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Cinnamon Bread Pudding

 Cinnamon Bread Pudding
From Amsterdam, New York, Emma Magielda shares this dessert that's different and delicious. "I've used this recipe for more than 10 years," she says.
6-8 ServingsPrep/Total Time: 30 min.


  • 12 slices cinnamon bread, crusts removed
  • 3 ounces semisweet chocolate, chopped
  • 2 cups half-and-half cream
  • 1 cup milk
  • 4 eggs
  • 3/4 cup sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract


  • Cut bread in half diagonally. Arrange half of the slices in a single
  • layer, overlapping if necessary, in an ungreased shallow 2-qt.
  • microwave-safe dish. Drizzle with half of the chocolate; top with
  • remaining bread.
  • In a 1-qt. microwave-safe bowl, combine the cream and milk;
  • microwave, uncovered, on high for 2-4 minutes or until hot but not
  • boiling.
  • In a small bowl, beat eggs; add sugar. Add a small amount of cream
  • mixture; mix well. Return all to the larger bowl; stir in vanilla.
  • Pour over bread; drizzle with the remaining chocolate.
  • Cover and microwave at 50% power for 9-11 minutes or until a knife
  • inserted near the center comes out clean, rotating a half-turn one
  • (mixture will be puff up during cooking). Uncover and let stand for
  • 5 minutes. Serve warm or cold. Refrigerate leftovers. Yield: 6-8

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Cinnamon Bread Pudding (continued)

Directions (continued)

  • servings.