Cinnamon Espresso Bread Pudding {in a jar}

Cinnamon Espresso Bread Pudding {in a jar}


  • 1 Loaf of stale bread (chopped into 1 inch cubes or so)
  • 4 Large Eggs
  • 1 Shot of Espresso (cooled)
  • 2 tablespoons packed Light Brown Sugar
  • 1 and 1/2 teaspoon Ground Cinnamon
  • 1 Pinch of Salt
  • 2 tablespoons Sour Cream
  • 1/2 cup half and half (or whole milk)
  • 1 heaped tablespoon Vanilla Extract
  • Carmel Sauce (for topping)


Step 1
combine the liquid ingredients. Mix well.
Step 2
Add in the brown sugar, and mix until dissolved.
Step 3
add cubed bread into a bowl and pour the the egg mixture over the bread. Stir to coat and let sit for 20 minutes.
Step 4
Spoon your mixture into your clear pint size mason jars half way up. Take care not to over fill as these will raise as they bake.
Step 5
Into a preheated oven at 350F place your jars on a cookie sheet 2 inches apart. Bake these for 30 to 35 minutes. The tops will be golden brown and the centers set.
Step 6
Let them cool and serve. I chose to top mine with Carmel sauce and a drizzle of half and half.
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About Shannon @VillageGirlBlog

With my Husband, we raise our two sons and a nephew, three dogs, a cat, four chickens and a large garden on my just under an acre lot in a small village in Southeast Michigan. I am passionate about real food, and eating as local as we can without giving up olive oil, coffee, you know the necessities. Herb gardens and backyard chickens, reading, writing, photography are my other passions. I believe that things will work out eventually, the glass is not only half full but it is refillable.