If you are craving a dessert that feels like a warm, comforting hug in every bite, the Decadent Brioche Bread Pudding with Cinnamon and Vanilla Recipe is exactly what you need. This classic dish transforms simple, slightly stale bread into a rich, custardy delight infused with the irresistible aromas of cinnamon and vanilla. It’s the kind of recipe that turns leftovers into a star, offering a perfectly tender texture with just the right sweetness to make any occasion special.
Ingredients You’ll Need
Gathering ingredients for this bread pudding is wonderfully straightforward, yet every component plays a crucial role in building layers of flavor and texture. From the soft brioche bread that gives the pudding its delicate crumb, to the creamy custard that soaks in all the cinnamon and vanilla goodness, each ingredient is essential.
- 6 cups stale brioche bread cubes: Using brioche or challah ensures a rich, buttery base that soaks up custard beautifully without falling apart.
- 2 cups whole milk (480ml): Adds creaminess and moisture to the custard mixture.
- ½ cup granulated sugar (100g): Balances the flavors with just enough sweetness.
- 3 tablespoons unsalted butter: Provides a silky mouthfeel and enhances the bread’s buttery notes.
- 1 teaspoon ground cinnamon: Brings warm spice that pairs perfectly with vanilla.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
- 3 large eggs: The binding agent that creates the custard’s rich, creamy texture.
- 1 tablespoon vanilla extract: Imparts a fragrant, sweet aroma that makes the pudding irresistible.
- 1 cup whole milk (240ml) and 1 cup heavy cream (240ml): Combined to create a luscious custard base.
- ½ cup packed light brown sugar (110g): For the topping, adds a deep caramel flavor.
- 2 tablespoons unsalted butter: Mixed with brown sugar to form a crispy, buttery topping.
- 2 tablespoons cornstarch: Thickens the topping slightly for a perfect balance of crunchy and soft.
- 1 tablespoon vanilla extract or paste: Enhances the topping with extra vanilla warmth.
- Salt (to taste, optional): Just a pinch adds depth to the topping.
How to Make Decadent Brioche Bread Pudding with Cinnamon and Vanilla Recipe
Step 1: Prepare the Bread and Custard
Start by preheating your oven and greasing a baking dish generously with butter to prevent sticking. Toss the cubed brioche gently in a mixture of granulated sugar, cinnamon, and salt to coat each piece evenly. In a mixing bowl, whisk the eggs, followed by the combined whole milk, cream, and vanilla extract. Slowly pour the custard over the coated bread cubes, allowing the bread to soak and absorb every flavorful drop. Let it rest for about 15 minutes to ensure the custard is fully absorbed.
Step 2: Baking the Bread Pudding
Once your bread is luxuriously drenched in custard, spread it evenly in the prepared baking dish. Dot the top with bits of unsalted butter for added richness. Bake in a preheated oven until the custard sets and the top turns a golden brown, usually about 70 minutes. The aroma of cinnamon and vanilla will soon fill your kitchen, making it impossible to wait for the first bite.
Step 3: Making the Topping
While the pudding bakes, whisk together light brown sugar, cornstarch, butter, vanilla, and a pinch of salt in a small saucepan over medium heat until the mixture thickens and becomes glossy. This luscious topping will add a delightful sticky sweetness and a slight crunch that contrasts perfectly with the creamy pudding.
Step 4: Finishing Touches
Once the bread pudding is out of the oven, spread or drizzle the warm topping evenly over the surface. Return the dish to the oven for an additional 10-15 minutes to let the topping set and caramelize slightly. Allow the pudding to cool for a few minutes before serving to achieve the perfect balance of warm and set textures.
How to Serve Decadent Brioche Bread Pudding with Cinnamon and Vanilla Recipe
Garnishes
Nothing elevates this dessert more than a handful of toasted pecans or sliced almonds on top for crunch. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream adds a cool, creamy contrast to each warm bite. Feel free to sprinkle a light dusting of powdered sugar or a drizzle of caramel sauce to make it extra indulgent.
Side Dishes
This bread pudding shines on its own, but if you’re serving it as part of a meal, pair it with a simple fruit compote for brightness or a spiced chai latte to highlight the warm cinnamon notes. Fresh berries or a crisp green salad with a light vinaigrette can also work well to balance the richness.
Creative Ways to Present
Serving the pudding in individual ramekins or mason jars can transform it into a charming, elegant dessert perfect for dinner parties. Layering it with fresh fruit or a drizzle of chocolate sauce before adding the topping creates a show-stopping layered parfait twist. For a brunch, serve warm with a side of creamy mascarpone or Greek yogurt.
