Ingredients:

  • 1 lb cinnamon bread or brioche, cut into 1-inch cubes
  • 4 tbsp unsalted butter, melted
  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • 1 cup heavy whipping cream (for custard)
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp sea salt
  • 1 cup heavy cream, chilled (for topping)
  • 2 tbsp powdered sugar
  • 0.25 tsp ground cinnamon for dusting

Instructions:

  1. Prepare the bread by toasting cubes in a 300°F (150°C) oven for 10–15 minutes until they reach a crouton-like texture. Place cubes in a buttered 9x13 inch baking dish.
  2. In a large mixing bowl, whisk the eggs thoroughly. Slowly whisk in the sweetened condensed milk, evaporated milk, heavy cream, vanilla, 1 tsp cinnamon, and salt.
  3. Pour 3/4 of the milk mixture over the bread cubes. Press the bread down with a spatula to ensure full submersion. Let sit at room temperature for 30 minutes to hydrate.
  4. Cover the dish with aluminum foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake for an additional 20–25 minutes until the top is golden and the center has a slight jiggle.
  5. Remove from oven and immediately poke small holes across the surface. Pour the remaining 1/4 of the milk mixture over the hot pudding to absorb.
  6. Cool to room temperature. Whisk the chilled heavy cream with powdered sugar until stiff peaks form. Spread over the pudding and dust with extra cinnamon before serving.