This Cinnamon-Streusel Bread Pudding will steal the scene at your next brunch
Amy Rosen | CBC Life | Posted: April 11, 2024 7:16 PM | Last Updated: April 11
Amy Rosen adds a crispy topping to an old fave in this simple, satisfying recipe
A much-loved dessert and brunch staple, bread pudding couldn't be easier to make — and it's economical too. This one is super moist, with a generous amount of cinnamon, and it benefits from the extra texture and flavour of a crunchy streusel topping.
Unlike most recipes, you start it in a cold oven so the pudding bakes gently before turning golden brown. And you can up the ante by serving it with ice cream!
Ingredients
Bread Pudding:
- ½ loaf (about 170 g or 3 to 4 cups) stale baguette, cubed or torn into small pieces by hand or with a couple of pulses in a food processor
- 2 cups milk
- ¼ cup (57 g) unsalted butter, melted
- 1 cup (198 g) sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 large eggs, beaten
Topping:
- ¼ cup (36 g) flour
- 2 tbsp (25 g) brown sugar
- 1 tsp cinnamon
- Pinch of kosher salt
- 2 tbsp (29 g) unsalted butter, slightly chilled and cut into small cubes
- ¼ cup (29 g) chopped pecans
- Icing sugar, for garnish
Preparation
Grease an 8-by-8-inch baking dish with butter or baking spray.
In a large bowl, combine bread, milk, butter, sugar, cinnamon, vanilla and eggs. It will be runny, but don’t worry — it will firm up.
Pour batter into the prepared baking dish.
In a medium bowl, combine flour, brown sugar, cinnamon and salt. Using your fingers, incorporate the butter until the mixture is uniform with a crumbly texture. Add pecans and give it a toss.
Sprinkle the streusel evenly on top of the pudding. Place the dish on the middle rack in a cold oven, then set it to 350 F and bake until the top of the pudding is browned and the kitchen smells like heaven, about 1 hour.
Let the bread pudding cool slightly, then dust with icing sugar. Cut it into large squares and serve with a scoop of ice cream if desired.
Serves 6 to 8