If you are longing for a dessert that feels like a warm hug on a chilly evening, then this Decadent Bread Pudding Recipe with Cinnamon and Vanilla Recipe is exactly what you need to try next. It’s that perfect combination of soft, custardy bread and the cozy flavors of cinnamon and vanilla swirling throughout. Each bite offers a nostalgic richness that reminds you of classic comfort food but with an elevated touch that will have you reaching for seconds. This is not just any bread pudding — it’s decadence on a plate, incredibly simple yet utterly satisfying.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step towards a dessert that’s both luxurious and approachable. Each component plays a crucial role, from the tender cubes of bread soaking in a smooth custard to the aromatic spices that make this pudding sing with flavor and warmth.
- 6 cups stale bread: I recommend brioche or challah for their rich texture and ability to soak up all the luscious custard.
- 2 cups whole milk (480ml): Adds creaminess and moisture, crucial for that silky pudding consistency.
- ½ cup granulated sugar (100g): Balances the flavors with just the right amount of sweetness.
- 3 tablespoons unsalted butter: Brings richness and helps create a golden crust on top.
- 1 teaspoon ground cinnamon: The star spice that infuses warm, fragrant notes throughout the pudding.
- ½ teaspoon salt: Enhances all the flavors, keeping the sweetness perfectly balanced.
- 3 large eggs: These bind everything together and create that custard texture.
- 1 tablespoon vanilla extract: Offers a deep, sweet aroma that elevates every spoonful.
- 1 cup whole milk (240ml): For the luscious vanilla sauce that accompanies the pudding.
- 1 cup heavy cream (240ml): Adds decadence and richness to the sauce.
- ½ cup packed light brown sugar (110g): Gives the sauce a lovely caramel note.
- 2 tablespoons unsalted butter: Makes the sauce silky smooth and glossy.
- 2 tablespoons cornstarch: Thickens the sauce for that perfect spoonable consistency.
- 1 tablespoon vanilla extract or paste: To infuse more vanilla flavor into the sauce.
- Salt (to taste, optional): Just a pinch can intensify the flavors beautifully.
How to Make Decadent Bread Pudding Recipe with Cinnamon and Vanilla Recipe
Step 1: Prepare the Bread and Custard
Start by cutting your stale bread into 2-inch cubes—this size is perfect for soaking up the custard without turning mushy. Spread the bread cubes evenly in a greased baking dish. In a mixing bowl, whisk together the whole milk, granulated sugar, melted butter, cinnamon, salt, eggs, and vanilla extract until smooth and fragrant. Pour this heavenly custard over the bread cubes, pressing gently to ensure every piece absorbs the liquid. Let it sit for at least 20 minutes so the bread gets luxuriously soaked through.
Step 2: Bake Your Bread Pudding
Preheat your oven to 350°F (175°C). Cover your baking dish with foil to keep the custard from drying out, and bake for about 50 minutes. After that, remove the foil and bake for an additional 20 minutes, or until the top is golden and a knife inserted into the center comes out clean. The edges will be slightly crispy while the inside remains soft and custardy—that’s the magic texture you want.
Step 3: Whip Up the Vanilla Sauce
While the bread pudding bakes, it’s time to prepare the vanilla sauce that will elevate this dish even further. In a saucepan, combine the whole milk, heavy cream, light brown sugar, and butter. Cook over medium heat until the mixture is warm and the butter has melted. In a small bowl, dissolve the cornstarch in a bit of cold water, then slowly whisk it into the saucepan. Continue cooking until the sauce thickens, about 3 to 5 minutes—stir constantly to avoid lumps. Remove from heat and stir in the vanilla extract and a pinch of salt if desired.
How to Serve Decadent Bread Pudding Recipe with Cinnamon and Vanilla Recipe
Garnishes
Serving your bread pudding with a drizzle of the luscious vanilla sauce is the classic approach, but you can also add a sprinkle of toasted pecans or sliced almonds for some delightful crunch. Fresh berries or a dusting of powdered sugar add a pop of color and freshness that contrast beautifully with the warm, spiced pudding.
Side Dishes
This dessert stands beautifully on its own, but pairing it with a scoop of vanilla ice cream or a dollop of freshly whipped cream makes the experience truly indulgent. For a lighter twist, serve it alongside some fresh fruit or a tangy compote that cuts through the richness and brightens the palate.
