Save Cinnamon Vanilla Bread Pudding is the ultimate comfort dessert when you crave something cozy and nostalgic. The sweet, spiced aroma fills your kitchen while soft brioche soaks up a simple custard that bakes into golden, tender bliss. With every bite, you taste memories of family gatherings and chilly nights by the oven.
The first time I baked this, my house smelled so welcoming that my neighbors popped in unexpectedly. Now I always make extra just in case someone knocks on the door.
Ingredients
- Day-old brioche or challah: This bread soaks up the custard without turning mushy and adds buttery flavor
- Whole milk: Gives the custard a creamy base with a light texture
- Heavy cream: Adds richness and a silky mouthfeel to every bite
- Large eggs: They set the custard so the pudding holds together when sliced
- Granulated sugar: Sweetens everything and helps the top caramelize slightly in the oven
- Pure vanilla extract: Essential for that bakery–style aroma and depth
- Ground cinnamon: Infuses every layer with warmth and spice
- Salt: Balances the sweetness and enhances the bread’s natural flavors
- Optional melted butter: For brushing on top to promote a golden, crisp crust
- Optional light brown sugar: Gives the topping a slightly caramel finish when baked
Instructions
- Prep the Baking Dish:
- Butter your baking dish generously to prevent sticking and to add flavor as the pudding bakes
- Cube the Bread:
- Cut the bread into even pieces about an inch thick so the custard soaks in evenly and every bite is perfect
- Mix the Custard:
- In a large bowl whisk whole milk heavy cream eggs sugar vanilla cinnamon and salt until the mixture is smooth and fully blended
- Combine Bread and Custard:
- Pour the custard evenly over the bread cubes in the baking dish Press the bread gently so it soaks up as much as possible Let everything sit for at least ten minutes to absorb
- Add Topping if Desired:
- Melt the unsalted butter and drizzle it over the top then sprinkle with brown sugar for a crackly, sweet crust
- Bake:
- Place baking dish uncovered in a preheated oven Bake until the center is set and the top is golden brown about forty five minutes The kitchen will smell incredible
- Cool and Serve:
- Let the bread pudding cool for at least ten minutes before serving This rest time helps everything set and makes it easier to slice Serve warm on its own or with a dusting of powdered sugar or whipped cream
Save I never skip the vanilla in this pudding because it lifts the whole dessert. My favorite moments are sharing big scoops with my family while we laugh and watch old movies together.
Storage Tips
Bread pudding keeps well tightly wrapped in the fridge for up to three days. Warm leftovers gently in the oven or microwave to revive the soft texture. For longer storage, slice and freeze portions in an airtight container then reheat straight from the freezer.
Ingredient Substitutions
If you do not have brioche, challah or even a sturdy white bread will do. Substitute half–and–half for the milk and cream if needed. For extra spice, a pinch of nutmeg or allspice works nicely. Lactose-free milk and dairy-free cream can be swapped for a similar texture if there are sensitivities.
Serving Suggestions
This dish is gorgeous served warm with a drizzle of caramel sauce or a scoop of vanilla ice cream. For a brunch treat, add toasted pecans and fresh fruit. Try a bourbon sauce for grown–up flair or serve with lightly whipped cream for a classic finish.
Cultural and Historical Context
Bread pudding comes from frugal traditions, making do with leftover bread to create something special. Its humble roots mean it can be found in cuisines worldwide, but the cinnamon-vanilla version is particularly beloved in American kitchens for its cozy flavors and simple ingredients.
Seasonal Adaptations
In spring, add a handful of fresh berries before baking For fall, fold in diced apples and a touch of nutmeg Around the holidays, try dried cranberries or orange zest in the custard
Success Stories
Many home cooks have discovered that bread pudding brings their family together no matter the season. At parties, it disappears within minutes. Some even love it cold from the fridge for breakfast with coffee the next day.
Freezer Meal Conversion
Slice cooled bread pudding and wrap each piece tightly. Store slices in a zip-top bag in the freezer for up to two months. To reheat, place a slice on a baking sheet and warm gently at a low oven temperature until heated through.
Save With a welcoming scent and homestyle warmth, bread pudding is perfect for sharing just about any time. Enjoy every comforting bite and make it your own.
Recipe Questions
- → Which type of bread works best?
Day-old brioche or challah is ideal for tenderness and structure, giving a soft but satisfying texture.
- → Can I prepare it ahead of time?
Yes, you can assemble and soak the bread in custard ahead, then bake before serving for fresh warmth.
- → Is it necessary to use heavy cream?
Heavy cream enriches the texture, but you may substitute with more milk for a lighter, less rich result.
- → What toppings can enhance the dish?
Top with vanilla sauce, caramel, whipped cream, or a scoop of ice cream for extra indulgence.
- → How do I avoid soggy pudding?
Let the bread soak briefly, and bake uncovered until set and the top turns golden for best texture.
- → Are there allergy concerns?
This dessert contains eggs, dairy, and wheat. Always check all ingredients for allergens.