Rich Bread Pudding with Crisp Cinnamon-Sugar Topping

8 comments

Appears in Cook's Illustrated January/February 1999

Real bread pudding should be a lot more than baked custard with a top layer of bread. It should be crisp but soft, simple in flavor and construct, and mostly about bread.

SERVES 8 to 10

TIME 1¼ hours, plus 20 minutes standing and 45 minutes cooling

Rich Bread Pudding with Crisp Cinnamon-Sugar Topping

WHY THIS RECIPE WORKS

We wanted to develop a bread pudding recipe that would show real contrast between the crust and the filling in both texture and flavor. And the consistency of the pudding would have to sit halfway between that of a custard and that of a sau...

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