Bread pudding is an easy and fast dessert and a great way to use up stale sweet bread such as challah, brioche, or even cinnamon rolls. Glaze is optional but adds a satisfying touch. You can vary this recipe with add-ins such as chocolate chips, chopped apples, dried fruit, berries, nutmeg, etc.
This photo features bread pudding made with several day old cinnamon rolls and a simple orange glaze.
- about 4 to 6 cups of sweet bread cubes, depending on what you have
- 2 eggs
- 1 teaspoon cinnamon
- 1/3 cup cane sugar or brown sugar
- Large pinch sea salt
- 1 1/2 -2 cups half and half, depending on the volume of bread cubes
- 1 teaspoon vanilla extract
- Grease a casserole dish or 8-9 inch baking pan with cooking spray and fill with the cubed bread.
- Whisk the eggs in a bowl. Whisk in the sugar, cinnamon, and sea salt. Whisk in the half and half. Pour this mixture over the bread cubes and toss to coat cubes completely. Let the pan sit for about 30 minutes.
- Heat oven to 350°F. Bake for 30 to 45 minutes, or until set and edges are browned. Serve warm or at room temperature drizzled with glaze if desired.
1/2 cup confectioner’s sugar
finely grated fresh orange rind
2 teaspoons milk or half and half, or more as needed
Whisk together until smooth. Drizzle over bread pudding.