Hot Summer Night Bread Pudding

The summer after I graduated college, I spent a month housesitting for my aunt and uncle in rural Vermont. Nights were quiet, punctuated only by the chirping of crickets and the distant lowing of cows. The days were long and sunny, and I spent them hiking, reading, and trying out new recipes in their well-stocked kitchen. One evening, after a particularly satisfying hike, I decided to experiment with a bread pudding, wanting something that felt lighter and brighter than the usual cold-weather fare. The result, infused with the tang of dried fruit and the subtle warmth of cinnamon, was a revelation. Served slightly warm on the porch as the fireflies began to flicker, it was the perfect ending to a perfect summer day. This recipe is my attempt to recapture that moment.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 30 minutes
• Servings: 8-10
• Yield: One 11×7-inch baking dish
• Dietary Type: Vegetarian (can be made dairy-free)

Ingredients

• 5 cups Pepperidge Farm Cinnamon Swirl Bread, cut into large bite-sized pieces
• 4 large Organic Eggs
• 1 (11 ounce) container So Delicious Dairy Free Organic Culinary Coconut Milk
• 2 cups Organic Half-and-Half
• ¾ cup Organic Sugar
• 1 teaspoon Organic Roasted Saigon Cinnamon
• ¼ teaspoon Salt
• ½ Tsp King Arthur Flour Fiori di Sicilia
• 1 cup King Arthur Flour Mixed Fruit Blend (diced apricots, raisins, pineapple cubes, chopped dates and sweetened dried cranberries)
• ⅓ cup Organic Unsweetened Finely Shredded Coconut

For the Topping:

• 1 teaspoon Organic Sugar
• ¼ Tsp Organic Roasted Saigon Cinnamon

Equipment Needed

• 2-quart 11×7 oblong glass baking dish
• Large bowl
• Whisk
• Baking pan with a 2-inch rim
• Measuring cups and spoons
• Toothpick

Instructions

1. Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position for even baking.
2. Lightly coat a 2-quart 11×7 oblong glass baking dish with cooking spray. This will prevent the bread pudding from sticking and make serving easier.
3. Arrange the cinnamon swirl bread pieces evenly in the prepared baking dish. Try to distribute them in a single layer to ensure even soaking.
4. In a large bowl, beat the organic eggs until frothy. This incorporates air and creates a lighter texture in the final bread pudding.
5. In the same bowl, combine the coconut milk, half-and-half, sugar, King Arthur Flour Fiori di Sicilia, cinnamon, and salt. Whisk thoroughly until the sugar is dissolved and the mixture is well combined. The Fiori di Sicilia adds a subtle citrus and vanilla note that complements the dried fruit beautifully.
6. Add the beaten eggs to the liquid mixture and blend well.
7. Add the King Arthur Flour Mixed Fruit Blend and the shredded coconut to the liquid mixture. Stir until everything is evenly distributed.
8. Pour the liquid mixture evenly over the bread in the baking dish, pressing gently on the bread pieces to submerge them in the liquid. This ensures that every piece of bread is properly soaked, resulting in a moist and delicious bread pudding.
9. Let the mixture rest for 15 minutes. This allows the bread to fully absorb the liquid, resulting in a softer and more cohesive bread pudding.
10. In a small bowl, combine the topping ingredients (1 teaspoon organic sugar and ¼ Tsp Organic Roasted Saigon Cinnamon). Sprinkle the mixture evenly over the bread pudding.
11. Place the baking dish on a baking pan with a 2-inch rim. This is important for creating a water bath, which helps the bread pudding bake evenly and prevents it from drying out.
12. Carefully add water to the baking pan to a depth of 1 inch, creating a water bath.
13. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the bread pudding should be set, but still slightly jiggly.
14. Remove the baking dish from the water bath and let it cool slightly on a wire rack before serving.

Expert Tips & Tricks

• For an even richer flavor, toast the cinnamon swirl bread lightly before assembling the bread pudding.
• If you don’t have King Arthur Flour Fiori di Sicilia, you can substitute with a combination of vanilla extract and orange zest. Use 1/2 teaspoon of vanilla extract and the zest of 1/4 of an orange.
• If the top of the bread pudding starts to brown too quickly during baking, tent it loosely with foil.
• For a more decadent bread pudding, add a handful of chocolate chips or chopped nuts to the mixture.
• Make-ahead tip: Assemble the bread pudding up to the baking step and refrigerate overnight. Add the topping just before baking. You may need to add 10-15 minutes to the baking time.

Serving & Storage Suggestions

Serve the Hot Summer Night Bread Pudding slightly warm or at room temperature. A dollop of homemade whipped cream or a scoop of vanilla ice cream makes a lovely accompaniment. It also pairs well with a glass of chilled Moscato or a light-bodied dessert wine.

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 300°F (150°C) for about 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	318.6 kcal	N/A
Calories from Fat	180 g	56 %
Total Fat	20 g	30 %
Saturated Fat	14.5 g	72 %
Cholesterol	115.4 mg	38 %
Sodium	140.5 mg	5 %
Total Carbohydrate	31.3 g	10 %
Dietary Fiber	1.4 g	5 %
Sugars	19.2 g	76 %
Protein	6.4 g	12 %

Variations & Substitutions

• Dairy-Free: This recipe is already primarily dairy-free, using coconut milk. Ensure that the half-and-half is replaced with a dairy-free alternative like oat milk or cashew cream.
• Gluten-Free: Use gluten-free cinnamon swirl bread. You may need to adjust the amount of liquid, as gluten-free bread can sometimes be drier.
• Seasonal Fruit: Experiment with other dried fruits, such as cranberries, blueberries, or cherries. Fresh berries can also be added to the mixture, but be sure to toss them in a little flour first to prevent them from sinking to the bottom.
• Spice Variations: Try adding a pinch of nutmeg, cardamom, or ginger to the mixture for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of bread?
A: While cinnamon swirl bread is recommended for its flavor, you can substitute it with brioche, challah, or even stale croissants. Keep in mind that the type of bread you use will affect the final texture and flavor of the bread pudding.

Q: Can I make this bread pudding without the water bath?
A: Baking the bread pudding in a water bath helps to ensure that it cooks evenly and stays moist. If you choose to skip the water bath, be sure to keep a close eye on it while it’s baking and tent it with foil if the top starts to brown too quickly.

Q: Can I freeze this bread pudding?
A: Yes, you can freeze the bread pudding after it has been baked and cooled completely. Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Q: Why is my bread pudding soggy?
A: Soggy bread pudding is usually caused by using too much liquid or not letting the bread soak long enough. Make sure to measure the liquid ingredients accurately and allow the bread to soak for at least 15 minutes before baking.

Q: What does Fiori di Sicilia taste like?
A: Fiori di Sicilia is a flavoring extract that tastes like a combination of citrus and vanilla, creating a bright, floral, and slightly sweet aroma and taste. It adds a unique depth of flavor to baked goods.

Final Thoughts

This Hot Summer Night Bread Pudding is more than just a dessert; it’s a memory waiting to be made. The warm spices, the chewy fruit, and the comforting texture combine to create a dish that’s perfect for sharing with friends and family on a warm summer evening. I encourage you to try this recipe and make it your own, experimenting with different variations and substitutions to create a bread pudding that’s uniquely yours. And don’t forget to share your creations and feedback – I’d love to hear how it turns out! So, gather your ingredients, preheat your oven, and get ready to experience the magic of a Hot Summer Night Bread Pudding.