Cinnamon Bread Pudding

This bread pudding is perfect for breakfast or a late-night pick-me-up. We chose to serve ours with vanilla pudding and fresh berries, but you can customize this recipe by serving this with whatever you’d like from chocolate sauce to nuts and everything in between.

PREP TIME: 15 Minutes
COOK TIME: 45 Minutes
YIELD: 8 Servings


1 Cinnamon Loaf

2 Cups Milk

1 Cup Heavy Cream

2 Teaspoons Vanilla

2/3 Cups Sugar

1 Tablespoon Cinnamon

4 large eggs

Powdered Sugar for Garnish

Method of Preparation

1. In a saucepan, gently heat the milk, sugar, cream, vanilla and cinnamon until the sugar has fully dissolved. Let cool.

2. Dice bread into 2-inch cubes and butter a casserole dish. Add the diced bread to the casserole dish.

3. Whisk the eggs into the cooled milk mixture, then pour mixture over the bread.

4. Place the casserole dish in the Wolf Convection Steam Oven, select Convection Humid, set the temperature for 350F.

5. Bake for about 40 minutes, or until the edges start to brown and the center slightly giggles when you move the dish.

6. Garnish with powdered sugar, serve and enjoy!

Chef Tips:

Although we chose cinnamon loaf as a base to this dish, this recipe is a great way to utilize any type of excess bread.

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