Cinnamon Vanilla Bread Pudding (Printable)

Soft bread in vanilla custard, baked golden with cinnamon for an inviting, comforting sweet dessert.

# Components:

→ Bread Base

01 - 6 cups day-old brioche or challah, cut into 1-inch cubes

→ Custard

02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 3/4 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 2 teaspoons ground cinnamon
08 - 1/4 teaspoon salt

→ Optional Topping

09 - 2 tablespoons unsalted butter, melted
10 - 2 tablespoons light brown sugar

# Directions:

01 - Preheat the oven to 350°F. Grease a 2-quart baking dish with butter.
02 - Spread the bread cubes evenly in the prepared baking dish.
03 - In a large mixing bowl, whisk together milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth.
04 - Pour the custard mixture evenly over the bread cubes. Gently press the bread to help it absorb liquid. Allow to soak for 10 to 15 minutes.
05 - If desired, drizzle melted butter over the soaked bread and sprinkle with light brown sugar.
06 - Bake uncovered for 40 to 45 minutes, until set and golden brown on top.
07 - Allow to cool briefly before serving. Enjoy warm, optionally garnished with whipped cream or powdered sugar.

# Expert Advice:

01 -
  • Simple to make and uses leftover bread you might otherwise throw out
  • Rich, warm flavors from cinnamon and pure vanilla
  • Customizable with toppings or mix-ins like raisins or nuts
  • Feeds a crowd but can also be portioned for leftovers
02 -
  • Perfect way to use stale bread
  • Freezes and reheats beautifully
  • Vegetarian friendly dessert
03 -
  • Always use day-old bread so it does not collapse in the custard
  • Mix the custard very thoroughly so you have no streaks of unmixed egg
  • Let the pudding rest after baking for neat slices though honestly, a gooey spoonful straight from the pan is pretty wonderful too
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