Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 4-6 servings

Ingredients
Ingredients
3/4 pound loaf of cinnamon bread

1 3/4 cups heavy cream

3 eggs

1/4 cup sugar

1/2 cup maple syrup

1 teaspoon vanilla

Pinch of salt

Nonstick spray

RATE THIS RECIPE

Based on 23 ratings

Preparation Method

Day Before:

  1. Cut 3/4 pound loaf of cinnamon bread, into cubes and placed on a baking tray to stale out overnight on the counter.

Next Day:

  1. Whisk cream, eggs, sugar, maple syrup, vanilla and salt together in a large mixing bowl.
  2. Pour diced cinnamon bread into the mixing bowl. Stir thoroughly.
  3. Cover bowl tightly with plastic wrap and place in Sub-Zero refrigerator overnight.

Third Day:

  1. Preheat Wolf oven in CONVECTION ROAST at 385°F .
  2. Spray 4 to 6 shallow ovenproof gratin dishes with nonstick spray.
  3. Pour 1 to 2 cups of bread pudding mixture into dishes. Bake 16-18 minutes, or until golden brown.