If you are craving a dessert that feels like a warm hug on a plate, this Decadent Bread Pudding with Cinnamon and Vanilla Recipe is precisely what you need. This classic comfort food takes simple ingredients—stale bread, rich dairy, fragrant cinnamon, and pure vanilla—and transforms them into a luscious, creamy pudding that’s golden on top and silky within. Every bite tells a story of cozy kitchens and cherished family moments, making it a perfect treat for any occasion where you want to impress or simply indulge yourself. Let me guide you through this delicious journey where humble bread meets decadence in the most delightful way.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of each ingredient. Every component plays a vital role in building that perfect balance of flavor, texture, and aroma that defines this decadent bread pudding.
- 6 cups stale bread (brioche or challah recommended): Using day-old bread helps to soak up the custard perfectly without becoming mushy.
- 2 cups whole milk (480ml): Adds richness and tender moisture to the custard blend.
- ½ cup granulated sugar (100g): Sweetness that balances the spices and bread’s subtle flavors.
- 3 tablespoons unsalted butter: Introduces a creamy, buttery depth to both pudding and sauce.
- 1 teaspoon ground cinnamon: Brings warmth and a hint of spice that’s essential to the character of this dish.
- ½ teaspoon salt: Enhances the sweetness and all the underlying flavors.
- 3 large eggs: These are the heart of the custard, giving structure and a luscious texture.
- 1 tablespoon vanilla extract: The aromatic soul that elevates the whole recipe.
- 1 cup whole milk (240ml) and 1 cup heavy cream (240ml): Together, they ensure the custard is creamy and indulgent.
- ½ cup packed light brown sugar (110g): Adds a touch of caramel sweetness for the sauce.
- 2 tablespoons unsalted butter (for the sauce): Enriches and balances the caramel notes.
- 2 tablespoons cornstarch: Helps thicken the sauce to the perfect consistency.
- 1 tablespoon vanilla extract or paste (for the sauce): Reinforces the vanilla flavor throughout.
- Salt (to taste, optional): Brings all the sweet and creamy elements together harmoniously.
How to Make Decadent Bread Pudding with Cinnamon and Vanilla Recipe
Step 1: Prepare the Bread and Custard Mixture
Start by cutting your stale bread into roughly 2-inch cubes. Brioche or challah is ideal since their tender crumb soaks up the custard beautifully without falling apart. In a saucepan, warm the whole milk gently with sugar, butter, cinnamon, and salt until the butter melts and sugar dissolves—warm but not boiling. This step is crucial to infuse the milk with flavor and ensure the sugar blends smoothly.
Step 2: Combine Eggs, Vanilla, and Milk Mixture
In a large bowl, whisk together the eggs and vanilla extract until smooth. Gradually pour the warm milk mixture into the eggs while whisking constantly to temper the eggs—this prevents scrambling and creates the silky custard base that gives the pudding its luscious texture.
Step 3: Soak the Bread
Place your bread cubes into a large baking dish and pour the custard mixture evenly over them. Press the bread down gently to help it absorb the liquid. Let it soak for about 10 minutes so the custard soaks deep into every nook and cranny. This resting time is key for that melt-in-your-mouth softness.
Step 4: Bake the Bread Pudding
Preheat your oven to 325°F (160°C). Bake the pudding uncovered for about 60 to 70 minutes. You want the top to turn a gorgeous golden brown while the custard is set but still moist inside. To test, insert a knife in the center; it should come out mostly clean but with a little custard clinging. Patience here rewards you with perfect texture.
Step 5: Make the Vanilla Cinnamon Sauce
While the pudding is baking, make the sauce by melting butter in a saucepan. Stir in light brown sugar until it dissolves and thickens slightly. Mix cornstarch with the cream and milk, then add this to the saucepan. Continue to cook gently, whisking until the sauce thickens to silky perfection. Finish with vanilla extract and a pinch of salt. This sauce is the dreamy finishing touch.
How to Serve Decadent Bread Pudding with Cinnamon and Vanilla Recipe
Garnishes
To enhance the presentation and flavor, sprinkle a light dusting of powdered sugar or a dash of cinnamon right before serving. A handful of toasted pecans or a few fresh berries add a delightful crunch or pop of color that turns a humble dessert into a feast for the eyes and palate.
Side Dishes
This warm, rich bread pudding pairs beautifully with fresh whipped cream or a scoop of vanilla bean ice cream for contrast. If you want to balance sweetness with a little acidity, a tangy fruit compote like cherry or cranberry complements it wonderfully.
