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

I am a married, mother of 2. With my Husband, we raise our two boys, two dogs, two cats, 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. lol