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Hi everyone! Easter is right around the corner and I have another of my favorite easy easter desserts for you. It’s a bread pudding using left over cinnamon swirl bread from last weeks recipe. You can also use pound cake.
This easy easter dessert is very easy and quick. Just tear up or cut up the leftover bread. (can even be stale) Set that aside. And make the custard for the bread pudding.
Let’s Break It Down
What Type Of Bread Do I Use?
The great thing about bread pudding is you can use any leftover bread. I used cinnamon brioche but you can use any of the following.
- Leftover easter cupcakes. Hold the icing.
- coconut cake
- carrot cake with a nice cream cheese frosting drizzle on top of the pudding when its done
- Leftover carrot cake cupcakes, again, hold the icing
- lemon cake
- Easter lemon cupcakes with a nice white chocolate drizzle on top
- Hummingbird cake.
- Any kind of bread or cake.
Ramekins for Easter Bread Pudding Desserts
For this dessert idea, I decided to do the bread pudding in individual ramekins, rather than one big casserole dish. You can always make one big casserole dish size just as easily. This was just my decision.
If you are using ramekins for this easter dessert idea just keep in mind that the size that you use will determine how many you get. I used a couple of different sizes just because I didn’t have many 4 oz ramekins but that’s the size that I would recommend. You can pick some up here .
Whichever you decide, just make sure that you grease the dishes really well with butter or cooking spray to make sure nothing sticks. Set this aside.
How To Arrange The Bread Pieces And Candy
To make this Easter themed I scattered in some chocolate Easter eggs. This is completely unnecessary. You could just put the bread in if you wanted. Pick them up here if you’re interested.
Other add ons you could put in here include but are not limited to:
- Candied Walnuts
- Candied Pecans
- Sugar cookie pieces, easter egg sugar cookies, carrot cake cookie pieces, or any leftover easter cookies
Easter Candy
Different versions
- strawberry shortcake – white bread with strawberry custard and whipped cream
- key lime pie – pound cake with key lime pie custard and tipped with whipped cream
- Peanut Butter – yellow cake pieces, peanut butter custard, and chocolate chip
I did this in 2 layers. Scatter the bread, add a few chocolate eggs and repeat. This way,chocolate eggs can be scattered throughout.
How And Why To Scald The Milk For The Bread Pudding
This dessert recipe involves scalding the milk. Scalding is just a fancy word for heating your milk to just below boiling.
The reason that we do this is so that when we pour it in with the egg and sugar mixture it melts the sugar and cooks the eggs so that the mixture becomes a little thicker.
It is a custard after all. When you see little bubbles emerging on the sides of the pot, you are there. Shut it off.
Easy Ways To Serve These Easter Desserts
You can serve this easter dessert in so many different ways but my favorite way is to serve it with whipped cream on top and a side of iced cream.
You could also use drizzled melted chocolate like white chocolate or peanut butter.
Still hungry? Check out these carrot cake cookies and stay tuned for my easter dirt cake.
And that’s it! Leave me a comment for any questions that you might have and also let me know your favorite Easter treat. Follow me on Facebook , Instagram , pinterest , twitter and snapcha t to see what I’m up to next. Remember, don’t be afraid to “bake” a mess. And I’ll see you all next time. Happy Easter!
Easter Bread Pudding
Cinnamon swirl bread chunks soaked in a light and fluffy egg custard with bright and colorful "Robin's Egg" Whoppers scattered throughout.
Ingredients
- 1/2 of a loaf of leftover Cinnamon Swirl Brioche Bread
- 4 Eggs
- 1 Cup of heavy cream
- 1 1/2 Cup of Granulated Sugar
- 1 Tsp of Vanilla Extract
- 1 Bag of "Robin's Egg" Whoppers
- 1 Cup of milk
Instructions
- Liberally grease 8 (4 oz) ramekins with cooking spay or butter to prevent sticking.
- Tear up or cut the bread into bite size pieces. Divide it into the ramekins, scattering some of the frozen robin's eggs in there too. ( See notes). Set Aside
- Mix up the custard by first scalding some milk. Place the milk and cream in a small saucepot and heat it until you start to see little bubbles on the side of the pot. Sat aside. Combine the eggs the sugar in a large bowl. Whisk until incorperated.
- Drizzle the hot cream into the egg mixture slowly while whisking.
- Add Vanilla Extract.
- Pour this mixture over the bread,dividing it evenly between the 8 ramekins.
- Use a spoon to push the bread peices on the top down. Just to make sure all the bread get sokaed in the liquid.
- Bake at 350• for about 30 minutes.
- Enjoy warm with iced cream.
Notes
I did the arrangement of the candy with the bread in 2 stages. Add a layor of bread, dropped in 2-3 eggs, then repeat.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.