Saturday, April 6, 2013

Cinnamon Roll Bread Pudding

A couple weeks ago, I tried to love pudding by making Aborio Rice Pudding. Sad to say, that didn't go over so well. After watching the "Worst Cooks in America" finale last week and seeing Bobby Flay's mentee making Bread Pudding, it gave me the next opportunity to take another stab at Pudding. 

I assumed Bread Pudding would be something I would like because it contained bread and if you know me, you know I'm a carb-aholic. But, you never know, pudding is a pudding, no matter how you slice it. Plus, I'm not exactly the type to like mushy bread so I was cautiously optimistic.

Did this Cinnamon Roll Bread Pudding taste like a Cinnamon Roll? Not exactly. More like Cinnamon Bread with custard. Was it able to convert me? Not exactly either. I wasn't really feeling the texture so much. Once again, texture comes into play as to why I'm not a fan of pudding. By the looks of it, I don't know if I'll ever be a fan of Pudding, but maybe third time's the charm?

Cinnamon Roll Bread Pudding
Recipe by Aida Mollenkamp

2 cups whole milk
3/4 cup heavy cream
4 large eggs
1/2 cup granulated sugar plus 1 tablespoon for garnish
1/3 cup nut-flavored liqueur (recommended: Di Saronno or Frangelico)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
7 cups large dice cinnamon challah (or plain challah or brioche plus 2 teaspoons ground cinnamon) (about 10 ounces challah)
1 cup walnuts, toasted and coarsely chopped

Heat the oven to 350 degrees F and arrange a rack in middle.

Whisk together milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt in a medium bowl until egg is broken up and mixture is smooth. Evenly distribute bread and walnuts in a 2 quart baking dish, pour custard mixture over bread, and allow to soak for at least 15 minutes.

Meanwhile, bring about 8 cups water to a simmer over medium-high heat.

Evenly distribute remaining 1 tablespoon sugar over bread pudding. Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from water bath and let sit 5 to 10 minutes before serving. Serve warm, at room temperature.

-Aaron John


  1. It's actually called bread "pudding" because it is a British dessert, and the Brits use "pudding" as a word interchangeable with "dessert." Some recipes are better than others-- I prefer the ones where the egg custard firms up and I cook mine in a pressure cooker, but that's just me :)

  2. I am a huge fan of the bread and butter pudding. But some of my friends aren't, because of the texture. I will definitely enjoy this cinnamon roll bread pudding. During Christmas, I always make one using pannetone bread. Delish!

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Thanks for taking the time to leave a comment! :)

-Aaron John


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