Recipes
Cinnamon Swirl Bread Pudding
How Sweet It Is!
This cinnamon swirl bread pudding recipe from Le Creuset makes a sweet and decadent dessert for rainy days or nights spent watching your favorite TV shows. Easy to make and using only a few ingredients, this bread pudding is full of rich, old-fashioned flavor to satisfying any sweet tooth. It even makes a great breakfast treat to enjoy with your morning coffee.
Cinnamon Swirl Bread Pudding
Needed: 2.25-quart heart oven
Ingredients:
- 1 (16-oz) loaf cinnamon swirl bread
- 1 ¾ cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup light brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/8 tsp. cardamom
- Confectioners’ sugar
- Sweetened whipped cream for serving
Equipment:
- 2.25-quart enameled cast iron heart oven
- Knife and cutting board
- Baking sheet
- Large mixing bowl
- Whisk
- Silicone spatula
- Bowl and whisk if whipping cream
Directions:
Cut cinnamon swirl bread into 1-inch cubes and spread on a baking sheet. Let sit at room temperature overnight to dry. Alternately, bake the bread cubes in a 300 degrees F oven for about 15 minutes or until dry. Allow to cool.
Preheat oven to 350 degrees F.
In a large bowl, whisk together whole milk, heavy cream, eggs, brown sugar, cinnamon, nutmeg and cardamom. Gently fold the bread cubes into the milk mixture. Refrigerate for 30-45 minutes.
Remove bread mixture from the refrigerator and stir gently. Transfer the mixture to the Heart Cocotte. Bake for 55-65 minutes, or until bread is puffed and golden. Serve warm with a sprinkle of powdered sugar and a dollop of sweetened whipped cream.
