Save This cinnamon vanilla bread pudding is the ultimate comfort dessert for cold evenings or when you crave something nostalgic and heartwarming. Made with buttery bread cubes soaked in a luscious cinnamon-spiced custard it bakes up golden with a perfectly soft and creamy center. It is easy enough for a weeknight treat yet feels special enough for celebrations or family gatherings.
This dessert always reminds me of lazy weekends when my family would gather around the oven just as that incredible cinnamon aroma began to fill the house. No one ever minded waiting for seconds.
Ingredients
- Brioche or challah bread cubes: Provide a pillowy texture and slightly sweet flavor. Day-old bread is best for soaking up the custard without falling apart. Look for bread that feels just a bit dry to the touch
- Whole milk and heavy cream: Create a rich custard base. Use high quality dairy for the smoothest texture
- Large eggs: Bind everything together and give the pudding its classic creamy structure. Fresh eggs work best
- Granulated sugar: Brings the right level of sweetness without overpowering the delicate vanilla and spice notes
- Pure vanilla extract: Adds warm complexity. Real vanilla makes a noticeable difference so seek out pure extract not imitation
- Ground cinnamon: Infuses the pudding with cozy spice. Freshly purchased cinnamon yields the most aromatic results
- Salt: Enhances all the flavors and balances the sweetness. Use a fine sea salt for even distribution
- Optional toppings (melted unsalted butter and light brown sugar): Create a caramelized top. Both are worth adding for extra flavor and color
Instructions
- Prepare the Baking Dish:
- Grease a two quart baking dish thoroughly with butter to help prevent sticking and encourage a golden edge
- Cube and Arrange the Bread:
- Cut your bread into one inch cubes for even soaking and consistent texture. Spread cubes evenly in the prepared dish and lightly shake the pan to distribute
- Mix the Custard:
- In a large bowl whisk together whole milk heavy cream eggs granulated sugar pure vanilla extract ground cinnamon and salt. Whisk for at least one minute until the mixture is smooth and no egg streaks remain
- Soak the Bread:
- Pour the finished custard evenly across the bread cubes aiming to moisten all pieces. Gently press the bread into the liquid with your hands or a large spoon so every bit starts to soak. Allow it to rest for ten to fifteen minutes so the bread absorbs more of the custard base
- Add Toppings:
- If you are adding toppings drizzle melted butter evenly over the top using a spoon then sprinkle a thin layer of brown sugar. This step helps create a lovely caramelized crust after baking
- Bake to Perfection:
- Transfer the dish to your preheated oven and bake uncovered for forty to forty five minutes. The center should be just set and the top deeply golden. If you press gently with a spoon it should spring back with no wet mixture visible. For very moist bread pudding a slightly soft center is welcome
- Cool and Serve:
- Let the pudding cool for a few minutes before serving to allow the custard to firm up. Serve warm on its own or top with whipped cream or powdered sugar for an extra flourish
Save I always look forward to scooping out a warm corner rich with caramelized brown sugar and a hint of melted butter. This bread pudding was my grandmothers favorite Sunday supper ending and serving it reminds me of her kitchen filled with laughter.
Storage Tips
Once cooled store any leftovers tightly covered in the refrigerator for up to three days. Gently reheat individual servings in the microwave or bake the whole dish loosely covered at 325 degrees until warmed through. For best texture avoid microwaving for too long as this can dry out the custard
Ingredient Substitutions
If you do not have challah or brioche use any soft bakery style white bread or even king s Hawaiian rolls. For a dairy free version swap in coconut milk and your favorite plant based cream. To make it less sweet reduce the sugar by a few tablespoons or use a blend of coconut and cane sugar
Serving Suggestions
Add a scoop of vanilla or cinnamon ice cream for a special dessert moment. This pudding is also delightful with fresh berries caramel sauce or a warm berry compote. At brunch offer it with hot coffee or chai to emphasize the cinnamon notes
Cultural and Historical Context
Bread pudding is a classic in American and British kitchens dating back centuries as a practical way to use up leftover bread. With every family claiming their own twist this cinnamon and vanilla version is a timeless comfort food that brings back generations of cozy memories
Seasonal Adaptations
Swap in pumpkin spice or apple pie spice for the cinnamon during autumn Mix in diced apples pears raisins or dried cranberries before baking for an extra fruity layer For winter flair add a pinch of nutmeg and top with orange zest right before serving
Success Stories
Friends of mine have served this at winter potlucks where it disappears almost instantly. One time after a holiday dinner there was just enough left for breakfast and my family insists we make a double batch so we can enjoy it warm and cold. The aroma alone guarantees happy guests
Freezer Meal Conversion
Bread pudding freezes well. Cool completely cut into portions and wrap tightly before freezing for up to two months. Thaw in the fridge overnight. Reheat covered at 325 degrees until hot. The texture is slightly softer after freezing but the flavor remains stellar
Save Serve warm and enjoy with your favorite toppings. This cinnamon vanilla bread pudding brings comfort in every bite
Recipe FAQ
- → Which bread works best for this dessert?
Day-old brioche or challah is ideal for its soft, rich texture and ability to absorb the custard without becoming mushy.
- → Can I add other mix-ins?
Yes, raisins or chopped pecans can be scattered with the bread for extra flavor and texture before baking.
- → Is there a recommended serving suggestion?
Serve warm, topped with whipped cream, powdered sugar, vanilla sauce, caramel, or a scoop of ice cream for added decadence.
- → How do I prevent soggy texture?
Use slightly stale bread and allow proper soaking in the custard mixture. Baking until the top is set and golden also helps.
- → Are there any allergens to consider?
This dessert contains eggs, dairy, and gluten. Always check ingredient labels if preparing for those with allergies.
- → Is this suitable for vegetarians?
Yes, all ingredients are vegetarian, making it suitable for those following a vegetarian diet.
- → Can I make this ahead of time?
You can assemble and soak the bread ahead, then bake when ready to serve. Reheat gently before serving for best results.