If you’re looking for a dessert that feels like a warm, cozy hug, you’re absolutely going to fall in love with this Creamy Bread Pudding with Cinnamon and Vanilla Recipe. It’s the perfect blend of tender, custardy bread soaked in a luscious mixture of milk, cream, and eggs, with the comforting spices of cinnamon and rich vanilla weaving through every bite. Whether you’re making it for a special occasion or simply indulging in some homemade comfort food, this pudding brings together simple ingredients in a way that’s irresistibly delicious and downright soul-soothing.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this dreamy pudding. Each component plays a valuable role, from adding moisture and creaminess to infusing that signature cinnamon and vanilla warmth.
- 6 cups stale bread: Cubed brioche or challah work best for their soft texture and slightly sweet flavor, which soaks up the custard beautifully.
- 2 cups whole milk: Provides richness and helps create that creamy texture the pudding is known for.
- ½ cup granulated sugar: Balances the flavors with just the right amount of sweetness.
- 3 tablespoons unsalted butter: Adds depth and luscious mouthfeel.
- 1 teaspoon ground cinnamon: Infuses a warm, spicy note that complements the vanilla perfectly.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- 3 large eggs: Essential for creating the custard that binds the bread together.
- 1 tablespoon vanilla extract: Delivers that irresistible aromatic sweetness that’s signature to this pudding.
- 1 cup whole milk (for sauce): Combined with cream for the velvety sauce.
- 1 cup heavy cream: Adds luxurious creaminess to the sauce that’s spooned over the pudding.
- ½ cup packed light brown sugar: Gives the sauce a deep, caramel flavor.
- 2 tablespoons unsalted butter (for sauce): Makes the sauce silky and rich.
- 2 tablespoons cornstarch: Thickens the sauce to just the right consistency.
- 1 tablespoon vanilla extract or paste (for sauce): Intensifies the vanilla notes in the sauce.
- Salt (optional): Just a pinch to balance the sweetness of the sauce if desired.
How to Make Creamy Bread Pudding with Cinnamon and Vanilla Recipe
Step 1: Prepare the Bread and Custard Mixture
Start by cubing your stale bread into 2-inch pieces—brioche or challah are ideal for their tender crumb. In a saucepan, warm the milk, sugar, butter, cinnamon, and salt until the butter melts and everything is nicely combined. Whisk your eggs with vanilla extract in a large bowl, then slowly add the warm milk mixture, whisking continually to avoid scrambling the eggs. Pour this custard over the bread cubes, gently pressing them down so each piece soaks up the flavorful liquid. Let the mixture sit for at least 15 minutes, or even better, overnight in the refrigerator to allow every bite to become irresistibly creamy.
Step 2: Bake the Pudding
Preheat your oven to 350°F (175°C). Transfer the soaked bread and custard into a buttered baking dish, spreading it evenly. Bake for about 60 to 70 minutes until the custard is set, and the top is golden brown and slightly crisp. You’ll know it’s ready when the center no longer jiggles and the aroma of cinnamon and vanilla fills your kitchen, making it nearly impossible to wait for a slice.
Step 3: Make the Vanilla Cinnamon Sauce
While the pudding is baking, whisk together the brown sugar, cornstarch, and salt in a saucepan. Gradually add whole milk and heavy cream, stirring over medium heat until the mixture thickens and bubbles. Remove from heat and stir in butter and vanilla extract or paste until silky smooth. This heavenly sauce will perfectly complement the pudding’s texture and bring the Cinnamon and Vanilla flavors to life.
Step 4: Combine and Serve
Once your bread pudding has cooled slightly, drizzle it generously with the warm vanilla cinnamon sauce. Each spoonful will be a luscious blend of soft bread and sweet, creamy sauce that’s sure to satisfy any sweet tooth!
How to Serve Creamy Bread Pudding with Cinnamon and Vanilla Recipe
Garnishes
Add a final touch with a sprinkle of powdered sugar or a few toasted nuts like pecans or walnuts to add crunch and contrast. Fresh berries can also brighten the flavor and add a pleasant tartness to balance the richness.
Side Dishes
This pudding pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more indulgent treat, serve it alongside a hot cup of coffee or tea to create the perfect cozy moment.
Creative Ways to Present
For a fun twist, serve the pudding in individual ramekins or mason jars for a charming, rustic look. You can also cut it into squares and top each with a drizzle of caramel or a caramelized fruit compote to take this Creamy Bread Pudding with Cinnamon and Vanilla Recipe to the next level of deliciousness.
Make Ahead and Storage
Storing Leftovers
Leftover bread pudding stays great in an airtight container in the refrigerator for up to 4 days. Make sure it’s cooled completely before covering to maintain the creamy texture.
