Cinnamon-Spice Bread Pudding

Dry bread cubes absorb an egg-and-almond-milk custard scented with cinnamon and five-spice. A water bath moderates heat around the 9-inch pan, helping the center set before the edges become dry.

Details

Yield: 12 squares
Prep: 15 minutes
Soak: 20 minutes
Bake: 50–60 minutes
Equipment: 9-inch square baking dish, roasting pan, kettle, bowl, whisk, thermometer

Ingredients

7 slices firm sandwich bread, about 10 ounces, cubed
6 large eggs
1 1/2 cups unsweetened almond milk
1/2 cup packed light brown sugar
2 teaspoons cinnamon
1/2 teaspoon Chinese five-spice powder
1 teaspoon vanilla
1/4 teaspoon salt
Cooking spray

Method

Heat oven to 350°F. Coat the baking dish and add bread cubes.
Whisk eggs, milk, sugar, cinnamon, five-spice, vanilla, and salt until no white strands remain.
Pour over bread, fold gently, and soak 20 minutes, pressing exposed cubes halfway through.
Place dish in roasting pan. Add enough hot water to reach halfway up its sides. Bake 50–60 minutes, until the center is set and reaches 160°F.
Remove the inner dish carefully from the water. Rest 15 minutes and cut three rows by four.

Technique and troubleshooting

Slightly dry bread absorbs custard while retaining shape. Fresh soft bread may become pasty; cube and air-dry it for 1–2 hours. Six eggs make a rich custard, so temperature—not browning—is the authoritative endpoint. Keep water out of the pudding when moving the pans.

Five-spice is potent and is measured at one-half teaspoon. More can overwhelm cinnamon. If dry cubes remain after soaking, spoon nearby custard over them rather than adding milk. If the center sloshes, continue baking in 5-minute increments.

Serving and substitutions

Serve warm with sliced apples or plain yogurt. Dairy milk or oat milk can replace almond milk in equal volume. Raisins may be folded in, but are not part of this formula. Plain cinnamon bread can replace sandwich bread; reduce added cinnamon to 1 teaspoon.

Storage

Refrigerate within 2 hours for up to 4 days. Reheat portions to 165°F. Freeze cooled squares for up to 2 months and thaw overnight in the refrigerator. Discard egg custard held at room temperature over 2 hours, or 1 hour above 90°F. The legacy contribution credit should not be reused without permission.

Water-bath handling

Place the roasting pan on the oven rack before pouring in hot water if carrying both pans would be unstable. Use water below a full boil and stop halfway up the inner dish; a higher level can splash into the custard. After baking, remove the inner dish with dry oven mitts and leave the hot water pan in place until it cools.

For even portions, mark thirds along one edge and quarters along the other after resting. A thin metal spatula lifts the soft squares without tearing the soaked bread.

Cinnamon-Spice Bread Pudding