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Cinnamon Toast Pudding

There’s one big problem with breakfast—it’s too early in the morning. Until the coffee kicks in, cereal or toast is about all that’s doable. But this dish changes that since all the work is done the night before.

Cinnamon Toast Pudding

French toast bread pudding with homemade glaze is the perfect recipe to serve for breakfast, brunch, or a tasty dessert
Prep Time25 mins
Cook Time1 hr 5 mins
Cooling30 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: bread pudding, instant pot
Servings: 8
Calories: 555kcal

Ingredients

THE PUDDING, SPREAD

  • Softened unsalted butter
  • 10 Slices Texas toast-style bread

COMBINE

  • ½ cup Granulated sugar 
  • 1 tsp. Ground cinnamon

BOIL

  • 1 cup Brown sugar
  • 6 tbsp. Heavy cream
  • 12 Half-moon slices fresh pineapple, ½-inch thick

WHISK

  • 1 cup Whole milk 
  • ¾ cup Heavy cream 
  • 4 Eggs  
  • cup Granulated sugar
  • 1 tsp. Vanilla extract 
  • Pinch of salt

THE TOPPING, WHIP

  • 1 cup Heavy cream 
  • ¼ cup Pure maple syrup 
  • Chopped toasted pecans

Instructions

  • Preheat broiler to high with rack 6–8 inches from the element.
  • For the pudding, spread butter on both sides of each bread slice.
  • Combine 1⁄2 cup granulated sugar and cinnamon; sprinkle on both sides of bread and arrange on a baking sheet. Broil bread until browned, about 2–3 minutes per side, watching carefully. Transfer toast to a rack to cool.
  • Boil brown sugar and 6 Tbsp. cream for the caramel in a skillet over medium-high heat. Add pineapple, spoon caramel over the fruit, and simmer 2–3 minutes. Arrange pineapple in an ungreased 7×11-inch baking dish and drizzle with half the caramel.
  • Whisk together milk, 3⁄4 cup cream, eggs, 1⁄3 cup granulated sugar, vanilla, and salt in a pitcher for the custard.
  • Tear each toast slice in half and arrange in a single layer over pineapple, fitting as tightly as possible. Drizzle remaining caramel and half the custard over toast. Repeat layering with remaining toast and remaining custard, then lightly press bread down to saturate. Cover pudding with plastic wrap and chill overnight.
  • Preheat oven to 325°.
  • Bake pudding until puffed and a knife inserted in the center comes out clean, about 1 hour. Let pudding cool 5 minutes, then loosen edges with a knife and invert onto a platter.
  • For the topping, whip together 1 cup cream and maple syrup. Dollop each serving with whipped cream and garnish with pecans.

Notes

Per serving, Calories: 555

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories555
  • % Daily Value *
  • Total Fat 27g 42%
    • Saturated Fat 16g 80%
  • Cholesterol 183mg 61%
  • Sodium 369mg 16%
  • Total Carbohydrate 75g 25%
    • Dietary Fiber 1g 4%
  • Protein 8g 16%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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