Old Fashioned Bread Pudding with Cinnamon Ice Cream

We never truly kiss our ice cream desserts goodbye in New England, but we do find ourselves craving something more warm and comforting as the leaves start to change. And what could possibly be more inviting than a bowl of warm, gooey bread pudding?

Bread pudding recipes call for day-old bread and we love to use a high quality loaf whenever possible. Look for an artisan bread company near you – like La Brea Bakery, our partner in our most recent Bread & Spread Giveaway this fall. La Brea Bakery is the #1 artisan bread brand in the U.S. To find a retailer near you visit their store locator here.

Our old fashioned recipe calls for our Coffee Caramel Sauce, but it would be equally delicious with any of our other caramel sauces. We’re thinking that Bourbon Pecan Caramel might be next on our list!

Old Fashioned Bread Pudding with Cinnamon Ice Cream



  • 12 ounces day-old bread, torn in small pieces
  • 4 cups milk
  • 2 cups brown sugar
  • 1/2 cup melted butter
  • 3 eggs, beaten
  • 2 teaspoons vanilla
  • 1 cup butterscotch chips
  • 1 pint vanilla ice cream
  • 2 teaspoons ground cinnamon
  • 1 jar Stonewall Kitchen Coffee Caramel Sauce


  1. Preheat oven to 350°F and butter a 9×13-inch baking pan.
  2. In a large bowl combine bread, milk, brown sugar, butter, eggs and butterscotch morsels. Pour mixture into baking pan.
  3. Place baking dish in a large roasting pan. Fill with enough water to come halfway up sides of baking dish.
  4. Bake about 1 hour or until set.
  5. For the cinnamon ice cream, keep ice cream at room temperature until the consistency is of soft-serve ice cream. Heat 3 Tablespoons ice cream with the cinnamon. Combine with the softened ice cream and refreeze.
  6. Serve the bread pudding warm with a scoop of cinnamon ice cream. Drizzle with Coffee Caramel Sauce.

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