There is something irresistibly comforting about the Decadent Bread Pudding with Cinnamon and Vanilla Recipe. Imagine tender cubes of buttery brioche soaked in a luscious custard infused with warm cinnamon and fragrant vanilla, baked until golden and perfectly set. This dessert feels like a warm hug on a chilly evening, combining simple ingredients in a way that transforms everyday bread into something truly special. Whether you are serving it for a cozy family dinner or sharing with friends, this recipe promises to become a beloved classic in your kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role in creating the perfect balance of richness, spice, and texture. From the bread’s soft crumb to the creamy custard, each item is simple yet essential to achieving that signature decadent bread pudding everyone loves.
- 6 cups stale bread (brioche or challah): Stale bread absorbs the custard beautifully without turning mushy, giving a wonderful texture.
- 2 cups whole milk (480ml): Adds creaminess and moisture to soak the bread thoroughly.
- ½ cup granulated sugar (100g): Provides just the right amount of sweetness that balances the warm spices.
- 3 tablespoons unsalted butter: Enhances flavor and adds richness to the pudding.
- 1 teaspoon ground cinnamon: Offers that warm, cozy spice that defines this bread pudding’s character.
- ½ teaspoon salt: Intensifies the flavors and keeps the sweetness in check.
- 3 large eggs: The binding agent that sets the custard and provides structure.
- 1 tablespoon vanilla extract: Infuses the custard with classic vanilla aroma and flavor.
- 1 cup whole milk (240ml): Additional milk to make the custard ultra creamy.
- 1 cup heavy cream (240ml): Adds luxurious richness and a smooth mouthfeel.
- ½ cup packed light brown sugar (110g): For the topping, giving a deep caramel sweetness and slight crunch.
- 2 tablespoons unsalted butter: Mixed into the topping for that perfect melt-in-your-mouth finish.
- 2 tablespoons cornstarch: Thickens the topping to a glossy glaze.
- 1 tablespoon vanilla extract or paste: Brings an extra burst of vanilla flavor to the topping.
- Salt (to taste, optional): Balances the sweetness in the topping and enhances overall taste.
How to Make Decadent Bread Pudding with Cinnamon and Vanilla Recipe
Step 1: Prepare the Bread and Custard
Start by cutting your stale brioche or challah into 2-inch cubes — the bigger the chunks, the better they hold their shape after soaking. In a large mixing bowl, whisk together whole milk, granulated sugar, melted butter, cinnamon, salt, eggs, and vanilla extract until completely smooth. Pour this luscious custard over the bread cubes and gently toss to coat. Letting this mixture rest for about 30 minutes allows the bread to soak up all those heavenly flavors.
Step 2: Make the Custard Base Creamier
For that extra creamy texture, combine whole milk and heavy cream separately and gently warm them. Gradually mix these warmed dairy ingredients into the bread and custard bowl. This step ensures the pudding is rich and silky rather than dry or dense, which makes every bite melt in your mouth.
Step 3: Bake Until Golden and Set
Preheat your oven to 325°F (160°C) and transfer the soaked bread mixture into a buttered baking dish. Cover with foil and bake for about 45 minutes to steam the pudding perfectly. Then remove the foil and continue baking for another 20-25 minutes to develop a crisp, golden top. The middle should be set but still soft and custardy underneath – exactly what makes this Decadent Bread Pudding with Cinnamon and Vanilla Recipe unforgettable.
Step 4: Prepare the Topping Glaze
While the pudding bakes, prepare the topping by combining light brown sugar, butter, cornstarch, vanilla, and a pinch of salt in a saucepan. Cook on medium heat, stirring constantly until the mixture thickens into a smooth, shiny glaze. Once your bread pudding is done baking and slightly cooled, drizzle this topping over the surface. It creates a delightful contrast with sweet, sticky caramel that perfectly complements the soft custard beneath.
How to Serve Decadent Bread Pudding with Cinnamon and Vanilla Recipe
Garnishes
A dusting of powdered sugar or a sprinkle of chopped toasted pecans instantly elevates the presentation and adds a lovely texture contrast to the pudding. Fresh berries or a small dollop of whipped cream can also bring a bright pop of flavor to the decadent dessert plate.
Side Dishes
This rich bread pudding can stand on its own but pairs beautifully with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. If you want a lighter option, a spoonful of tangy Greek yogurt cuts through the richness perfectly.
