HOME CINNAMON SWIRL BREAD PUDDING
RECIPE CREATED FOR : Specialty Cocotte
COOK TIME: Over 2 hrs.
SERVING SIZE: 4-6
Cut cinnamon swirl bread into 1-inch cubes and spread onto a baking sheet. Leave out overnight to become dry. Alternately, bake the bread cubes at 325 F for 15 – 20 minutes or until dry. Let cool.
In a large bowl, whisk together the milk, cream, eggs, brown sugar and spices. Gently fold the bread cubes into the milk mixture. Refrigerate 30 – 45 minutes.
Preheat oven to 350 F. Remove the bread mixture from the refrigerator and stir gently. Pour into the Heart Cocotte or 2 qt. Dutch oven. Bake 55 – 65 minutes or until puffed and golden.
Serve the bread pudding with a sprinkle of confectioner’s sugar and a dollop of sweetened whipped cream.
- 1 (16-ounce) loaf cinnamon swirl bread
- 1 3/4 cup whole milk
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cardamom
- Confectioner’s sugar and sweetened whipped cream for serving
- Recipe from Le Creuset Copyright © 2018.
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