Cinnamon Crunch Bread Pudding with Crème Anglaise

A Busy Mom's Sweet Escape: Cinnamon Crunch Bread Pudding

Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and endless to-do lists, finding time for myself feels like a luxury. But even amidst the chaos, I need moments of quiet enjoyment, moments that remind me that life is more than just schedules and responsibilities. That’s where this Cinnamon Crunch Bread Pudding comes in. It’s not just a dessert; it's a small act of self-care, a delicious reward for navigating the daily grind.

The aroma alone is enough to transport me. The warm cinnamon, the rich buttery scent – it’s an instant mood booster. And the taste? Oh, the taste! Each bite is a symphony of textures and flavors: the soft, custardy bread soaking up the creamy anglaise, the delightful crunch of the cinnamon topping. It’s pure comfort food, the kind that melts away stress and leaves you feeling warm and content. It’s a perfect end to a long day, a little indulgence that doesn’t require hours in the kitchen.

Making this bread pudding isn’t complicated. I usually prepare the crème anglaise ahead of time, which is a smart move because it tastes even better after chilling. The bread pudding itself comes together quickly, and the baking time allows me to steal a few minutes of peace. Maybe I’ll read a chapter of my book, or simply sit quietly with a cup of tea, letting the sweet aroma fill my kitchen.

The best part is, this recipe is adaptable. I often use leftover bread, turning stale slices into something truly special. The cinnamon crunch topping is optional, but I highly recommend it; it adds a fantastic textural contrast. And if I want to make it even more decadent, a splash of bourbon or rum in the anglaise adds a grown-up touch. The possibilities are endless.

More than just a dessert: This Cinnamon Crunch Bread Pudding is a reminder to take time for the small joys, the quiet moments of peace amidst the chaos of daily life. It’s a testament to the power of simple pleasures, and the delicious reward of a little self-care.

This bread pudding isn’t just for special occasions; it’s for those ordinary Tuesday nights when you just need a little something sweet to brighten your mood. It’s for those moments when you need a reminder that even in the midst of the whirlwind, there is still time for joy, for warmth, and for a truly delicious treat.

So, next time you find yourself feeling overwhelmed, try this recipe. It might just be the perfect escape you need.

Ingredients I use:

• Stale bread: Any kind of bread works, but I love using cinnamon swirl bread or challah for extra flavor.
• Cream and milk: The richer the better! Heavy cream creates the creamiest pudding.
• Eggs: For binding and richness.
• Sugar: Granulated sugar for sweetness, brown sugar for the topping.
• Cinnamon: The star of the show!
• Vanilla extract: A touch of elegance.
• Optional additions: A splash of bourbon or rum in the anglaise adds a delightful twist.

This recipe truly is a small act of rebellion against the relentless demands of life. It’s a moment of indulgence, a brief respite from the chaos, and a chance to savor the sweetness of a simple yet deeply satisfying dessert.

Step-by-step

• Sauce: In small saucepan over medium heat, add the cream, milk and 1 Tbsp. of the sugar. Heat until bubbles form around edge of the pan.
• Meanwhile, in a separate bowl, whisk the egg yolks with the remaining 1 Tbsp. of sugar. When cream mixture is ready, whisk a small amount into the egg mixture, then add more, a bit at a time, until you have added about 1/2 a cup or so. Stir the tempered egg mixture back into pan with the rest of the cream and cook, stirring constantly, until thick enough to coat spoon, about 2 to 3 minutes. It shouldn't boil. (Test by dipping a spoon into mixture. It should coat the spoon and you should be able to run your finger through it and it will leave a clear line).
• Pour sauce through a fine-mesh strainer and into a bowl. Stir in vanilla and alcohol (if using). Place plastic wrap directly onto the surface of the sauce and refrigerate until cold, at least 1 hour. Sauce will thicken slightly as it cools. (You can make ahead. Will keep covered in the refrigerator for up to 3 days).
• Heat the oven to 350° F with rack in the centre of the oven. Prepare a single 2-quart baking pan or several smaller pans or ramekins.
• In a medium bowl or large glass measuring cup, whisk together the milk, cream, eggs, 1/2 cup of sugar, vanilla, and salt until the mixture is smooth.
• Spread your bread chunks out evenly and in a mostly single layer in your baking dish or dishes. Pour custard mixture over bread but don't cover bread completely. Pour only enough in to come up about 3/4 of the way so that the top of the bread is exposed. Allow to sit 15 minutes, adding more of the custard mixture as the bread soaks it up, again, no higher than 3/4 of the way up.
• Meanwhile, prepare the cinnamon crunch mixture (if not using cinnamon crunch bread) by combining the brown sugar and cinnamon and pouring in the melted butter. Stir to combine.
• Evenly distribute the cinnamon crunch mixture over the top of the bread pudding (you may not need it all, depending on the size of your dishes). Set the filled baking dish (or dishes) into a larger roasting pan and add enough very hot water to the pan to reach halfway up the sides of the baking dish.
• Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from water bath and let sit 5 to 10 minutes before serving. Serve warm and pour prepared crème anglaise (cold or at room temperature) over the puddings.