Ingredients
Bread Pudding
- 1 Challah loaf (16-18 oz, cut into 1-inch thick slices)
- 3 cups Half and half
- 1 cup Heavy cream
- 1/2 cup White granulated sugar
- 2 tsp Vanilla bean paste
- 4 Large eggs
- 4 Egg yolks
Cinnamon Sugar Topping
- 1/4 cup Brown sugar (light or dark)
- 2 tsp Cinnamon
- 6 tbsp All-purpose flour
- 3 tbsp Brown sugar
- 2 tsp Cinnamon
- 2 tbsp Unsalted butter (softened at room temperature)
Cinnamon Whipped Cream
- 1 cup Heavy cream (chilled)
- 2 tbsp White granulated sugar or powdered sugar
- 1 tsp Vanilla extract
- 1/2 tsp Cinnamon
Instructions
- Prepare the custard: In a large mixing bowl, whisk together the eggs, egg yolks, half and half, heavy cream, granulated sugar, and vanilla bean paste until smooth and well combined.
- Slice the challah: Using a serrated knife, slice the challah loaf into 1-inch thick pieces for soaking.
- Assemble the bread in baking dish: Grease a 9×13 baking pan or large Dutch oven skillet with butter and sprinkle the bottom with a thin layer of cinnamon sugar. Dip each challah slice into the custard mixture, then arrange the soaked bread pieces in the baking dish. Sprinkle each piece again with cinnamon sugar and pour the remaining custard evenly over the bread. Let the mixture sit for 1 hour to allow the bread to thoroughly absorb the custard.
- Prepare the cinnamon sugar topping: In a bowl, combine brown sugar, cinnamon, flour, and softened butter to form a crumbly mixture. Evenly distribute this topping over the soaked bread slices and cover the dish lightly with foil.
- Bake the bread pudding: Preheat the oven to 350℉ (175℃). Bake the pudding covered with foil for 25 minutes, then remove the foil and continue baking for another 25-30 minutes or until the custard is set and the top is golden brown.
- Cool before serving: Remove the baked bread pudding from the oven and let it cool for a few minutes, which helps it set further and makes it easier to serve.
- Make the cinnamon whipped cream: In a large bowl, use a hand mixer to beat the chilled heavy cream with sugar, vanilla extract, and cinnamon until soft peaks form. Serve this whipped cream on the side or spoon directly atop the warm bread pudding for a delicious finish. Enjoy!
Notes
- Allowing the bread to soak for one hour is crucial for a custardy texture.
- Use challah bread for its rich, buttery texture, but brioche can be a good substitute.
- The cinnamon sugar topping adds a delightful crunch and flavor contrast.
- Ensure the heavy cream is chilled before whipping for best results.
- Leftover bread pudding can be refrigerated and reheated gently before serving.
- Prep Time: 1 hour 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
