Ingredients:

  • 1 lb Stale Brioche or Challah, cut into 1-inch cubes
  • 1 tbsp Unsalted Butter (for greasing)
  • 5 Large Eggs, lightly beaten
  • 1 cup Heavy Cream
  • 1 cup Whole Milk
  • 1/2 cup Granulated Sugar
  • 1 tbsp Vanilla Extract
  • 1 tsp Ground Cinnamon (for custard)
  • 1/4 tsp Fine Sea Salt
  • 4 tbsp Unsalted Butter, melted (for swirl)
  • 1/2 cup Packed Light Brown Sugar (for swirl)
  • 2 tsp Ground Cinnamon (for swirl)
  • 4 oz Cream Cheese, softened
  • 1 cup Sifted Icing (Powdered) Sugar
  • 1-2 tbsp Milk or Heavy Cream (for glaze)
  • 1/2 tsp Vanilla Extract (for glaze)

Instructions:

  1. Prep the Dish and Bread: Preheat oven to 350°F (175°C). Generously grease the 9x13 inch baking dish with 1 tbsp of butter. Place the cubed brioche evenly into the prepared dish.
  2. Make the Custard: In a large bowl, whisk together the eggs until frothy. Add the heavy cream, whole milk, granulated sugar, vanilla extract, cinnamon, and salt. Whisk until the sugar is dissolved and the mixture is homogenous.
  3. Soak the Bread: Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press the bread down with a spatula to ensure all pieces are submerged.
  4. Rest: Allow the pudding to soak for a minimum of 30 minutes at room temperature. For the best result, cover and refrigerate overnight.
  5. Prepare the Swirl Paste: Combine the melted butter, brown sugar, and 2 tsp of ground cinnamon in a small bowl. Stir until a thick paste forms.
  6. Layer the Swirl: Once the bread has fully soaked, dollop spoonfuls of the cinnamon swirl paste randomly over the top of the pudding mixture. Use a knife or skewer to gently swirl the paste down into the bread, creating pockets of gooey cinnamon filling.
  7. Bake: Bake for 45–50 minutes, or until the pudding is golden brown, puffed slightly, and the custard is set (a knife inserted near the center should come out mostly clean).
  8. Cool Slightly: Remove the pudding from the oven and let it cool on a wire rack for 10 minutes while you prepare the glaze.
  9. Mix the Glaze: In a small bowl, beat the softened cream cheese until smooth. Gradually add the sifted icing sugar and vanilla extract. Beat until smooth.
  10. Adjust Consistency: Add milk or cream, 1 tablespoon at a time, until the glaze is smooth, pourable, but still thick enough to cling to the pudding.
  11. Glaze and Serve: Drizzle the cream cheese glaze generously over the warm (but not piping hot) bread pudding. Serve immediately.