Enjoyed for breakfast, brunch, or as a special dessert, this Restaurant-Style Cinnamon Bread Pudding with Blueberries is easy and delicious!
Crazy how this bread pudding stirs nostalgia in me even though I never ate it as a kid. It’s just that kind of recipe…pretty magical when you think about it.
This almost effortless, luxurious nibble is a lovely accompaniment to our morning coffee and afternoon tea.
A basic bread pudding recipe calls for cubed bread, eggs, butter, sugar and cream, and it would never say no to a handful of raisins or berries and a sprinkling of cinnamon or nutmeg.
I’ve made homestyle bread pudding a few times for the blog, but this is my first go at restaurant-style.
The difference?
Presentation.
While homestyle bread pudding is often prepared in an 11×7 baking dish, and cast iron makes for a lovely cooking vessel, restaurant-style bread pudding bakes up in a loaf pan making it easier to slice and serve.
INGREDIENTS FOR THIS RESTAURANT-STYLE BREAD PUDDING:
-
- Half & Half
- Vanilla extract
- Eggs
- Sugar
- Cinnamon
- Butter
- Brioche (or Challah bread)
- Dried blueberries
Hoping this cinnamon bread pudding adds a little magic to your weekend!
Buon Appetito!
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Restaurant-Style Cinnamon Bread Pudding with Blueberries
Description
Enjoyed for breakfast, brunch, or as a special dessert, this Restaurant-Style Cinnamon Bread Pudding with Blueberries is easy and delicious!
Ingredients
2 cups half & half
1 tsp. vanilla extract
3 eggs
1/4 cup sugar, plus more for sprinkling
1 tsp. cinnamon
1 Tbsp. butter
1/2 loaf brioche or challah cut into 2-inch cubes
1/2 cup dried blueberries
Instructions
In a mixing bowl, or 4 cup glass measuring cup, combine first 5 ingredients.
Prepare a 6 cup loaf pan with 1 Tbsp. of butter.
Fill pan with cubed bread.
Pour egg mixture over bread.
Sprinkle sugar and dried berries over top.
Bake for 40 – 50 minutes, or until custard is set but still a little wobbly and edges are golden brown.
Serve warm or at room temperature.
Hi Annie, I have lots of leftover Brioche Hamburg Buns to use up and think this recipe is the perfect way to use them. Can you estimate how many cups of cubed bread you use in your recipe?
{Roughly} 6 cups of cubed bread. Enough to fill a 6 cup loaf pan.
Augh… you had me at Brioche and 1/2 n 1/2! What a delightful way to brunch and the restaurant style pan is so smart. And just look at how simple this is to pull together!
I agree….Brioche and 1/2 n 1/2….Done! Thanks, my friend!
This is my kind of comfort food Annie! Breakfast, brunch or dessert, I’m in!
Always in for bread pudding! 😉
We’ll be staying home this weekend and brunching it up! This bread pudding would be the perfect addition to our breakfast spread!
Ahhh, hope it was a relaxing weekend for you! Thanks, Leanne!
I really like that you made this in a loaf pan! The presentation is beautiful, Annie. Definitely restaurant-worthy! I would love to wake up to a big slice of it with a cup of coffee 🙂
Wish I could send you some! Thanks, friend!
This looks absolutely incredible – I would love to wake up to this, or end the day on this delicious sweet note. What a beautiful recipe, Annie!
Thank you, Alexandra! And it smells soooo good!
Not only does this bread pudding sound amazing, it’s absolutely beautiful, Annie! Perfect for holiday breakfasts and Sunday brunch!
You betcha! Thank you, my friend!
I’ve never made bread pudding and that needs to change. This looks SO GOOD! I love that you made it in a loaf pan; it really is so much prettier!
It really is…and easier to serve! Thanks, Kelsie!
Comfort food indeed! I could legit have this for breakfast, brunch or dessert…whatever way I can get it! Looks so good, Annie! And who doesn’t love cinnamon + blueberries??! Can’t wait to give this one a go at our next brunch 🙂 Pinned! Happy weekend ahead! XOXO
Perfect any time of day!! 🙂 Thanks, friend! XO
I think bread pudding is the original comfort food! Your blueberry version looks fabulous and perfect with the warming cinnamon, too.
I have to agree! This beauty of a pudding has been comforting forever! Thanks, Jennifer!