Cinnamon Bread Pudding

Cinnamon Bread Pudding

Happy New Year!!!  I am a little sad to see 2012 go- I can firmly say that 2012 was quite the year.  I passed all my CPA exams, picked up yoga, went to Spain, had an incredible summer in Southern California, finally visited two of my best friends in Chicago, moved to Austin, went to Hawaii with my family, finally bought a bike, played intramural sports, and sealed it off with a cozy holiday at home and a fun New Year’s Eve.  This year I got to spend time with people I care about and also met a lot of great people.  I can’t wait to see what 2013 brings.

For Christmas at my Aunt’s, my family was in charge of dessert and I couldn’t think of a better time to make bread pudding.  I always want to make it, but making bread pudding for only my roommate and I is just plain dangerous.  It wasn’t until I was making this at my aunt’s that I thought, “Maybe this isn’t a good idea”.  It just hit me that I was trying something new for thirty-two people.  Thirty-two!!!  Yep, got very nervous.

Luckily, I was not forever forbidden from the kitchen and I got good feedback from my family. It even got good reviews from my uncle, who is a bread-pudding lover!  I never realized how easy bread pudding is to make and it will definitely be made again.

Cinnamon Bread Pudding 
Used a 9x13x2 pan, made about 18 servings (we cut smaller for the big party) 

  • 1 loaf French bread
  • 1 cup walnuts, chopped
  • 2 T. butter
  • 3 c. milk (I used 2%)
  • 6 eggs
  • ¾ c. white sugar
  • 1/3 c. brown sugar
  • 2 tsp cinnamon (I think I will add more next time)
  • 2 tsp vanilla extract

Note:  On a ‘custard-y’ level, this recipe is about a medium.  I don’t like when mine is too soggy, so this was perfect.  But if you like it on the custardy side, add another egg and ½ cup of milk.

Cut the bread into chunks the night before to “stale” the bread.  You can cover it with a cheese cloth if you have one, but since I don’t, I just left the cover half way over the bowl.  Supposedly, by staling the bread, the water is evaporated and it will absorb the liquid better.  (I have also heard that you can use fresh bread and it will be just fine.)

Cinnamon Bread Pudding
the best bread/bagel knife ever!!

When you are ready to make it, lay the bread in a 9x 13 pan and sprinkle the walnuts on top

Cinnamon Bread Pudding


Cinnamon Bread Pudding
 Melt the butter and drizzle on top

Mix the eggs, milk, sugar, cinnamon and vanilla together

Pour the mixture over the bread and carefully mix the bread around so all the pieces are coated.

Cinnamon Bread Pudding
Cinnamon Bread Pudding
Stir it, so everything is coated
Cinnamon Bread Pudding
Bake in the oven at 350 degrees for 45 minutes.
Cinnamon Bread Pudding

It was quite a day of pigging out and I topped it off with a big chunk of this bread pudding.  But hey, it’s the holidays, right?  With a huge party of thirty two guests, my grandma, aunts, uncles and cousins all contributed to make a great meal… take a look!

Monster shrimp and scallops
Traditional Stir Fry
Traditional Fresh Crab… and by ‘fresh’ I mean: I just saw them alive in the sink
Uncle’s Potatoes and Auntie’s noodle salad!
Always concluded with the annual Secret Santa exchange!
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