i’m not one for following recipes to the t but neither am i claiming to be a masterchef, so before i go any further all recipe credit goes to an edible mosaic for this delicious bread pudding that i whipped up for brunch the other day. not often, but every now and then i crave a lazy weekend at home that doesn’t involve going out for brunch… plus baking has always been therapeutic to me (not to mention saving a few $’s).
i received a bag of pure alba cinnamon at the launch of bibelot the other night, had some leftover white bread lying around the house, and have been craving for cinnamon scrolls lately thanks to kwak scrolls – so this looked like a perfect way to satisfy all of the above.
- prep time: 10 mins
- cook time: 30 mins
- serving sizes: 6-8
- ½ cup light brown sugar, lightly packed
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 1 tablespoon ground cinnamon
- 5 large eggs
- 2 cups whole milk
- 4 tablespoons light brown sugar, lightly packed
- 1 tablespoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 cups cubed stale french bread
- ½ cup icing sugar
- 4 tablespoons whole milk
- ½ teaspoon pure vanilla extract
the original recipe didn’t call for it, but i also added a handful of walnuts on top just before putting in the oven to give it some extra crunch and nuttiness.
- grease a 1.5-liter casserole dish with butter or coconut oil
- for the cinnamon swirl syrup, add all ingredients to a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. once boiling, cook 30 seconds, stirring constantly, and then remove from heat. cool to room temperature
- for the bread pudding, whisk together the eggs, milk, brown sugar, vanilla extract, cinnamon, and salt in a large bowl
- add half of the bread cubes to the prepared casserole dish and drizzle on half of the cooled cinnamon swirl syrup. add the remaining half of the bread on top and drizzle on the remaining half of the syrup. pour in the egg mixture, gently pressing down on the top of the bread with a spoon to make sure all of the bread pieces are soaked
- cover the dish with plastic wrap and refrigerate 12 hours or overnight
- the next day, preheat the oven to 180C and let the pudding sit at room temperature while the oven preheats
- once the oven is up to temperature, bake the pudding until the custard is set and light golden on top, about 25 to 30 minutes
- whisk together all ingredients for the icing and drizzle on the pudding while it’s still hot
- serve warm
and this was the final outcome… delish! (recipe courtesy of anediblemosaic.com and pinterest)
i recommend serving with some mascarpone or double cream… and don’t forget a freshly brewed pot of coffee as well – perfect for a lazy weekend at home!
p.s. these are kwak scrolls – see what i mean? absolutely delicious!
inlovewithbrunch 