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This bread pudding is a classic dessert made with simple ingredients, featuring warm spices and a delicious vanilla sauce. It’s cozy, comforting, and perfect for using up day-old bread.
You’ll also love my French toast casserole recipe.
Why you’ll love this recipe…
With minimal effort and ingredients, you get a dessert that feels like a warm hug, perfect for any occasion. The unique addition of a cinnamon sugar cream drizzle before baking makes it taste almost like a cinnamon roll- without all the work! More reasons you’ll love this recipe:
- Rich, Creamy Custard: The perfect balance of milk, cream, and eggs makes every bite soft and custardy, but never soggy.
- Cinnamon Sugar Topping: A layer of cinnamon sugar cream adds a sweet, slightly crunchy texture on top, making it irresistible.
- Luscious Vanilla Sauce: The silky vanilla sauce takes this dessert to the next level, adding extra richness with every drizzle.
This dessert is perfect for holidays or any cozy night when you want something comforting and sweet!
Table of Contents
Recipe Ingredients
These simple ingredients create a comforting, spiced, and creamy bread pudding with a luscious vanilla sauce.
- Eggs: The base for the rich creamy custard that binds the bread pudding.
- Milk: Adds moisture and creates a creamy texture for the pudding.
- Heavy Cream: Enhances the creaminess and richness in both the rich custard and topping.
- Sugar: Sweetens the custard and the cinnamon sugar topping for a perfectly balanced dessert.
- Vanilla Extract: Provides warm, sweet notes that enhance the overall flavor.
- Cinnamon: Adds a cozy spice that pairs beautifully with the vanilla and bread.
- Nutmeg: A subtle spice that adds depth and warmth to the custard.
- Salt: Balances the sweetness and brings out the flavors.
- Bread (day-old or stale bread): Soaks up the custard to create a soft and fluffy texture, yet holds structure when baked.
- Raisins (optional): Adds a chewy, sweet contrast to the soft bread.
- Pecans (optional): Provides a crunchy texture and nutty flavor.
- Cornstarch (for sauce): It thickens the vanilla sauce to a silky consistency.
- Vanilla or Almond Extract (for sauce): Adds flavor to the sauce, either as classic vanilla or a nutty almond variation.
- Butter (for sauce): add a glossy finish and a rich touch.
See the recipe card for quantities.
How to Make Bread Pudding
This delightful dessert (or breakfast treat) comes together in a few easy steps. The vanilla sauce really puts it over the top!
Add the milk, eggs, and cream to a large bowl.
Add the spices to the egg-milk mixture.
Whisk all ingredients to combine.
Pour the custard over the stale bread in the casserole dish.
Make the cinnamon sugar cream sauce. This adds a special touch that makes this dish unique!
Pour the cinnamon sugar cream sauce over the bread pudding after it’s absorbed some of the custard.
Bread pudding ready to bake. Bake for about 50-60 minutes.
Bread pudding hot out of the oven.
How to Make Vanilla Sauce
See my creamy vanilla sauce recipe for complete instructions.
This vanilla sauce is versatile and can be used for many desserts. We love it served warm over the top of the pudding!
Variations
These variations offer fun and flavorful ways to customize your bread pudding to suit different tastes and occasions!
- Caramel Bread Pudding: Before adding the bread mixture, add a layer of caramel sauce to the bottom of the baking dish. Serve with extra caramel sauce for a sweet, indulgent dessert.
- Pumpkin Spice Bread Pudding: Replace some of the milk with canned pumpkin puree and add pumpkin pie spice instead of cinnamon and nutmeg. Serve with a maple glaze or whipped cream for a fall-inspired treat.
- Nutella Bread Pudding: Swirl Nutella into the bread mixture before baking for a chocolate-hazelnut twist. Top with whipped cream or vanilla ice cream.
- Customize Add-ins: Mix in raisins, pecans, chocolate chips, or dried fruit to add texture and flavor. You can also experiment with different spices like cardamom or allspice for variation. Try adding a little brown sugar for richness.
FAQs
Bread pudding is a cozy dessert made by soaking day-old bread in a rich custard of eggs, milk, and cream flavored with spices like cinnamon. Baked until golden, it’s soft and creamy inside with a crisp top—perfect for using up leftover bread and easily customizable with add-ins like dried fruit or nuts!
The best bread for bread pudding is a sturdy, day-old loaf with a slightly dense texture. Brioche, challah, or French bread work wonderfully as they soak up the custard without becoming too mushy. Day-old or stale bread is ideal because it holds up better and absorbs the flavors more evenly, giving you that perfectly soft and creamy texture inside while staying slightly crisp on top.
To stale bread quickly, cut it into cubes and spread them on a baking sheet. Bake at 300°F (150°C) for 10-15 minutes, or until the bread is dry but not browned. This will help it absorb the custard better without turning mushy. Perfect for when you don’t have day-old bread on hand!
This bread pudding recipe is typically served warm, especially with vanilla sauce. The warmth brings out the comforting flavors, making the custard rich and creamy. However, depending on personal preference, it can also be enjoyed at room temperature or even cold! Warm is the most traditional and cozy way to enjoy it.
Make It In Advance
You can easily prepare bread pudding ahead of time! Here’s how:
- Assemble the Night Before: Prepare the bread pudding until you pour the custard over the bread and let it soak. Cover the dish tightly with plastic wrap and refrigerate overnight. This allows the bread to absorb the custard, making the pudding even creamier.
- Bake the Next Day: When ready to bake, remove the baking dish from the fridge and let it come to room temperature for about 20-30 minutes while the oven preheats. Then, bake as directed.