Creative Ways to Present
Try serving individual portions in ramekins for an elegant touch, or layer the pudding in a trifle dish with whipped cream and cinnamon-spiced fruit for a show-stopping dessert centerpiece at your next gathering. This Decadent Bread Pudding with Cinnamon and Vanilla Recipe is as versatile in presentation as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover bread pudding keeps very well in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making the next day’s serving even more indulgent.
Freezing
You can freeze baked bread pudding for up to 2 months. Wrap it tightly with plastic wrap and foil to protect it from freezer burn. Thaw in the refrigerator overnight before reheating for best results.
Reheating
Reheat individual portions gently in the microwave or warm larger servings in a 350°F (175°C) oven, covered with foil to prevent drying out. Adding a splash of cream or milk before reheating will help refresh the pudding’s creamy texture.
FAQs
Can I use any type of bread for this recipe?
While brioche or challah gives the best texture and flavor, you can use other slightly stale breads like French bread or even croissants. Avoid overly dense breads as they may not soak up the custard as nicely.
Is it possible to make this recipe dairy-free?
Yes! Substitute whole milk and heavy cream with unsweetened almond, oat, or coconut milk, and use dairy-free butter alternatives. The flavor will be slightly different but still delicious.
How do I make the bread pudding less sweet?
Simply reduce the amount of granulated and brown sugar slightly, or skip the topping glaze. This will highlight the natural richness and cinnamon flavor without overwhelming sweetness.
Can I add fruit or nuts to the bread pudding?
Absolutely! Chopped apples, raisins, or toasted pecans make fantastic additions. Fold them into the custard-soaked bread before baking to add delightful bursts of flavor and texture.
What’s the best way to tell when the bread pudding is done?
Look for a custard that is set around the edges and center but still slightly jiggly in the middle. A toothpick inserted should come out mostly clean with just a bit of moist custard clinging to it.
Final Thoughts
This Decadent Bread Pudding with Cinnamon and Vanilla Recipe is truly a heartwarming dessert that welcomes you with its delicate sweetness, comforting spices, and luscious texture. It’s a fantastic way to turn simple ingredients into something magic, perfect for sharing with the people you love. Once you make it, you’ll find yourself coming back to this recipe again and again for those cozy moments that deserve a special touch.
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Decadent Bread Pudding with Cinnamon and Vanilla Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Bread Pudding recipe transforms stale bread into a rich, comforting dessert with warm cinnamon and vanilla flavors. Made with brioche or challah bread soaked in a creamy custard mixture, baked to perfection, and topped with a luscious brown sugar sauce, it’s perfect for cozy family gatherings or a sweet treat any day.
Ingredients
Bread Pudding
- 6 cups stale bread, cut into 2-inch cubes (preferably brioche or challah)
- 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 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 mixture: Preheat your oven to 325°F (163°C). In a large bowl, combine the stale bread cubes with 2 cups whole milk, granulated sugar, 3 tablespoons unsalted butter, ground cinnamon, and salt. Let the bread soak for about 10 minutes to absorb the liquid and soften.
- Mix wet ingredients: In a separate bowl, whisk together the eggs, 1 tablespoon vanilla extract, the remaining 1 cup whole milk, and 1 cup heavy cream until fully blended and smooth.
- Combine custard and bread: Pour the egg and milk mixture over the soaked bread. Gently mix to ensure all bread pieces are coated with the custard, allowing it to soak for a few more minutes.
- Bake the pudding: Transfer the bread and custard mixture into a greased baking dish. Bake in the preheated oven for 60-70 minutes until the custard is set and the top is golden brown. A knife inserted in the center should come out clean.
- Prepare the brown sugar sauce: While the pudding bakes, combine the brown sugar, butter, and cornstarch in a small saucepan over medium heat. Stir constantly until the mixture thickens and becomes glossy. Remove from heat and stir in vanilla extract. Add a pinch of salt if desired to balance the sweetness.
- Serve: Allow the bread pudding to cool slightly before serving. Drizzle generously with warm brown sugar sauce and enjoy!
Notes
- Use stale bread to better absorb the custard; brioche or challah works best for a rich texture.
- You can prepare the bread pudding a day ahead and reheat it before serving.
- Add raisins, nuts, or chocolate chips to the bread mixture for a variation.
- Adjust sugar quantities to your taste preference or dietary needs.
- The brown sugar sauce can be made in advance and refrigerated; warm before serving.
