I spent my Easter weekend baking. A lot. Like a lot a lot. Four loaves of Easter bread, biscuits, and Half Baked Harvest’s Cinnamon Crunch Knots were all made…for an Easter brunch of 6 people.
What can I say, I like to have options.
There were quite a few of these cinnamon crunch knots leftover when all was said and done, and after a few days of sitting in the fridge I realized they were a bit past their prime.
I, however, make it a point to try to never throw out food that can still be eaten. I basically police our refrigerator and tell Sean and Nika what needs to be eaten and when. So as I laid in bed one night pondering my weekend, the idea came to me. Bread pudding!
It was perfect, the cinnamon crunch knots already had the sweet element and were getting stale at this point, and I love the fact that these little treats were able to be repurposed into a whole new dessert (or brunch option if you’re feeling sassy).
Saturday morning I got to work and the results did not disappoint.
This recipe was honestly so easy and required very little prep work. I think it would work just as nicely with a stale loaf of cinnamon swirl bread as well if you don’t want to make the cinnamon crunch knots and then have to resist eating them all before you got around to turning them into bread pudding.
I highly recommend putting this recipe on your shortlist for the weekend.
Cinnamon Crunch Bread Pudding
YIELD: 6 Servings
PREP TIME: 30 Minutes
COOK TIME: 35-40 Minutes
TOTAL TIME: 1-1.5 Hours
- 6 Cups of cubed stale knots (a cinnamon loaf would work as well)
- 1 3/4 Cups of almond milk
- 2 Large eggs
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon almond extract
- Pinch of salt
- Cube stale bread until it totals 6 cups, transfer to a large bowl, and set aside
- In a separate bowl, whisk together almond milk, eggs, vanilla, almond, and salt
- Pour custard mixture over cubed bread and place in the refrigerator for a minimum of 30 mins (or up to an hour)
- While bread is soaking, grease a 4-6 cup baking dish and preheat the oven to 350°
- Bake for 35-40 minutes or until custard is set and top is golden brown
- Serve warm with fresh whipped cream (optional)