Cinnamon Swirl Bread Pudding

Cinnamon Swirl Bread Pudding Recipe

How Sweet It Is!

This cinnamon swirl bread pudding recipe from Le Creuset makes a sweet and decadent dessert for rainy days or nights spent watching your favorite TV shows. Easy to make and using only a few ingredients, this bread pudding is full of rich, old-fashioned flavor to satisfying any sweet tooth. It even makes a great breakfast treat to enjoy with your morning coffee.

Cinnamon Swirl Bread Pudding

Needed: 2.25-quart heart oven


  • 1 (16-oz) loaf cinnamon swirl bread
  • 1 ¾ cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 1/2 cup light brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/8 tsp. cardamom
  • Confectioners’ sugar
  • Sweetened whipped cream for serving


  • 2.25-quart enameled cast iron heart oven
  • Knife and cutting board
  • Baking sheet
  • Large mixing bowl
  • Whisk
  • Silicone spatula
  • Bowl and whisk if whipping cream


Cut cinnamon swirl bread into 1-inch cubes and spread on a baking sheet. Let sit at room temperature overnight to dry. Alternately, bake the bread cubes in a 300 degrees F oven for about 15 minutes or until dry. Allow to cool.

Preheat oven to 350 degrees F.

In a large bowl, whisk together whole milk, heavy cream, eggs, brown sugar, cinnamon, nutmeg and cardamom. Gently fold the bread cubes into the milk mixture. Refrigerate for 30-45 minutes.

Remove bread mixture from the refrigerator and stir gently. Transfer the mixture to the Heart Cocotte. Bake for 55-65 minutes, or until bread is puffed and golden. Serve warm with a sprinkle of powdered sugar and a dollop of sweetened whipped cream.