Description
This Cinnamon Toast Crunch Bread Pudding is a comforting and nostalgic dessert that combines the rich flavor of cinnamon-infused custard with the sweetness of Cinnamon Toast Crunch creamer and crunchy cereal topping. Perfectly baked until golden and served warm with a luscious buttermilk glaze, it’s an irresistible treat for any occasion.
Ingredients
Bread Pudding
- 24 ounces Cinnamon Toast Crunch coffee creamer
- 16 ounces Challah bread, cubed
- 5 large eggs
- 1 teaspoon ground cinnamon
Buttermilk Glaze
- ½ cup sugar
- ¼ teaspoon baking soda
- ¼ cup buttermilk
- ¼ cup unsalted butter
- 1½ teaspoons corn syrup
- ½ teaspoon vanilla extract
Optional Topping
- Cinnamon Toast Crunch cereal, crushed, for garnish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and spray a 9×13 inch or 7×11 inch baking dish with non-stick cooking spray to ensure the bread pudding does not stick during baking.
- Mix Custard: In a large mixing bowl, whisk together the Cinnamon Toast Crunch coffee creamer, eggs, and ground cinnamon until fully combined and smooth to create the custard base for the pudding.
- Combine Bread and Custard: Add the cubed Challah bread into the custard mixture and gently stir to make sure all the bread pieces are thoroughly coated and soaked with the custard.
- Assemble Bread Pudding: Transfer the soaked bread mixture evenly into the prepared baking dish, spreading it out for even cooking.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 55 to 60 minutes. This allows the custard to set and bread to cook through.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes to brown the top and finish the baking process with a crispier surface.
- Prepare Buttermilk Glaze: While the bread pudding is baking, combine the sugar, baking soda, buttermilk, butter, and corn syrup in a small saucepan. Bring to a boil over medium heat while stirring frequently, then cook for 5 minutes until slightly thickened.
- Add Vanilla to Glaze: Remove the saucepan from heat and stir in the vanilla extract until fully incorporated into the glaze.
- Glaze the Bread Pudding: Once the bread pudding has finished baking, remove it from the oven and immediately pour the warm buttermilk glaze evenly over the top to soak in.
- Add Optional Topping and Serve: Sprinkle crushed Cinnamon Toast Crunch cereal over the glazed bread pudding as a crunchy garnish if desired, and serve warm for the best flavor and texture.
Notes
- For a richer custard, consider using whole milk creamer or adding a splash of heavy cream.
- Challah bread is recommended for its soft texture, but brioche or white bread can be used as alternatives.
- Covering the pudding during initial baking prevents the custard from drying out.
- The optional cereal topping adds texture but can be omitted for a simpler presentation.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
