Cinnamon Bread Pudding with Sour Cream Glaze

Preheat oven to 250° F. Cut bread into 2-inch cubes and place on a large rimmed baking sheet. Bake in oven, stirring a few times, for 16-20 minutes. Bread should be crusty and dried out, but not turning golden. Remove from oven and allow bread to fully cool.

In a large bowl, whisk the milk and sour cream together. Whisk in the brown sugar, vanilla, cinnamon, and salt. Set aside until bread is cool. Whisk in 2 tablespoons of melted butter. Add bread into the bowl and toss with wet mixture with a large spoon. Gently press bread down. Let sit for 15-20 minutes. Preheat your oven to 350° F about 10 minutes into the bread soaking. After the bread soaks, toss again with a large spoon, press gently again.

Grease an 8x8 baking pan (9-inch round baking pan or 7x9 baking dish) with butter. Empty the bread and liquid mixture into the pan. Make sure liquid seems evenly distributed (with help of spoon and/or moving some of the bread cubes around the pan). Brush top with 1 tablespoon reserved melted butter.

Bake for 45-55 minutes, until the top is golden and feels crusty to the touch. The center shouldn’t jiggle or feel mushy, but if you give a light press it will still have some give. For best texture results, allow bread pudding to cool for 30-45 minutes, then serve. While the bread pudding is cooling, whisk together glaze ingredients until smooth. It should be thick but still drizzly. If too thin, add more powdered sugar. If too thick, add in 1 teaspoon of sour cream at a time until desired consistency has been reached. Drizzle on as desired.

Note: Avoid sourdough bread for this recipe, as we found the sourdough flavor to be overpowering.