Freezing
This pudding freezes beautifully! Portion it into freezer-safe containers and store for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator before reheating.
Reheating
Warm individual portions in the microwave until heated through, or gently reheat the whole pudding in a 325°F (160°C) oven covered with foil to keep it moist. Don’t forget to reheat the sauce separately and pour it warm over your pudding for maximum indulgence.
FAQs
Can I use fresh bread instead of stale bread?
Yes, but if using fresh bread, it’s best to toast the cubes lightly or leave them out overnight to dry a bit. This helps the bread absorb the custard better without becoming overly soggy.
Can I make this recipe dairy-free?
Absolutely! Substitute whole milk and heavy cream with your favorite plant-based milk such as almond or oat milk, and use a dairy-free butter alternative. The texture may vary slightly but the flavor will still shine.
Is it possible to add fruit to this pudding?
Yes! Adding raisins, chopped apples, or dried cranberries into the bread mixture before baking introduces additional texture and flavor that pairs beautifully with the cinnamon and vanilla.
What’s the best bread to use for this recipe?
Brioche and challah are top choices because they’re slightly sweet and have a tender crumb that soaks up custard wonderfully. If you don’t have those, a sturdy white bread will work fine.
Can I prepare this dessert in advance?
This Creamy Bread Pudding with Cinnamon and Vanilla Recipe is great for making ahead. Assemble the pudding the day before, refrigerate it to let the flavors meld, and bake it fresh when you’re ready to serve.
Final Thoughts
This Creamy Bread Pudding with Cinnamon and Vanilla Recipe is a dazzling combination of simple ingredients transformed into a comforting, elegant dessert. Its inviting aroma and silky texture make it a crowd-pleaser for any season or celebration. Give it a try—you’ll find it’s one of those dishes that becomes a beloved staple, perfect for sharing warmth and happiness with everyone at your table.
Print
Creamy Bread Pudding with Cinnamon and Vanilla Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Bread Pudding recipe is a comforting dessert made with cubed stale brioche or challah bread soaked in a rich custard mixture, baked to a golden perfection and topped with a luscious caramel sauce. Ideal for serving warm, it combines the sweet and creamy flavors of cinnamon-spiced custard with a buttery, caramel drizzle for a delightful treat.
Ingredients
Bread Pudding
- 6 cups stale bread, cut into 2-inch cubes (preferably brioche or challah)
- 2 cups whole milk (480ml)
- ½ cup granulated sugar (100g)
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 tablespoon vanilla extract
Caramel Sauce
- 1 cup whole milk (240ml)
- 1 cup heavy cream (240ml)
- ½ cup packed light brown sugar (110g)
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract or paste
- Salt to taste (optional)
Instructions
- Prepare the Bread: Begin by cutting the stale brioche or challah bread into 2-inch cubes. Place these cubes in a large mixing bowl to get ready for the custard mixture.
- Make the Custard: In a saucepan, combine 2 cups whole milk, granulated sugar, unsalted butter, ground cinnamon, and salt. Heat gently, stirring until the butter is melted and sugar dissolved. In a separate bowl, whisk together eggs and vanilla extract.
- Combine Custard and Bread: Slowly temper the egg mixture by adding a small amount of the warm milk mixture into the eggs while whisking continuously. Then pour the egg mixture back into the warm milk mixture, stirring to combine.
- Soak the Bread: Pour the custard mixture over the cubed bread in the bowl, gently pressing to ensure all pieces are soaked. Let it sit for about 10 minutes to absorb the custard thoroughly.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 325°F (165°C). Butter a baking dish to prevent sticking, then transfer the soaked bread and custard mixture into it, spreading evenly.
- Bake the Pudding: Place the baking dish in the preheated oven and bake for about 70 minutes, or until the custard is set and the top is golden brown. The pudding should feel firm to the touch but still moist inside.
- Prepare the Caramel Sauce: While the bread pudding bakes, combine 1 cup whole milk, heavy cream, brown sugar, and unsalted butter in a saucepan over medium heat. Stir until sugar dissolves and butter melts. In a small bowl, whisk cornstarch with a little cold milk to make a slurry, then add it to the saucepan. Continue stirring until the sauce thickens. Remove from heat and stir in vanilla extract and a pinch of salt if desired.
- Serve: Once the bread pudding is baked and slightly cooled, drizzle generously with the warm caramel sauce. Serve warm for the best flavor and texture experience.
Notes
- Using stale bread is crucial as it soaks up the custard better without becoming overly mushy.
- Brioche or challah are preferred due to their rich, buttery texture, but other breads can be used.
- If you prefer a gluten-free version, use gluten-free bread.
- The caramel sauce can be made ahead and reheated gently before serving.
- For added texture, consider adding raisins or chopped nuts into the bread mixture before baking.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
