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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The one bread that never fails me is brioche. It’s the perfect bread to make bread pudding or french toast because the dough is made with butter and eggs with a hint of honey for sweetness. I always make a double batch, it must be OCD that I can’t make just one loaf. So on this baking day half of the dough was made into a cinnamon streusel loaf and the other half was saved for the best brioche rolls ever. The dough needs to chill in the refrigerator at least overnight so you can make it up ahead and store in the fridge for up to a week or 10 days. For me it’s a much easier process and works with my timetable. So if you want two loaves of Cinnamon Streusel Brioch then double the sugar/cinnamon mix and streusel. Or if you want some brioche rolls, I’ll leave that up to you.
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An Inspired Cook 