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Cinnamon crunch bread pudding recipe

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Cinnamon crunch bread pudding recipe
Ingredients
  • 4 tablespoons unsalted butter, softened, plus extra for baking dish
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon 1/2 teaspoon salt 4 (1-inch) thick slices day-old brioche bread
  • 5 eggs 1/2 cup heavy cream
  • 1/4 cup plain yogurt 1/4 cup orange juice Pinch salt
  • 1 teaspoon vanilla flavoring
  • 1 cup grapes, halved
  • Powdered sugar, for garnish
  • 1/4 cup walnut syrup
  • Special equipment: an 8 by 8 by 2-inch baking dish
Directions

Preheat oven to 400 levels F.

Butter baking dish and hang aside. In a tiny bowl, combine butter, 1/4 cup sugar, cinnamon and salt. Generously butter each side of brioche bread with butter mixture. Toast on the baking sheet within the oven five to ten minutes, or until bread turns golden brown. Cut toast on the diagonal into triangles and arrange within the prepared baking dish. Inside a medium bowl, whisk together eggs, heavy cream, yogurt, orange juice, salt, remaining sugar, and vanilla. Stir in grapes and pour over bread slices in baking dish. Let rest ten minutes for bread to soak up a few of the egg mixture, lightly pressing lower a couple of occasions to assist absorb. Bake 25 to half an hour until crust is golden and crispy in parts and custard is placed. Remove in the oven, dust with powdered sugar. drizzle with walnut syrup and serve.

Recipe thanks to Sunny Anderson, 2009

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