- Reheat Option: If you bake it in advance, reheat the bread pudding in a low oven (around 300°F) until warmed through, or microwave individual portions. The vanilla sauce can also be made and gently reheated on the stove or microwave.
This makes it an excellent option for gatherings or holiday meals!
My Pro Tip
Recipe Tips
- Use Stale Bread: Day-old or stale bread works best as it absorbs the custard without becoming too mushy. If your bread is fresh, dry it out in the oven before using.
- Let the Bread Soak: After pouring the custard over the bread, allow it to sit for 20-30 minutes. This gives the bread time to absorb the liquid and ensures a creamy texture inside.
- Use High-Quality Vanilla: Since vanilla is a key flavor in the custard and sauce, using high-quality pure vanilla extract will elevate the overall taste.
- Don’t Overbake: Bake until the center is set but still slightly soft. Overbaking can result in a dry bread pudding. The top should be golden brown, while the inside remains custardy.
Storage & Reheating Instructions
Store: Cover and refrigerate bread pudding for up to 3 days.
Reheat: Warm individual portions in the microwave or reheat the entire dish in the oven at 300°F until heated through. Add extra sauce before serving to add moisture.
What to Serve With This Recipe
Bread Pudding Recipe
- Total Time: 60 minutes
- Yield: 12 servings 1x
Description
This bread pudding is a classic dessert made with simple ingredients, featuring warm spices and a delicious vanilla sauce. It’s cozy, comforting, and perfect for using up day-old bread. This dessert is perfect for holidays or any cozy night when you want something comforting and sweet!
Ingredients
Bread Pudding:
- 5 large eggs, room temperature
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 16 oz loaf of day-old or stale bread, cubed (French or brioche work well)
- 1 cup raisins (optional)
- 1/2 cup pecans (optional)
Cinnamon Sugar Cream Mixture:
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 1/2 cup granulated sugar
- 4 tablespoons butter
- 2 teaspoons pure vanilla extract (or almond extract for variation)
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9″x 13″ baking dish with butter. If you like a thicker bread pudding, make it in a 9×9 square dish.
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Prepare the Cinnamon Sugar Cream Mixture: In a small bowl, mix 1/2 cup heavy cream and 1/4 cup granulated sugar with 1 teaspoon cinnamon. Set aside.
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Cut the Bread: Cut the loaf of bread into 1-2 inch cubes (or tear by hand for a more rustic texture). Add the cubes to a large bowl.
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Make the Custard Mixture: In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
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Combine Bread and Custard: Place the bread cubes in the greased baking dish. Pour the egg custard mixture over the bread cubes and gently stir to coat the bread evenly. Let the mixture sit for about 20-30 minutes, allowing the bread to soak up the custard.
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Drizzle with Cinnamon Sugar Cream: Drizzle this cinnamon sugar cream mixture over the top of the soaked bread before baking.
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Bake the Bread Pudding: Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is golden brown.
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Make the Vanilla Sauce: While the bread pudding bakes, prepare the sauce. Combine the heavy cream, cornstarch, and sugar in a small saucepan. Cook over medium heat, whisking constantly until the mixture begins to thicken. Remove from heat, then stir in the butter and vanilla extract until smooth and glossy.
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Serve: Remove the bread pudding from the oven and let it cool for a few minutes. Serve warm with the vanilla sauce drizzled on top. Enjoy!
Optional Add-ins: For added texture and flavor, you can fold raisins or pecans into the bread mixture before baking.
Notes
Recipe Tips
- Use Stale Bread: Day-old or stale bread works best as it absorbs the custard without becoming too mushy. If your bread is fresh, dry it out in the oven before using.
- Let the Bread Soak: After pouring the custard over the bread, allow it to sit for 20-30 minutes. This gives the bread time to absorb the liquid and ensures a creamy texture inside.
- Use High-Quality Vanilla: Since vanilla is a key flavor in the custard and sauce, using high-quality pure vanilla extract will elevate the overall taste.
- Don’t Overbake: Bake until the center is set but still slightly soft. Overbaking can result in a dry bread pudding. The top should be golden brown, while the inside remains custardy.
Make Ahead Of Time
- Assemble the Night Before: Prepare the bread pudding until you pour the custard over the bread and let it soak. Cover the dish tightly with plastic wrap and refrigerate overnight. This allows the bread to absorb the custard, making the pudding even creamier.
- Bake the Next Day: When ready to bake, remove the baking dish from the fridge and let it come to room temperature for about 20-30 minutes while the oven preheats. Then, bake as directed.
- Reheat Option: If you bake it in advance, reheat the bread pudding in a low oven (around 300°F) until warmed through, or microwave individual portions. The vanilla sauce can also be made and gently reheated on the stove or microwave.
- Prep Time: 10 min
- Cook Time: 50 minutes
- Category: Sweet
- Method: American
- Cuisine: American
This was super easy to make and a huge hit with my family for our New Year’s Day dessert!
Yay! Happy everyone loved this delicious dessert.
This bread pudding is absolutely delicious. We had it for Christmas morning today. Everyone loved it. I soaked the bread overnight in a bowl and I added 1/2 cup raisins. By morning it had soaked up every bit of liquid. I baked it in glass 13×9 pan and covered it with foil for first 30 minutes of cooking. Then uncovered for the last 20 minutes. Other than that followed recipe exactly. Definitely will be making again. Thank you!
Wow! Yes, so delicious and happy everyone loved this yummy recipe!