Cinnamon Bread Puddings with Caramel Syrup
Indulge in the cozy, comforting flavors of Cinnamon Bread Puddings with Caramel Syrup, a delightful dessert that combines the warmth of cinnamon and the richness of caramel in every bite. Made with soft brioche or challah cubes soaked in a creamy custard infused with cinnamon and vanilla, these individual puddings are baked to golden perfection. A luxurious homemade caramel syrup, with its buttery, velvety sweetness, is drizzled generously over the top for a show-stopping finish. Perfect for using up day-old bread, this easy-to-follow recipe brings 20 minutes of prep and rewards you with a decadent treat. Serve warm for a dessert experience that feels like a hug in a ramekin. Whether for a dinner party or a cozy night in, these mini bread puddings are guaranteed to impress.
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Recipe Information
Ingredients
- 6 cups Day-old bread (preferably brioche or challah), cubed
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 Large eggs
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter, melted
- 1 cup Granulated sugar (for caramel syrup)
- 4 tablespoons Unsalted butter (for caramel syrup)
- 0.5 cup Heavy cream (for caramel syrup)
- 0.25 teaspoon Salt (for caramel syrup)
Instructions
Preheat your oven to 350°F (175°C). Grease six 8-ounce ramekins or a large baking dish with butter.
Place the cubed bread in a large mixing bowl.
In a separate bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until fully combined.
Pour the egg mixture over the cubed bread, tossing gently to coat all pieces evenly. Let the mixture sit for 10-15 minutes to allow the bread to absorb the liquid.
Distribute the soaked bread mixture evenly into the prepared ramekins or baking dish. Drizzle the melted butter over the top.
Place the ramekins or baking dish on a larger baking sheet for easier handling and bake in the preheated oven for 40-45 minutes, or until the tops are golden and the custard is set. Remove from the oven and let cool slightly.
While the bread puddings are baking, make the caramel syrup. In a medium saucepan, heat the granulated sugar over medium heat, stirring occasionally, until it melts and turns a deep amber color.
Once the sugar is fully melted, carefully whisk in the butter until melted and combined. Slowly add the heavy cream while whisking continuously (the mixture will bubble up).
Remove the caramel from the heat and stir in the salt. Allow the caramel to cool slightly before serving.
To serve, drizzle the warm caramel syrup generously over the cinnamon bread puddings. Enjoy!
Nutrition Facts
Calories |
6790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.0 g | 385% | |
| Saturated Fat | 170.1 g | 850% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1724 mg | 575% | |
| Sodium | 6544 mg | 285% | |
| Total Carbohydrate | 899.0 g | 327% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 508.4 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 10.3 mcg | 51% | |
| Calcium | 1361 mg | 105% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 2344 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