Creative Ways to Present
Consider serving the bread pudding in individual ramekins for a charming personal touch, perfect for dinner parties or intimate gatherings. Drizzle the warm vanilla cinnamon sauce tableside for a touch of drama and that irresistible aroma filling your guests’ senses.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover bread pudding tightly with plastic wrap or store in an airtight container. It will keep well in the refrigerator for up to four days, preserving its moist texture and rich flavors.
Freezing
You can freeze bread pudding either before or after baking. Wrap tightly to prevent freezer burn and store for up to two months. Thaw overnight in the fridge before reheating to ensure it melts warmly throughout.
Reheating
For the best texture, reheat leftover bread pudding gently in a 325°F (160°C) oven until warmed through, about 15-20 minutes. Avoid microwaving if possible to prevent sogginess. Warm the vanilla cinnamon sauce separately before drizzling.
FAQs
Can I use fresh bread instead of stale bread?
Fresh bread can work, but it tends to get too soggy and may not hold the custard well. If using fresh bread, try to lightly toast it to dry it out before cubing.
What type of bread works best for this recipe?
Brioche and challah are my favorites because their slight sweetness and tender crumb soak up the custard beautifully, resulting in a rich and fluffy pudding.
How can I make this recipe dairy-free?
Replace the whole milk and heavy cream with full-fat coconut milk or your favorite plant-based milks and use a dairy-free butter substitute. The texture and flavor will be slightly different but still delicious.
Can I prepare this recipe ahead of time?
Absolutely! You can assemble the bread pudding the night before, cover, and refrigerate it so the bread soaks overnight. Bake it fresh the next day for a deep, developed flavor.
How do I know when the bread pudding is done?
The top should be a beautiful golden brown, and a knife inserted in the center should come out mostly clean with a little custard clinging. The edges will set while the center remains creamy but not liquid.
Final Thoughts
I genuinely believe this Decadent Bread Pudding with Cinnamon and Vanilla Recipe has the power to transform everyday ingredients into something magical. It’s the kind of dessert that feels like a celebration of simplicity and warmth, perfect for cozy nights or sharing with loved ones. So, why wait? Gather your bread and vanilla, and dive into this comforting, heartwarming treat today. You’re going to love every bite.
Print
Decadent Bread Pudding with Cinnamon and Vanilla Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8-9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Bread Pudding recipe features cubes of stale brioche or challah bread soaked in a rich custard made with whole milk, eggs, and vanilla extract, baked until golden and tender. A luscious vanilla sauce made with heavy cream, brown sugar, butter, and cornstarch accompanies the pudding, adding a creamy, sweet finish. Perfect for a comforting dessert that serves 8 to 9 people.
Ingredients
For the 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
For the Vanilla 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 Pudding Mixture: Preheat the oven to 325°F (162°C). In a large mixing bowl, combine the bread cubes, whole milk, granulated sugar, melted unsalted butter, ground cinnamon, and salt. In a separate bowl, whisk together the eggs and vanilla extract, then add this to the bread mixture. Mix everything gently until the bread cubes are well coated and soaking in the custard. Let it sit for 10 minutes to absorb the flavors.
- Bake the Bread Pudding: Pour the soaked bread mixture into a buttered baking dish, spreading evenly. Bake in the preheated oven for about 60-70 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out mostly clean.
- Make the Vanilla Sauce: While the bread pudding bakes, prepare the vanilla sauce. In a medium saucepan, whisk together the whole milk, heavy cream, light brown sugar, and cornstarch. Place over medium heat, stirring constantly until the mixture thickens and starts to bubble gently. Remove from heat and stir in the unsalted butter, vanilla extract or paste, and a pinch of salt if desired. Stir until smooth and glossy.
- Serve: Once the bread pudding has cooled slightly, serve it warm with generous spoonfuls of the vanilla sauce drizzled on top or on the side for dipping.
Notes
- Use stale bread or toast fresh bread lightly to remove moisture and prevent sogginess.
- Brioche or challah bread adds a rich, buttery texture, but any white bread can be substituted.
- Let the bread soak fully in the custard to ensure it absorbs the flavors and bakes moistly.
- The vanilla sauce can be made ahead and reheated gently before serving.
- For a gluten-free option, use gluten-free bread instead of regular bread.
- Adjust sugar in custard or sauce to your preferred sweetness level.
