Snickerdoodle Bread Pudding with Creamy Cinnamon Icing

Growing up anytime we had bread that went stale or was about to go bad my mom would make bread pudding for dessert. Now when I make it, just the smell can remind me of my childhood :). Today I’m sharing my recipe and a creamy cinnamon icing I love to generously pour over the top when I serve it.


10-12 slices of bread cubed (or torn into small pieces by cute little hands that love to help)
3 eggs
1 1/3 cups sugar
1/4 cup brown sugar
1/4 cup butter melted
1 teaspoon cinnamon
3 cups milk
Extra cinnamon and nutmeg for sprinkling over the top


2/3 cup brown sugar
1 teaspoon cinnamon
2 teaspoons butter melted
1 egg
1 1/3 cups milk
1 Tablespoon flour
Dash of salt
1 teaspoon vanilla

Preheat oven to 350 degrees. First put the cubed bread into a 2 1/2 quart baking dish. Then whisk the eggs, sugar, brown sugar, cinnamon, melted butter and milk. Gently pour over the bread making sure to soak all the pieces. Sprinkle with cinnamon and nutmeg right before putting the dish in the oven. Bake at 350 degrees for 30 minutes. Then cover with tin foil to prevent over browning the top. Bake for another 20-25 minutes until the center is set. Remove from the oven and let cool while making the icing (about 10 minutes).


For the icing, whisk together all of the ingredients in a saucepan over medium heat. Stir continuously until the icing coats the back of a spoon like this:


Then the icing is ready for pouring over the warm bread pudding!



Comfort food in a bowl 🙂 Thanks for stopping by!


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