesh sieve guarantees a flawlessly smooth texture, catching any tiny bits of cooked egg.
• Flavor Variations: A splash of bourbon, whiskey, or rum adds a sophisticated depth to the Crème Anglaise, enhancing its warmth. You can also experiment with other extracts like almond or even a hint of orange zest for a different twist.

If you’re short on time or prefer a simpler approach, a scoop of your favorite vanilla bean ice cream melting over the warm bread pudding provides a similar, equally delicious effect. But for a truly artisanal touch, the homemade Crème Anglaise is unmatched.

Expert Tips for Bread Pudding Perfection

Achieving the perfect bread pudding isn’t just about following the recipe; it’s about understanding a few key principles:

• Stockpile Stale Bread: Don’t let those bread ends or slightly firm loaves go to waste! Whenever you have bread that’s starting to stale, cut it into large chunks and store them in a freezer-safe bag. Freeze until you’ve accumulated enough for a batch of bread pudding. Simply thaw at room temperature before using. This is a fantastic way to be prepared for impromptu dessert cravings!
• The Art of Soaking: Don’t rush the soaking process. Allowing the bread to sit in the custard mixture for at least 15 minutes, adding more custard gradually, ensures that the bread thoroughly absorbs the liquid. This leads to a uniformly moist and tender pudding, rather than dry spots or uneven texture.
• The Water Bath Advantage (Bain-Marie): Baking bread pudding in a water bath is a game-changer. This gentle, even heat prevents the edges from drying out or cooking too quickly, ensuring a silky-smooth, perfectly set custard throughout the pudding. It’s a small extra step that makes a significant difference.
• Testing for Doneness: The bread pudding is ready when the custard is set. Insert a thin knife or skewer into the center; it should come out mostly clean. The top should be beautifully golden brown and the cinnamon crunch topping crispy.
• Serving Temperature: Bread pudding is best served warm, allowing its comforting aromas and tender texture to shine. The contrast with a cool Crème Anglaise is simply divine.
• Make-Ahead and Storage: Both the bread pudding and Crème Anglaise can be prepared in advance. The sauce will keep covered in the refrigerator for up to 3 days. The baked bread pudding can be stored, covered, in the refrigerator for 3-4 days. Reheat individual portions gently in the microwave or oven until warm.

Get the Recipe: Cinnamon Crunch Bread Pudding with Crème Anglaise

A delightful way to transform stale bread into an exquisite dessert. This warm cinnamon bread pudding, crowned with a flavorful cinnamon sugar topping, is perfectly complemented by a rich, velvety Crème Anglaise sauce.

Prep Time: 10 mins

Cook Time: 1 hr

Refrigeration Time: 1 hr (for Crème Anglaise)

Total Time: 2 hrs 10 mins

Yield: 6 servings

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Ingredients

For the Crème Anglaise:

• 1/2 cup heavy whipping cream (35% b.f.)
• 1/2 cup milk (2 or 3% recommended)
• 2 Tablespoons white granulated sugar
• 3 large egg yolks
• 1/2 teaspoon vanilla extract (or vanilla bean paste)
• Optional: Splash of bourbon, whiskey, or rum

For the Bread Pudding:

• 2 cups whole milk
• 3/4 cup whipping cream
• 4 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon Kosher salt
• 7 cups stale bread, cut into large chunks (cinnamon raisin bread, challah, brioche, or any plain sturdy bread; ideally not pre-sliced)

For the Cinnamon Crunch Topping:

• 1/2 cup light brown sugar
• 2 teaspoons cinnamon
• 2 Tablespoons butter, melted

