Cinnamon Bread Pudding

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


  • 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


  • 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:

Cinnamon Bread Pudding
Cinnamon Bread Pudding


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