Last year, we had our first-ever Thanksgiving at home and I made it all myself (except for Kathy’s wonderful Poached Pears in Red Wine Sauce). She just hit me up for my cinnamon bread pudding recipe, so here goes:
Cinnamon Bread Pudding
Ingredients:
- 8-10 slices of cinnamon swirl bread, cubed (I use 10 slices of Pepperidge Farm)
- 2 tablespoons melted butter
- 3 eggs
- 1¼ cups milk
- ¾ cup heavy cream
- ¾ cup white sugar (can substitute in some brown if you’d like)
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 350ºF
- Put cubed bread in 8-inch square pan
- Drizzle with melted butter
- Mix eggs, milk, sugar, and vanilla
- Pour egg mixture over bread
- Push the bread down and let absorb
- Bake for about 45 minutes. The top will brown a bit and it should spring back when poked.
Unfortunately, I didn’t get any dessert pictures on Thanksgiving, so here is an approximate idea of what it will look like:

Enjoy!