Instructions

1. For the Crème Anglaise Sauce: In a small saucepan over medium heat, combine the heavy cream, milk, and 1 tablespoon of the granulated sugar. Heat the mixture gently, stirring occasionally, until small bubbles begin to form around the edges of the pan. Be careful not to let it boil vigorously, as this can affect the texture.
2. Meanwhile, in a separate medium-sized bowl, whisk the 3 egg yolks with the remaining 1 tablespoon of granulated sugar until the mixture is light yellow and slightly frothy. To temper the egg yolks, slowly whisk a small amount (about 1/4 cup) of the warm cream mixture into the egg yolk mixture. Continue to gradually add more of the warm cream, a bit at a time, until you have incorporated about 1/2 cup or so into the egg mixture, constantly whisking to prevent the eggs from scrambling.
3. Once tempered, slowly pour the egg yolk mixture back into the saucepan with the remaining warm cream. Return the saucepan to low to medium heat. Cook, stirring constantly with a wooden spoon or heat-proof spatula, until the sauce thickens enough to coat the back of the spoon. To test for doneness, dip the spoon into the mixture, then run your finger across the coated spoon; it should leave a clear line (this is called “nappe”). This process typically takes about 2 to 3 minutes. It is crucial that the sauce does not boil at any point, as this will curdle the eggs.
4. Carefully pour the finished Crème Anglaise through a fine-mesh strainer into a clean bowl to ensure a perfectly smooth consistency. Stir in the vanilla extract (and the optional splash of bourbon, whiskey, or rum, if desired). To prevent a skin from forming on the surface, place plastic wrap directly onto the surface of the sauce. Refrigerate until thoroughly chilled, for at least 1 hour. The sauce will continue to thicken slightly as it cools. This sauce can be prepared up to 3 days in advance and stored, covered, in the refrigerator.
5. For the Bread Pudding: Preheat your oven to 350°F (175°C) using the regular bake setting (not fan-assisted), with an oven rack positioned in the center. Lightly grease a single 2-quart baking dish, or several smaller individual pans or ramekins, as preferred.
6. In a medium-sized bowl or a large glass measuring cup, whisk together the whole milk, whipping cream, 4 large eggs, 1/2 cup of granulated sugar, vanilla extract, and Kosher salt until the mixture is completely smooth and all ingredients are well combined.
7. Spread your stale bread chunks out evenly across the bottom of your prepared baking dish(es), aiming for a mostly single layer. Carefully pour the prepared custard mixture over the bread. Do not completely submerge the bread; pour only enough custard to reach about three-quarters of the way up the bread chunks, leaving the very tops slightly exposed. Allow the bread to soak for at least 15 minutes at room temperature. During this time, the bread will absorb the custard. Add any remaining custard mixture as needed, ensuring it still doesn’t cover the very top of the bread.
8. While the bread soaks, prepare the Cinnamon Crunch Topping. In a small bowl, combine the light brown sugar and ground cinnamon. Pour in the melted butter and stir thoroughly until a crumbly, well-combined mixture forms.
9. Evenly sprinkle the cinnamon crunch mixture over the exposed tops of the bread pudding. You may not need all of the topping, depending on the surface area of your baking dishes. Place the filled baking dish(es) into a larger roasting pan. Carefully pour very hot water into the roasting pan until it reaches halfway up the sides of your bread pudding dish(es). This creates a water bath (bain-marie), which ensures gentle, even cooking and a silky-smooth custard.
10. Bake for approximately 50 to 60 minutes, or until the custard is set (a knife inserted into the center comes out mostly clean) and the top is lightly golden brown and crunchy. Remove the baking dish(es) from the water bath (carefully, as the water will be hot!) and let them rest for 5 to 10 minutes before serving. Serve the bread pudding warm, topped generously with the chilled or room-temperature Crème Anglaise sauce.

Notes

You can use virtually any type of bread for this recipe: plain, cinnamon swirl, leftover cinnamon rolls, challah, or brioche. The key is that it should be slightly stale. If you prefer not to make the Crème Anglaise, a scoop of your favorite vanilla ice cream on the warm pudding makes a wonderful alternative. For more detailed tips, substitutions, and variations, please refer to the sections above in this article!

Cuisine: American

Course: Dessert

Author: Jennifer Maloney

Nutrition Information (per serving)

Serving: 1, Calories: 499kcal, Carbohydrates: 46g, Protein: 10g, Fat: 30g, Saturated Fat: 17g, Cholesterol: 320mg, Sodium: 353mg, Potassium: 259mg, Sugar: 43g, Vitamin A: 1345IU, Vitamin C: 0.2mg, Calcium: 205mg, Iron: 1.1mg

Frequently Asked Questions (FAQs) About Bread Pudding

Can I use fresh bread for bread pudding?

While stale bread is highly recommended for the best texture, if you only have fresh bread, you can quickly stale it. Cube the bread and spread it on a baking sheet. Bake in a 300°F (150°C) oven for 5-10 minutes, or until dried out but not toasted. This will help it absorb the custard without becoming mushy.

How do I store leftover bread pudding?

Leftover bread pudding should be covered tightly and stored in the refrigerator for up to 3-4 days. The Crème Anglaise should be stored separately in an airtight container in the refrigerator for up to 3 days.

Can I freeze bread pudding?

Yes, you can freeze baked bread pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 1-2 months. Thaw overnight in the refrigerator and reheat gently in the oven or microwave.

What if my Crème Anglaise curdles?

If your Crème Anglaise accidentally curdles slightly (often due to overheating), immediately remove it from the heat and try whisking it vigorously over an ice bath. Sometimes, carefully straining it through a fine-mesh sieve can also help remove smaller curds. Prevention is best: cook slowly, stir constantly, and avoid boiling!

Are there any other topping ideas besides Crème Anglaise?

Absolutely! While Crème Anglaise is exquisite, you can also serve this cinnamon bread pudding with a scoop of vanilla or caramel ice cream, a drizzle of warm caramel sauce, a dusting of powdered sugar, or even fresh berries for a touch of tartness.