Description
Pioneer Woman’s Cinnamon Bread Pudding delivers pure Southern comfort with rich custardy layers of buttery bread and warm spices. Generations of home cooks would celebrate this classic dessert that brings sweet memories to life with each comforting spoonful.
Ingredients
Scale
Main Ingredients:
- 7 cups cinnamon challah (or plain challah or brioche), approximately 12 ounces
- 4 large eggs
- 2 cups whole milk
- ¾ cup heavy cream
Nuts and Flavoring Ingredients:
- 1 cup walnuts, toasted and coarsely chopped
- ⅓ cup nut-flavored liqueur (such as Di Saronno or Frangelico)
- 2 teaspoons ground cinnamon (if using plain bread)
Sweeteners and Seasonings:
- ½ cup granulated sugar, plus 1 tablespoon for garnish
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- Prepare the oven by warming it to 350 degrees Fahrenheit (175 degrees Celsius), positioning the rack in the center for optimal heat distribution.
- Create a silky custard base by whisking together whole milk, heavy cream, large eggs, granulated sugar, liqueur, pure vanilla extract, and a pinch of salt until the mixture becomes completely smooth and well-integrated.
- Arrange diced bread cubes and roughly chopped walnuts evenly across the bottom of a 2-quart (1.9 liters) baking dish, ensuring a uniform foundation for the pudding.
- Gently pour the prepared custard mixture over the bread and nuts, carefully coating every piece to guarantee thorough absorption. Allow the mixture to rest for 15-20 minutes, enabling the bread to soak up the rich custard completely.
- Prepare a water bath by heating approximately 8 cups (1.9 liters) of water to a gentle simmer. Sprinkle the remaining granulated sugar across the top of the soaked bread pudding for a delicate caramelized finish.
- Carefully place the baking dish inside a larger roasting pan, then slowly add the hot water until it reaches approximately halfway up the sides of the baking dish, creating a gentle steaming environment.
- Slide the water bath into the preheated oven and bake for 50 to 60 minutes, watching for a golden-brown top and a set custard that trembles slightly when gently shaken.
- Remove the bread pudding from the oven and water bath, allowing it to rest for 5 to 10 minutes to stabilize and cool slightly. Serve warm or at room temperature, accompanied by a scoop of vanilla ice cream or a delicate dollop of freshly whipped cream.
Notes
- Select slightly stale bread for optimal texture and absorption of rich custard mixture.
- Whisk liquid ingredients thoroughly to eliminate potential egg streaks and ensure silky smooth consistency.
- Allow bread pieces to soak completely in egg mixture for at least 15 minutes, enabling deep flavor penetration and tender result.
- Create gentle cooking environment by placing baking dish inside water bath, preventing scorching and promoting even heat distribution.
- Verify doneness by observing golden brown surface and slightly jiggly center, removing from oven before edges become dry or tough.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 401
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 117 mg