This decadent recipe combines the gooey goodness of caramel sauce, cinnamon, bread, and eggs to make a dense bread pudding with a custard-like texture. Sprinkle with cinnamon and top with whipped cream for the perfect mouthwatering finish.
Preheat oven to 180°F. Prepare a 10x10-inch baking dish by buttering well on all sides. Set aside.
Prepare a casserole dish or other lipped dish with approximately 1-inch of water. Set aside.
Place milk and cinnamon stick in a medium saucepan and bring to a boil. Then, remove from heat and set aside.
In a different bowl, whisk eggs until stiff and add 3/4 cup sugar.
Remove cinnamon stick from milk mixture and carefully add milk to eggs.
Add 1/4 cup sugar and 3 teaspoons water to a small saucepan over medium-high heat. Stir constantly with a wooden spoon or silicone spatula until sugar begins to dissolve. As mixture begins to boil, stop stirring. Reduce heat to medium and simmer for 8-10 minutes. Do not stir! Watch caramel closely until it reaches a uniform rich, brown color. When caramel is evenly toned and slightly thickened, remove from heat.
Pour caramel into prepared dish.
Combine breadcrumbs, milk mixture, and liquor and pour over caramel.
Place bread pudding dish inside the casserole dish with water and bake for approximately 45 minutes.
Remove from oven and let cool.
Slice and serve warm. Sprinkle with cinnamon and top with whipped cream for serving, as desired.