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.
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Ever have that feeling that you’re craving something but you just don’t know what that something is! That happens to me all the time, wanting something salty . . . or something sweet. . . or something comforting but nothing particular in mind. Sometimes you have no further to look that in the freezer. That’s where I found the blueberries that I had packaged up last summer when they were abundant and so good. What was I saving them for? I could think of nothing specific so I pulled out a small package and decided they would be perfect for a batch of scones. I topped them with a cinnamon streusel that gave them a little bit of crunchy sweetness.
An Inspired Cook 