Cinnamon Bread Pudding With Butter Sauce

There’s a particular smell that instantly transports me back to my grandmother’s kitchen – warm cinnamon, melting butter, and the sweet, comforting scent of something baking in the oven. It wasn’t always cookies or cakes; sometimes, it was bread pudding. But not just any bread pudding – her cinnamon bread pudding, made with leftover cinnamon swirl bread that was just starting to get a little stale. It was always served warm, drenched in a rich, buttery sauce, and it was the perfect ending to any Sunday dinner. Making this recipe feels like wrapping myself in a warm hug from her.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8
• Dietary Type: Not specified

Ingredients

• 6 eggs
• 2 cups milk
• 1 3/4 cups half-and-half
• 1 cup sugar
• 2 teaspoons vanilla
• 6 cups cubed cinnamon-swirl bread (or cinnamon rolls without icing, about 1 pound)

For the Butter Sauce:

• 1/2 cup packed brown sugar
• 1/4 cup butter
• 1/3 cup light-colored corn syrup
• 1/4 cup half-and-half

Equipment Needed

• Large mixing bowl
• Whisk or hand mixer
• 2-quart rectangular (12×7 1/2×2-inch) baking dish
• Small saucepan
• Spoon or whisk for sauce

Instructions

1. Begin by preparing the pudding. In a large mixing bowl, beat the eggs by hand until they are lightly frothy.
2. Add the milk, half-and-half, sugar, and vanilla to the beaten eggs. Beat these ingredients together until they are thoroughly combined, forming a smooth custard base.
3. Now, gently stir in the cubed cinnamon bread into the custard mixture. Ensure that all the bread pieces are adequately soaked in the liquid.
4. Grease a 2-quart rectangular (12×7 1/2×2-inch) baking dish generously with butter or cooking spray to prevent the bread pudding from sticking.
5. Carefully pour the bread pudding mixture into the prepared baking dish, spreading it evenly across the bottom.
6. Bake the bread pudding in a preheated 325 degree F (160 degrees C) oven for 55 to 60 minutes. To check for doneness, insert a knife near the center of the bread pudding. If the knife comes out clean, the bread pudding is ready. The top should be nicely puffed and golden brown.
7. While the bread pudding is baking, prepare the butter sauce. In a small saucepan, combine the packed brown sugar and butter.
8. Heat the mixture over medium heat until the butter is completely melted and the brown sugar starts to dissolve.
9. Carefully add the light-colored corn syrup and half-and-half to the saucepan.
10. Cook, stirring constantly, over medium-low heat for 1 to 2 minutes, or until the sugar is entirely dissolved and the sauce mixture is smooth and glossy. Be careful not to let the sauce boil.
11. Once the bread pudding is baked and the butter sauce is ready, serve the bread pudding warm, generously drizzled with the homemade butter sauce.

Expert Tips & Tricks

• For a richer flavor, use brioche or challah bread instead of cinnamon swirl bread.
• If your bread is very dry, soak it in the custard mixture for 30 minutes before baking to ensure it’s fully saturated.
• To prevent the top from browning too quickly, tent the baking dish with foil during the last 15 minutes of baking.
• For an extra layer of flavor, add a splash of bourbon or rum to the butter sauce.
• If the butter sauce becomes too thick, add a tablespoon or two of milk or half-and-half to thin it out.
• Feel free to experiment with other spices, such as nutmeg, cardamom, or allspice, to enhance the cinnamon flavor. A pinch of salt in the bread pudding mixture can also enhance the sweetness.

Serving & Storage Suggestions

Serve the cinnamon bread pudding warm, ideally within a few hours of baking, to experience the best texture and flavor. Drizzle generously with the warm butter sauce just before serving. For a more elaborate presentation, you can add a scoop of vanilla ice cream or a dollop of whipped cream on top.

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. The butter sauce can also be stored separately in an airtight container in the refrigerator for up to a week.

To reheat the bread pudding, you can microwave individual portions for 30-60 seconds, or bake the entire dish in a preheated 300 degree F oven for about 15-20 minutes, or until heated through. Reheat the butter sauce gently in a saucepan over low heat, stirring occasionally, until it’s smooth and warm.

While not ideal, the baked and cooled bread pudding can be frozen. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	261.3 kcal	N/A
Calories from Fat	107 g	41%
Total Fat	11.9 g	18%
Saturated Fat	6.3 g	31%
Cholesterol	167.6 mg	55%
Sodium	105.2 mg	4%
Total Carbohydrate	30.5 g	10%
Dietary Fiber	0 g	0%
Sugars	25.3 g	N/A
Protein	8.3 g	16%

Please note that nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free: Use almond milk, soy milk, or coconut milk instead of dairy milk and half-and-half. Substitute the butter in the sauce with a dairy-free butter alternative.
• Gluten-Free: Use gluten-free cinnamon swirl bread.
• Egg-Free: While tricky, you can try using an egg replacer, but be aware it may alter the texture slightly.
• Spice It Up: Add a pinch of cayenne pepper to the butter sauce for a subtle kick.
• Nutty Delight: Add chopped pecans or walnuts to the bread pudding mixture for extra crunch and flavor.
• Fruit Infusion: Add raisins, dried cranberries, or chopped apples to the bread pudding.

FAQs (Frequently Asked Questions)

Q: Can I make the bread pudding ahead of time?
A: Yes, you can prepare the bread pudding mixture and refrigerate it for up to 24 hours before baking. This allows the bread to soak up more of the custard, resulting in a richer flavor.

Q: How do I prevent the bread pudding from becoming soggy?
A: Make sure to use slightly stale bread, as it will absorb the custard better without becoming mushy. Also, avoid overbaking, which can cause the custard to separate and create a soggy bottom.

Q: Can I use regular bread instead of cinnamon bread?
A: Absolutely! If you don’t have cinnamon bread, you can use regular bread and add a teaspoon or two of cinnamon to the custard mixture. You can also add a swirl of cinnamon sugar between the layers of bread.

Q: What can I do if my butter sauce is too thin?
A: If your butter sauce is too thin, simmer it over low heat for a few more minutes, stirring constantly, until it thickens to your desired consistency.

Q: Is it necessary to grease the baking dish?
A: Yes, greasing the baking dish is essential to prevent the bread pudding from sticking and making it easier to serve.

Final Thoughts

This Cinnamon Bread Pudding with Butter Sauce is more than just a recipe; it’s an invitation to create warm memories in your own kitchen. Whether you’re looking for a comforting dessert on a chilly evening or a show-stopping dish to share with loved ones, this bread pudding is sure to delight. I encourage you to try it, make it your own with your favorite variations, and share the joy with those around you. Don’t hesitate to experiment and let me know what creative twists you come up with. Happy baking!