Cinnamon Bun Bread Pudding

  • 5 brioche slices (1 inch thick)
  • 6 eggs
  • 3/4 cup brown sugar
  • 3 cups whipping cream
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon
  • Pinch of salt
  • 2 tbsp Hennessy cognac (optional)

Preheat the oven to 350 degrees. Butter a 9” x 5” inch glass/porcelain loaf dish. Slice the Brioche into 5 slices, first trimming away the outer heels (crust). Note: Saving Thyme’s Brioche loaves are the perfect size for this recipe.

Crack the eggs into a mixing bowl and whisk continuously while adding the rest of the ingredients in order: sugar, cream, vanilla, cinnamon, and salt. For a little something extra, add 2 tbsp of Hennessy cognac to the custard.

Place the bread slices in the prepared loaf dish, trimming them to fit as needed. Pour the custard evenly over the bread until it is filled to the top and let it rest for 20 minutes.

Cover the dish with aluminum foil, place on a sheet tray and then into the oven and bake the pudding for 60 minutes. The bread pudding should be removed from the oven when only a little liquid is visible after slipping a knife into the centre and pushing the bread aside. If lots of liquid remains, cover the dish again and bake for another 10 minutes. However, be careful not to over-bake the dish as the custard will continue to cook after you remove it from the oven.

Allow the bread pudding to rest for 10 minutes before serving. We garnish our bread pudding with seasonal fruit, butterscotch, and whipped cream but feel free to personalize this dessert by experimenting with your favorite flavors!

Courtesy of Look Local Oakville and Burlington, Volume 3 Issue 7; prepared by Chef Alexandra Kinsman from Saving Thyme Catering & Patisserie

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