Creative Ways to Present
Instead of baking in one large dish, try making individual ramekins for a charming personal presentation—perfect for dinner parties. You can also layer the bread pudding with chopped apples or raisins for more texture and sweetness. Serve it warm, straight from the oven, or chilled for a refreshing alternative.
Make Ahead and Storage
Storing Leftovers
You can store any leftover bread pudding in an airtight container in the refrigerator for up to 4 days. Keep the vanilla sauce separate and warm it gently before serving to keep that silky smooth texture intact.
Freezing
This bread pudding freezes wonderfully. Place leftovers in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The custard might firm up a bit, but reheating brings back its creamy charm.
Reheating
Reheat individual portions in the microwave for about a minute or place the entire pudding in a preheated 325°F (160°C) oven, loosely covered with foil, until warmed through. Add the vanilla sauce afterwards to revive every luscious bite.
FAQs
Can I use fresh bread instead of stale bread?
It’s best to use stale bread because it absorbs the custard better without becoming too mushy. If you only have fresh bread, you can dry it out by toasting the cubes lightly in the oven before using them.
Can I make this recipe dairy-free or vegan?
Absolutely! Swap whole milk and heavy cream for plant-based alternatives like almond or oat milk, and use a vegan butter substitute. For eggs, you can try flax eggs, but note it might slightly change the texture.
How do I know when the bread pudding is fully cooked?
The pudding is done when the top is golden brown, and a knife inserted in the center comes out clean or with just a few moist crumbs attached. The edges should be set but the center still soft and custardy.
Can I add other spices or flavors?
Definitely! Nutmeg, cardamom, or even a splash of rum can be wonderful additions that complement the cinnamon and vanilla beautifully. Feel free to experiment to match your taste preferences.
What type of bread works best for this recipe?
Brioche and challah are ideal because they have a rich texture and slightly sweet flavor, which enhances the pudding. Avoid bread that is too dense or whole grain, as it may affect the pudding’s tenderness.
Final Thoughts
There is truly something magical about this Decadent Bread Pudding Recipe with Cinnamon and Vanilla Recipe that makes it an unforgettable dessert to share with family and friends. It’s simple to prepare yet impressive in flavor and texture, making it a go-to comfort dish for any occasion. I encourage you to dive in and create this wonderful pudding — your taste buds will thank you, and you just might find yourself making it again and again.
Print
Decadent Bread Pudding Recipe with Cinnamon and Vanilla Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Bread Pudding recipe transforms stale brioche or challah bread into a rich, custardy dessert infused with cinnamon and vanilla. Topped with a luscious brown sugar vanilla sauce, it’s a comforting treat perfect for any occasion.
Ingredients
Bread Pudding
- 6 cups stale bread, cut into 2-inch cubes (brioche or challah preferred)
- 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
- 1 cup whole milk (240ml)
- 1 cup heavy cream (240ml)
Brown Sugar Vanilla Sauce
- 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 Cubes: Preheat your oven to 325°F (163°C). Cut the stale bread into 2-inch cubes and spread them evenly in a buttered baking dish to ensure even soaking and baking.
- Make the Custard Mixture: In a saucepan, combine 2 cups whole milk, granulated sugar, butter, cinnamon, and salt. Warm gently until the butter melts and the sugar dissolves, then remove from heat. In a large bowl, whisk together the eggs and vanilla extract, then slowly add the warm milk mixture, whisking to combine thoroughly.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes in the baking dish. Press the bread gently to help it absorb the custard. Let it sit for about 10 minutes to soak.
- Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for 60-70 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out mostly clean.
- Prepare the Brown Sugar Vanilla Sauce: While the pudding bakes, whisk together brown sugar, cornstarch, and a pinch of salt in a saucepan. Add butter and cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in vanilla extract for a rich, aromatic sauce.
- Serve: Allow the bread pudding to cool slightly before serving. Drizzle generously with the warm brown sugar vanilla sauce for a decadent finish.
Notes
- Stale bread works best for absorbing the custard without turning mushy.
- Brioche or challah bread enhances the richness but any sturdy bread can be used.
- Adjust cinnamon and vanilla to taste for flavor preferences.
- The brown sugar sauce can be stored in the refrigerator and gently reheated.
- For a gluten-free option, use gluten-free bread.
