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photo Cinnamon Crunch Bread Pudding with Creme Anglaise Recipe | Say Mmm

Cinnamon Crunch Bread Pudding with Creme Anglaise

A delicious cinnamon and sugar topped bread pudding recipe, topped with a creamy creme anglaise sauce. A great way to use up your stale bread.
6 Servings - 1 hr 5 min -
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Servings:6  | Calories:584 | Total Fat:27g  | Chol:416mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 27g
42 %
Sat Fat 14g
70 %
Total Carb 69g
23 %
Fiber 1g
4 %
Sugars 47g
Cholesterol 416mg
139 %
Sodium 565mg
24 %
Protein 15g
31 %
57% Others combined
18% Bread
12% Egg yolks
11% Brown sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Vanilla bean


1/2 cup (125 mL) whipping (35%) cream or 18% cream
1/2 cup (125 mL) milk
2 Tbsp. (30 mL) granulated sugar
3 egg yolks
1/2 tsp. (2 mL) vanilla or vanilla bean paste
Optional: Splash of bourbon, whiskey or rum
2 cups (500ml) whole milk
3/4 cup (180ml) heavy (whipping) cream
4 large eggs
1/2 cup (100g) granulated sugar
1 tsp. vanilla
1/2 tsp. kosher salt
7 cups (1750ml) stale bread, cut into large-ish chunks (I used some of my left-over Cinnamon Crunch Skillet Bread. Alternately, a cinnamon bread would be great or use any plain bread, challah or brioche as long as it’s slightly stale. Ideally not pre-sliced, so you can cut larger chunks.)
1/2 cup (100g) brown sugar
2 tsp. cinnamon
2 Tbsp. butter, melted

Directions : View recipe directions on
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