How to Bake Crusty Cinnamon Top Bread Pudding

by Rollie Brandt

Buttery sweet brown sugar & Cinnamon bread generously top a smooth tasty eggy vanilla pudding. Delicious served warm topped with whipped cream or frozen whipped topping!


  • 4-6 slices bread
  • 2 Tablespoons Butter
  • ⅓ Cups Brown sugar
  • ½ Teaspoons Cinnamon
  • 3 Eggs slightly beaten
  • ⅓ Cups Granulated sugar
  • 1 Teaspoon Vanilla
  • Dash of salt
  • 2 ½ Cups Milk, scalded
  • Cool Whip Whipped Topping
  • Instructions

    Step 1

    Preheat oven to 350°.... Butter glass 8x8, 9x9 square glass pan OR like I did, four mini glass corning dishes (4 fairly large single servings)

    Step 2

    Lightly toast and generously butter 4-6 slices of bread (I started with 4, then decided to add one more slice. I'd suggest 6 for a single baking dish)

    Step 3

    I know the recipe gives exact amounts but I simply sprinkle on a generous serving of cinnamon on each buttered slice.

    Step 4

    Again, ignoring exact measurements, I spoon a generous layer of brown sugar over the cinnamon!

    Step 5

    Spread a generous layer of brown sugar evenly with back of spoon...

    Step 6

    Cut each toast slice into 4 pieces as shown...

    Step 7

    Layer bottom of buttered baking dishes with your extra sweet toast squares.

    Step 8

    Scald your milk. There is an exact temperature, but I just microwave till HOT, but not boiling.

    Step 9

    Mix your eggs, sugar and vanilla while milk is heating.

    Step 10

    Slowly add scalded milk to your mixture and blend until smooth.

    Step 11

    Slowly pour mixture into baking dishes. Your toast squares will both soak up pudding mix AND float to the top.

    Step 12

    Baking dishes will have to be set into a larger pan which is then filled with hot water to about 1/2" from top of baking dish.

    Step 13

    It was then I decided to prepare one more slice of toast and added a piece to each. (this is the most delicious topping!)

    Step 14

    Add hot water to the outer pan as shown. Be careful carrying to oven! Sometimes I add water once it's on the oven rack.

    Step 15

    Place pans of hot water holding baking dish(s) into preheated 350° oven.

    Step 16

    Bake at 350° for 65-70 minutes. This batch especially rose up! It flattens after baking.

    Step 17

    One way to test if done is if a knife inserted comes out clean.

    Step 18

    Cool on wire rack and serve when set and still a little warm. Even though bread soaks up pudding, the top is still crisp.

    Step 19

    Serve warm with lots of Cool Whip is my favorite way! The cinnamon/brown sugar crusty top is DELICIOUS!