Traditionally, bread pudding was invented to use up odds and ends in the kitchen—the last few slices of yesterday’s loaf or the crusty remnants nobody wants. These days, bread pudding is a dessert phenomenon. Popping up on restaurant menus and featured prominently in cookbooks, both sweet and savoury recipes are incredibly popular, and for good reason! We think of bread pudding as the ultimate comfort food. Both of our favourite bread pudding recipes, featured this week on the blog, come together quickly with delicious results. Check back later for our recipe for a vegetarian-friendly, savoury bread pudding!
Cinnamon Babka Bread Pudding
This recipe, which uses a braided loaf of cinnamon babka, is as beautiful as it is tasty.
Butter for greasing
3 cups of whole milk
3 large eggs
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 tablespoon rum (optional)
About 2 loaves of cinnamon babka, cut into 1-inch slices
Whipped cream for serving
Preheat oven to 350°F. Butter a 3-qt baking pan.
In a large bowl, combine whole milk, eggs, sugar, vanilla extract and rum. Whisk to combine.
Arrange slices of cinnamon babka in baking pan, decoratively stacking them (see photo for reference). If you have leftover bread slices after filling your pan, freeze for later use. Pour custard mixture over the bread, pressing down with a spoon to ensure each slice soaks it up. Allow to sit and soak for 15 minutes.
Transfer to the oven and bake for 45-55 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool in pan for 10 minutes before serving. Serve with whipped cream, if desired.