Time: 2 hours 30 minutes
Complexity: easily
Servings: 12

Combine two popular desserts—cinnamon rolls and bread pudding—into a casserole everyone will love. No, you won't have to crumble up your favorite buns for this pudding. Instead, you'll use cinnamon-spiked challah slices, baked in a delicious buttercream frosting, for a unique flavor.

Ingredients:

• 2 cups whole milk
• 3/4 cup heavy cream
• 4 large eggs
• 0.5 cup granulated sugar + 1 tbsp for topping
• 1/3 cup nut liqueur (recommended: Di Saronno or Frangelico)
• 1 tsp vanilla extract
• 0.5 tsp coarse salt
• 7 cups cinnamon challah (or regular challah or brioche bread + 2 tsp ground cinnamon), diced (about 300 g)
• 1 cup walnuts, toasted and coarsely chopped
• Additional equipment: 2.6L baking dish.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

brioche bun, cinnamon, eggs, cream, milk, walnuts, vanilla extract, challah, nut liqueur

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Preparation:

Step 1
• Preheat oven to 175°C and place a rack in the center.
Step 2
• In a medium bowl, whisk together the milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt until smooth. Spread the challah and walnuts evenly in a baking dish, pour in the egg mixture, and let soak for at least 15 minutes.
Step 3
• Meanwhile, bring about 8 cups of water to a boil over medium-high heat. Sprinkle the remaining 1 tablespoon of sugar evenly over the bread pudding. Place the bread pudding pan in a larger pan and add hot water until it reaches halfway up.
Step 4
• Bake until the custard is set and the top of the pudding is lightly browned, about 50–60 minutes. Remove from the water bath and let rest for 5–10 minutes before serving. Serve the bread pudding warm or at room temperature.

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