Cinnamon Bread Pudding Recipe

Homemade bread pudding is one of those type’s of recipes that is handed down from generation to generation. My great-grandmother used to make one of the best bread puddings in the entire world. Sadly though, she passed away and none of us ever obtained her recipe to make it. Over the years we’ve tried a lot of different recipes, but none were ever as good as her’s.

Today’s guest post recipe is courtesy of Santa Margherita and it makes 6 servings.

Cinnamon Bread Pudding Recipe

6 cups cubed French bread (about 8 oz)

FILLING

2 large eggs, separate whites from yolks
1 cup brown sugar, packed
1/4 cup granulated sugar
1 tbsp ground cinnamon

MILK MIXTURE

2 large eggs, whole
2 1/2 cups fat-free half & half
1 tsp vanilla extract

ICING
2/3cups powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract

Preheat oven to 325o F.

Grease a cast iron skillet. Place half of the bread cubes in the pan.

For the filling, stir together egg whites from the large eggs (set yolks aside to use in milk mixture), sugars, and cinnamon in a medium bowl until well combined.

Pour filling evenly over bread cubes and top filling with other half bread cubes.

For the egg mixture, whisk together 2 egg yolks, 2 whole eggs, half & half, and vanilla extract in the same bowl you used for the filling. Pour egg mixture over bread cubes, and gently press bread cubes into mixture. Bake casserole for about 40-45 minutes, or until lightly browned.

To make the icing, whisk together powdered sugar, milk, and vanilla, adding milk/half & half as necessary to make desired consistency. Drizzle icing over bread pudding before serving.

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