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Cinnamon Toast Bread Pudding

There’s one big problem with breakfast—it’s too early in the morning. Until the coffee kicks in, cereal or toast is about all that’s doable. But this dish changes that since all the work is done the night before.


8 servings

Total Time

1½ hours + chilling

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Broil both sides of the bread for flavor, then let cool on a rack (not on the baking sheet), so it stays crisp for better custard saturation.


Preheat broiler to high with rack 6–8 inches from the element.

For the pudding, spread butter on both sides of each bread slice.

Combine 12 cup granulated sugar and cinnamon; sprinkle on both sides of bread and arrange on a baking sheet. Broil bread until browned, about 23 minutes per side, watching carefully. Transfer toast to a rack to cool.

Boil brown sugar and 6 Tbsp. cream for the caramel in a skillet over medium-high heat. Add pineapple, spoon caramel over the fruit, and simmer 23 minutes. Arrange pineapple in an ungreased 7×11-inch baking dish and drizzle with half the caramel.

Whisk together milk, 34 cup cream, eggs, 13 cup granulated sugar, vanilla, and salt in a pitcher for the custard.

Tear each toast slice in half and arrange in a single layer over pineapple, fitting as tightly as possible. Drizzle remaining caramel and half the custard over toast. Repeat layering with remaining toast and remaining custard, then lightly press bread down to saturate. Cover pudding with plastic wrap and chill overnight.

Preheat oven to 325°.

Bake pudding until puffed and a knife inserted in the center comes out clean, about 1 hour. Let pudding cool 5 minutes, then loosen edges with a knife and invert onto a platter.

For the topping, whip together 1 cup cream and maple syrup. Dollop each serving with whipped cream and garnish with pecans.

Nutritional Facts

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