An Inspired Cook

If you enjoyed the Cinnamon Streusel Brioch Bread then you will love this bread pudding.  It practically melts in your mouth and is topped with a sweet crunchy streusel that adds texture and sweetness to every bite.  The recipe is almost the same as the Cinnamon Streusel Brioch Bread except the loaf is baked without the streusel and saved for topping the bread pudding.  It is so delicious it could be served as breakfast, brunch or dessert.

Instead of braiding the loaf I divided the dough into four pieces and laid them side by side in the loaf pan.  That way there was more butter and cinnamon sugar distributed throughout the loaf.  You’ll need a loaf of cinnamon brioche bread, eggs, half and half, heavy whipping cream, brown sugar and cinnamon.

This loaf was made 2 days prior.  You don’t want fresh bread to make bread pudding, it should be 2 – 3 days old.  Separate the pieces and cut into cubes.

Whisk the 6 eggs in a large bowl.

In a saucepan combine the half and half, heavy cream, brown sugar and cinnamon.  Stir over medium heat until it begins to simmer and you can see steam coming up from the mixture.

Ladle the hot milk mixture one spoonful at a time into the beaten eggs.  Whisk with each spoonful to temper the eggs.

Prep your baking dish with butter.  Add the bread cubes into a 9″ x 9″ square pan.  I had a few extra bread cubes and placed them into 2 ramekins on the side.  Begin to ladle the egg and milk mixture over the bread cubes.

There should be enough liquid to soak the bread cubes.  Let them sit as you preheat the oven to 350 degrees.

Mix up the streusel ingredients which are the same as the Cinnamon Streusel Brioche Bread.

Sprinkle the streusel over the soaked bread cubes and place in 350 degree oven for 35 – 40 minutes.

Fresh out of the oven  Let it sit for 10 – 15 minutes to set.

Slice and serve warm.




Cinnamon Streusel Bread Pudding

1 loaf Cinnamon Brioche Bread, bake as directed and refrigerate 2 – 3 days.  (save the streusel topping for later)
6 Eggs, whisked
2 cups Half and Half
1 cup Heavy Whipping Cream
1/2 cup Brown Sugar
1 teaspoon Cinnamon

Cinnamon Streusel Topping 

1/4 cup Brown Sugar
1 tablespoon Butter, cold
1 teaspoon Cinnamon
2 tablespoons Pecans, chopped

Combine all the ingredients into a small mixing bowl.  Cut the butter into the mix with a pastry cutter until the butter is no larger than the size of peas.

Make brioche dough per recipe instructions.  Bake the bread with the butter and cinnamon but refrigerate the streusel topping and save for later.  Refrigerate bread for 2 – 3 days.

Cut the loaf into cubes and set aside.  Whisk the eggs in a large bowl.  Combine half and half, heavy whipping cream, brown sugar and cinnamon in a medium saucepan over medium heat.  Stir the mixture until it begins to simmer and release steam.  Ladle one spoonful at a time into the beaten eggs whisking as you go to temper the eggs.

Butter a 9″ x 9″ square baking dish.  Add enough bread cubes to fill the dish.  If there are extra cubes they may be placed in a buttered ramekin dish for single bread pudding servings.  Pour the warm milk and egg mixture over the bread cubes.  Sprinkle the cinnamon streusel topping over the top and bake at 350 degrees for 35 – 45 minutes, testing with a toothpick for doneness.   Let cool in pan for 10 – 15 minutes.

Makes 9 servings