Cinnamon Swirl Bread Pudding


Created for the Heart Cocotte


  • Cut cinnamon swirl bread into 1-inch cubes and spread on a baking sheet. Let sit at room temperature overnight to dry. Alternately, bake the bread cubes in a 325-degree oven for about 15 minutes or until dry. Allow to cool.
  • Preheat oven to 350°F. In a large bowl, whisk together whole milk, heavy cream, eggs, brown sugar, cinnamon, nutmeg and cardamom. Gently fold the bread cubes into the milk mixture. Refrigerate for 30-45 minutes.
  • Remove bread mixture from the refrigerator and stir gently. Transfer the mixture to the Heart Cocotte. Bake for 55-65 minutes, or until bread is puffed and golden. Serve warm with a sprinkle of powdered sugar and a dollop of sweetened whipped cream.


  • 1 (16-oz) loaf cinnamon swirl bread
  • 1 ¾ cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • ½ cup light brown sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • tsp cardamom
  • Powdered sugar and sweetened whipped cream for serving

Share this recipe:

Created for: Heart Cocotte
Cooking Time: 75 mins.
Serving Size: 6