Cinnamon Bread Pudding Recipe

Prep and soak

Preheat oven to 350°F (175°C). Butter a 9x9-inch or similar baking dish with 1 tablespoon butter. Place 6 cups cubed day-old brioche in a large mixing bowl and set aside.

Make custard

In a medium saucepan or mixing bowl, whisk together 1 cup whole milk, 1 cup heavy cream, 4 large eggs, 3 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg and a pinch of salt until fully combined. Whisk in 2 tablespoons melted butter.

Combine and rest

Pour the custard evenly over the cubed bread, pressing gently so the bread absorbs the liquid. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours) so the bread fully soaks the custard. Stir once halfway through to ensure even absorption.

Bake

Transfer soaked bread to the prepared baking dish if necessary, smoothing the top. Bake in the preheated 350°F oven for 35–40 minutes, until the top is golden brown and a knife inserted in the center comes out with just a few moist crumbs (internal temperature about 160–165°F). If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Cool

Remove from oven and let rest 10–15 minutes so custard sets before serving.

While the pudding bakes or cools, chill a mixing bowl and whisk (or beaters) if possible. Pour 1 cup heavy cream into the bowl, add 2 tablespoons confectioners' sugar, 1 tablespoon Patrón XO (or similar liqueur) and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, taking care not to overbeat. Taste and adjust sweetness or liqueur amount to preference. Refrigerate until ready to serve.

Make caramel

In a small heavy-bottomed saucepan, combine 3 tablespoons granulated sugar and 2 teaspoons water over medium heat. Swirl the pan occasionally (do not stir) until the sugar dissolves and deep amber caramel forms, about 6–8 minutes. As soon as it reaches color, remove from heat and carefully stir in 2 tablespoons unsalted butter until melted, then slowly whisk in 3 tablespoons heavy cream (mixture will bubble vigorously). Stir until smooth and add a pinch of sea salt. Let cool slightly — sauce will thicken as it cools. If it becomes too thick, warm gently and stir in a teaspoon of cream to loosen.

To serve, cut warm bread pudding into portions. Spoon a generous dollop of Patrón XO chantilly cream next to or on top of each portion. Drizzle warmed caramel sauce over the pudding and cream. Arrange halved fresh strawberries alongside and dust lightly with 1 teaspoon powdered sugar.

Optional finishing: For a slightly boozy finish, drizzle an additional 1/2 teaspoon Patrón XO over each plated portion before serving. Serve warm.