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Cinnamon Breakfast Bread Pudding
This comforting baked bread pudding uses raisin-cinnamon swirl bread soaked in a rich egg custard. You can prepare the entire dish the night before, making morning assembly completely effortless. It is a perfect choice for holiday mornings or a relaxed weekend brunch. The top bakes up golden and crisp while the center stays soft and creamy. Serve it warm with a generous pour of maple syrup.
Ingredients
- 6 cups cubed (½ inch) raisin-cinnamon swirl bread
- 8 eggs
- 2½ cups milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups maple-flavored syrup
- 1 Grease 13 x 9-inch (3-quart) glass baking dish with butter or cooking spray. Spread bread cubes evenly in baking dish.
Instructions
- 1Grease a 13x9-inch glass baking dish and spread the cubed raisin-cinnamon bread evenly across the bottom. In a large bowl, whisk the eggs, milk, cinnamon, and nutmeg until smooth. Pour the custard mixture evenly over the bread cubes. Cover the dish tightly and refrigerate for at least 4 hours or overnight.
- 2Preheat the oven to 350°F. Remove the cover from the baking dish and bake for 45 to 50 minutes, until the center is set and the top turns golden brown. Slice the baked pudding into eight squares and serve warm with maple syrup.