Cinnamon Crunch and Chocolate Bread Pudding

Smells like festive season!

Recipe by: Thando Manyoni
Serves: 6-8
Time: 1 hour 20 minutes


  • For the bread pudding:
  • 2 cups whole milk
  • 1 cup cream
  • 4 large eggs
  • ½ cup granulated sugar
  • 1 tsp vanilla essence
  • ½ tsp salt
  • 7 cups stale bread, cut into large chunks (challah or brioche)
  • 2x 80g Beacon Heavenly Ivory Cream Chocolate
  • For the cinnamon crunch:
  • ¾ cup Golden Cloud Cake Flour
  • ½ cup brown sugar
  • 2 tsp ground cinnamon
  • 6 tbsp butter, melted
  • For the vanilla sauce;
  • 1 ½ cup cream
  • ¼ cup sugar
  • 1 egg
  • 2 tsp vanilla essence

How To Make

  1. Preheat the oven to 180C and grease a 25cm baking dish.
  2. In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla essence and salt. Set aside.
  3. Scatter the bread into the baking dish.
  4. Chop the chocolate into small chunks and scatter over the bread.
  5. Pour the milk mixture gradually onto the bread, allowing the bread enough time to soak up the liquid before adding more.
  6. Allow to sit for 15 minutes
    In the meantime, make the cinnamon crunch; combine the dry ingredients in the bowl.
  7. Add the melted butter and mix until fully incorporated.
  8. Sprinkle the crunch all over the bread pudding.
  9. Bake the pudding in the oven for 45-60 minutes or until the custard is set and top is lightly browned.
  10. Meanwhile, heat a small saucepan over medium-low heat. Add the heavy cream, sugar and egg. Whisk until smooth.
  11. Continue to stir and heat until it starts to simmer lightly around the edge – do not boil.
  12. Once thickened, stir in the vanilla essence and remove from the heat
  13. Cut the bread pudding into squares and serve with a generous drizzle of vanilla sauce.

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