There is something wonderfully comforting about a warm bread pudding fresh from the oven. This Creamy Cinnamon Bread Pudding is made with soft cubes of bread soaked in a rich, lightly spiced custard, then baked until the top is beautifully golden while the center stays tender and creamy.
What makes this dessert extra special is the silky vanilla custard sauce spooned over each warm serving. The combination of buttery bread, cinnamon, vanilla, and creamy sauce makes this a perfect dessert for cozy evenings, family gatherings, or whenever you have a few extra slices of bread waiting in the kitchen.
Flavor & Texture Highlights
The bread becomes soft and custardy in the center while the edges develop a delicious golden texture. Cinnamon adds gentle warmth, vanilla gives the pudding a classic sweet aroma, and the creamy vanilla custard sauce makes every bite rich and indulgent.
Jump to Section
- Why You’ll Love This Recipe
- What You’ll Need
- How to Make It Step by Step
- Expert Tips
- How to Store and Reheat It
- What to Serve With It
- Frequently Asked Questions
Why You’ll Love This Recipe
- Rich and creamy: The custard soaks into the bread for an irresistibly soft center.
- Warm cinnamon flavor: Cinnamon and vanilla give this pudding its cozy homemade flavor.
- Easy to prepare: Simple pantry ingredients come together without complicated techniques.
- Perfect for leftovers: It is a delicious way to use day-old bread.
- Incredible with vanilla sauce: The warm pudding and cool, silky sauce are a perfect match.
What You’ll Need
Use a sturdy bread such as brioche, French bread, challah, or thick white bread. Slightly stale bread works especially well because it absorbs the custard without becoming completely mushy.
The custard is made with eggs, whole milk, heavy cream, sugar, vanilla, cinnamon, and a little melted butter. A touch of brown sugar adds extra depth and a beautiful caramel-like flavor.
How to Make It Step by Step
Begin by cutting the bread into bite-sized cubes. If the bread is very fresh, spread the cubes on a baking sheet and let them sit uncovered for a little while so they can dry slightly.
Whisk the eggs, milk, heavy cream, sugars, vanilla, cinnamon, and salt together until smooth. Pour the custard over the bread and gently toss until every piece is coated. Let it sit for about 10–15 minutes so the bread has time to absorb the mixture.
Transfer everything to a buttered baking dish and bake until the pudding is puffed, golden on top, and mostly set in the center. It should still have a soft, creamy texture rather than being completely firm.
While the bread pudding bakes, prepare the vanilla custard sauce. Heat the milk and cream gently, then whisk egg yolks with sugar and slowly temper in the warm dairy. Cook over low heat until the sauce thickens enough to coat the back of a spoon. Stir in vanilla and butter for a smooth, glossy finish.
Expert Tips
- Use day-old bread: Slightly stale bread absorbs more custard and gives the pudding a better texture.
- Do not overbake: The center should remain soft and creamy. Overbaking can make the pudding dry.
- Let the bread soak: Give the cubes at least 10 minutes in the custard before baking.
- Watch the custard sauce: Keep the heat low and stir constantly so the egg yolks do not scramble.
- Adjust the sweetness: If your bread is already sweet, you can slightly reduce the granulated sugar.
- Add-ins are welcome: Raisins, chopped pecans, walnuts, or a handful of chocolate chips can be added before baking.
How to Store and Reheat It
Allow leftover bread pudding to cool, then cover and refrigerate for up to 4 days. Store the vanilla custard sauce separately when possible.
Reheat individual portions in the microwave in short intervals until warm, or cover the baking dish with foil and warm it in a low oven. Add a generous spoonful of warm vanilla custard sauce before serving.
What to Serve With It
This bread pudding is wonderful on its own, but it becomes even more special with vanilla custard sauce, whipped cream, vanilla ice cream, or a light dusting of powdered sugar. A drizzle of caramel sauce is also delicious with the cinnamon flavor.
Frequently Asked Questions
Can I use fresh bread?
Yes, but day-old bread is preferable. If using fresh bread, lightly toast the cubes in the oven first to remove some moisture.
Can I make bread pudding ahead of time?
Yes. You can assemble it several hours ahead, cover it, and refrigerate it until you are ready to bake. Let it sit at room temperature briefly while the oven preheats.
Why is my bread pudding dry?
Usually, this happens because it was baked too long or there was not enough custard. Remove it from the oven when the center is just set but still slightly soft.
Can I add raisins?
Absolutely. Add about 1/2 cup of raisins to the bread before pouring over the custard. Soaking them briefly in warm water first makes them extra plump.
Can I serve it cold?
You can, but this bread pudding is especially delicious warm. The warm pudding with creamy vanilla custard sauce gives it the best texture and flavor.
Creamy Cinnamon Bread Pudding with Vanilla Custard Sauce
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Ingredients
- 8 cups day-old brioche, challah, or French bread, cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, melted
For the Vanilla Custard Sauce
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
- Pinch of salt
Instructions
- Prepare the oven: Preheat the oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish.
- Prepare the bread: Place the bread cubes in the prepared baking dish. If the bread is very fresh, toast the cubes for 8–10 minutes first, then let them cool slightly.
- Make the custard: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, and salt until smooth.
- Soak the bread: Pour the custard evenly over the bread cubes. Gently press the bread down with a spatula so the pieces absorb the custard. Let stand for 10–15 minutes.
- Add the butter: Drizzle the melted butter evenly over the top.
- Bake: Bake for 45–50 minutes, or until the top is golden and the center is set but still slightly soft and creamy.
- Make the custard sauce: While the pudding bakes, heat the milk and heavy cream in a saucepan over medium-low heat until steaming but not boiling.
- Whisk the yolks: In a separate bowl, whisk the egg yolks, sugar, and salt until smooth and slightly lighter in color.
- Temper the eggs: Slowly whisk about 1/2 cup of the hot milk mixture into the egg yolks. Gradually whisk the tempered mixture back into the saucepan.
- Thicken the sauce: Cook over low to medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not let it boil.
- Finish: Remove from the heat and stir in the vanilla and butter until smooth and glossy.
- Serve: Let the bread pudding rest for 5–10 minutes. Spoon warm vanilla custard sauce over individual servings and enjoy.
Optional Notes
For extra warmth, add 1/4 teaspoon of ground nutmeg to the bread pudding. You can also fold in raisins or chopped pecans before baking. For the richest result, serve the pudding warm with plenty of vanilla custard sauce.
