Guatemalan Coffee and Cinnamon Sweet Bread Pudding

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warm, comforting bread pudding infused with rich Guatemalan coffee and fragrant cinnamon, perfect for dessert or brunch. This Latin American-inspired recipe, ready in about 65 minutes, layers day-old French bread, strong brewed Guatemalan coffee, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 6 Latin American cuisine 320 cal/serving

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Ingredients

6 cups, cubed day-old French bread
2 cups, cooled strong brewed Guatemalan coffee
1 cup whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
3 large eggs
2 tsp ground cinnamon
1 tsp vanilla extract
2 tbsp, melted butter
for dusting powdered sugar

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Instructions

Step 1: Preheat oven to 350°F. Grease a 9x9-inch baking dish with 1 tbsp melted butter.
Step 2: Place 6 cups cubed day-old French bread into a large mixing bowl.
Step 3: In a separate bowl, whisk together 2 cups cooled strong brewed Guatemalan coffee, 1 cup whole milk, 1/2 cup heavy cream, 3/4 cup granulated sugar, 3 large eggs, 2 tsp ground cinnamon, 1 tsp vanilla extract, and 1 tbsp melted butter until fully combined.
Step 4: Pour the coffee and egg mixture over the bread cubes, gently folding to coat all pieces. Let soak for 15 minutes so bread absorbs the liquid.
Step 5: Transfer soaked bread mixture into the prepared baking dish and spread evenly.
Step 6: Bake uncovered for 40-45 minutes until the top is golden and the custard is set but still slightly jiggly in the center.
Step 7: Remove from oven, let cool slightly, and dust with powdered sugar before serving warm.