Make Ahead and Storage
Storing Leftovers
Leftover bread pudding tastes just as wonderful the next day. Store it covered tightly in the refrigerator for up to 3 days. The flavors actually deepen overnight, and a quick reheat reveals that heavenly creaminess once more.
Freezing
This dessert freezes really well, which is perfect if you want to prepare in advance. Cut into portions and wrap each piece tightly in plastic wrap, then place in an airtight container or freezer bag. Freeze for up to 2 months, and thaw overnight in the refrigerator before reheating.
Reheating
To reheat, pop the pudding in a preheated 325°F (160°C) oven for 15-20 minutes or until warmed through. Avoid microwaving for best texture, as it can make the custard a bit rubbery. Adding a little splash of cream before reheating helps keep it moist and decadent.
FAQs
Can I use bread other than brioche for this recipe?
Absolutely! While brioche and challah provide a tender crumb and buttery flavor, you can substitute with any sturdy bread like French bread or even croissants if you want a different texture. Just be sure the bread is slightly stale so it soaks up the custard well without turning mushy.
Is it possible to make this recipe dairy-free?
Yes, you can swap the whole milk and heavy cream with coconut milk or any other plant-based milk and cream alternatives. Use dairy-free butter for greasing and in the topping to keep the recipe aligned with your dietary needs.
How important is letting the bread soak before baking?
Very important! Soaking allows the bread to absorb the custard mixture fully, ensuring every bite is creamy and flavorful rather than dry. Fifteen minutes is a great amount of time to let the bread soak, but even a quick mix helps start the process.
What if I don’t have cornstarch for the topping?
Cornstarch helps thicken the topping to a nice sticky texture, but you can omit it if necessary. Just be aware the topping might be a bit more runny and won’t set as firmly, though it will still taste delicious.
Can I add raisins or other dried fruit to this bread pudding?
Definitely! Adding raisins, dried cranberries, or chopped dried apricots can introduce a burst of chewy sweetness that complements the cinnamon and vanilla wonderfully. Soak them in warm water or rum beforehand for extra plumpness and flavor infusion.
Final Thoughts
There really is nothing like the comfort and joy baked into the Decadent Brioche Bread Pudding with Cinnamon and Vanilla Recipe. It’s a heartwarming dish that feels both nostalgic and indulgent, perfect for any time you want to spoil yourself or loved ones. I can’t encourage you enough to try this recipe—it’s a true crowd-pleaser that turns humble ingredients into pure magic.
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Decadent Brioche Bread Pudding with Cinnamon and Vanilla Recipe
- Prep Time: 15m
- Cook Time: 70m
- Total Time: 1h 25m
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic and comforting bread pudding recipe featuring cubes of stale brioche or challah bread soaked in a rich custard made with whole milk, heavy cream, eggs, and vanilla. The pudding is sweetened with granulated and brown sugars, spiced with cinnamon, and baked until golden and set, creating a warm, delicious dessert perfect for any occasion.
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)
Caramel 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: Preheat your oven and grease a baking dish. Cut the stale brioche or challah bread into 2-inch cubes and spread evenly in the dish to form the base of the pudding.
- Mix Custard: In a large bowl, whisk together 2 cups of whole milk, granulated sugar, 3 tablespoons melted unsalted butter, ground cinnamon, salt, eggs, and vanilla extract until well combined. Pour this custard mixture evenly over the bread cubes, pressing down gently to help the bread absorb the liquid.
- Additional Milk and Cream: Add the additional 1 cup whole milk and 1 cup heavy cream to the mixture or pour over the bread as part of soaking. Let the bread soak for about 15 minutes to absorb the custard thoroughly.
- Bake the Pudding: Place the baking dish in the oven and bake for approximately 70 minutes, or until the custard is set and the top is golden brown. Remove from oven and let cool slightly.
- Make the Caramel Sauce: While the pudding bakes, combine the brown sugar, unsalted butter, and cornstarch in a saucepan over medium heat. Stir constantly until the mixture thickens and becomes smooth. Remove from heat and stir in vanilla extract and a pinch of salt if desired.
- Serve: Spoon the warm caramel sauce over individual servings of the bread pudding. Enjoy warm for the best flavor and texture.
Notes
- Using stale bread like brioche or challah enhances the texture and flavor of the pudding as it absorbs the custard better.
- Allow the bread to soak in the custard mixture adequately for a moist result.
- You can substitute whole milk with 2% milk, but whole milk and cream provide a richer texture.
- Make sure not to overbake to avoid a dry pudding; it should be set but still moist inside.
- The caramel sauce can be made ahead and warmed before serving.
- Add raisins or nuts for extra texture if desired.
