This cookies and cream bread pudding makes the perfect dessert AND breakfast. The cookies are soft and there’s a delicious butter vanilla glaze slathered on top!
Cookies and Cream Bread Pudding
I’m really digging this breakfast and/or dessert idea. So, last time it was peach parfaits and this time it’s cookies and cream bread pudding.
Cookies and cream is a darn good flavor! Add the addition that the cookies are softened in the bread pudding? Yeah, it had to happen. It was only a matter of time.
If you’ve read any of my cookie recipe posts, I normally mention once or twice that I like my cookies dipped in some sort of beverage. So as you can probably imagine, this is the perfect little treat for me.
..But I had to go just a little bit further with this borderline dessert and add a glaze. You don’t mind, do you?
My bread is homemade, but you can just buy a loaf. Actually, I would recommend that you just buy a loaf. It’s easier.
And we like easier. In the spirit of trying to be a bit more frugal, I used some bread that was just hanging out.
Where do I find bakery emulsion? I get mine in the cake decorating section of Walmart, A.C. Moore, or Amazon.
What can I use instead of bakery emulsion? Vanilla extract.
Do I need to use chocolate sandwich cookies? Nope! Use whatever flavor sandwich cookie that you love!
How to make cookies and cream bread pudding
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- 10 cups challah bread cubed
- 1 1/2 cups granulated sugar
- 8 eggs
- 2 cup heavy cream
- 2 cups milk
- 2 tsp. vanilla bean paste
- 28 chocolate sandwich cookies quartered
- 1 1/2 cups powdered sugar
- 1/2 T. butter vanilla bakery emulsion
- 7 T. heavy cream
- Let the diced bread dry for a day before making the bread pudding.
- In a large mixing bowl, whisk together the sugar and eggs until combined.
- Add in the heavy cream, milk, and vanilla bean paste. You can use vanilla extract in place of the paste, if needed. Whisk until the mixture is incorporated.
- Spray a 9x13 pan with with non-stick cooking spray.
- Place the dried cubed bread and pieces of cookie into the prepared pan.
- Pour the mixture over top of the bread and cookies. Cover with plastic wrap.
- Refrigerate the mixture for 2 hours or until the liquid is absorbed.
- Preheat oven to 350 degrees. Remove the plastic wrap and place into the oven. Bake for 50 minutes or until done. The top will be golden brown. Let the bread pudding cool completely and cover with glaze.
- In a mixing bowl, add in the powdered sugar, butter vanilla bakery emulsion and heavy cream. Whisk until combined.
- Drizzle the glaze over top of the bread pudding. Cut and serve.
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