Cinnamon Roll Bread Pudding

Name: Cinnamon Roll Bread Pudding
Ingredients: 2 cups whole milk; 3/4 cup heavy cream; 4 large eggs; 1/2 cup granulated sugar plus 1 tablespoon for garnish; 1/3 cup nut-flavored liqueur (recommended: Di Saronno or Frangelico); 1 teaspoon vanilla extract; 1/2 teaspoon kosher salt; 7 cups large dice cinnamon challah (or plain challah or brioche plus 2 teaspoons ground cinnamon) (about 10 ounces challah); 1 cup walnuts, toasted and coarsely chopped

9 ingredients

9 steps

Ingredients

2 cups whole milk
3/4 cup heavy cream
4 large eggs
1/2 cup granulated sugar plus 1 tablespoon for garnish
1/3 cup nut-flavored liqueur (recommended: Di Saronno or Frangelico)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
7 cups large dice cinnamon challah (or plain challah or brioche plus 2 teaspoons ground cinnamon) (about 10 ounces challah)
1 cup walnuts, toasted and coarsely chopped

Directions

1

Heat the oven to 350 degrees F and arrange a rack in middle.
2

Whisk together milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt in a medium bowl until egg is broken up and mixture is smooth.
3

Evenly distribute bread and walnuts in a 2 quart baking dish, pour custard mixture over bread, and allow to soak for at least 15 minutes.
4

Meanwhile, bring about 8 cups water to a simmer over medium-high heat.
5

Evenly distribute remaining 1 tablespoon sugar over bread pudding.
6

Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish.
7

Bake until custard is set and top is lightly browned, about 50 to 60 minutes.
8

Remove from water bath and let sit 5 to 10 minutes before serving.
9

Serve warm, at room temperature.