Cinnamon Bread Pudding

Servings: 6

Pairs With
Santa Margherita Prosecco Superiore DOCG


6 cups cubed French bread (about 8 oz)

For the filling:

  • 2 large eggs, separate whites from yolks

  • 1 cup brown sugar, packed

  • ¼ cup granulated sugar

  • 1 Tbsp. ground cinnamon

For the milk mixture:

  • 2 large eggs, whole

  • 2 ½ cups fat-free half & half

  • 1 tsp. vanilla extract

  • Icing

  • ⅔ cups powdered sugar

  • 2-3 Tbsp. milk

  • ½ tsp. vanilla extract


  1. Preheat oven to 325 °F.
  2. Grease a cast iron skillet. Place half of the bread cubes in the pan.
  3. For the filling, stir together egg whites from the large eggs (set yolks aside to use in milk mixture), sugars, and cinnamon in a medium bowl until well combined.
  4. Pour filling evenly over bread cubes and top filling with other half bread cubes.
  5. For the egg mixture, whisk together 2 egg yolks, 2 whole eggs, half & half, and vanilla extract in the same bowl you used for the filling. Pour egg mixture over bread cubes, and gently press bread cubes into mixture. Bake casserole for about 40-45 minutes, or until lightly browned.
  6. To make the icing, whisk together powdered sugar, milk, and vanilla, adding milk/half & half as necessary to make desired consistency. Drizzle icing over bread pudding before serving.

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