Save It Few desserts capture pure comfort quite like this cinnamon vanilla bread pudding. Rich custard soaks into soft cubes of brioche or challah, then bakes into a golden-topped treat with irresistible warmth and aroma. This is the dessert I turn to when I want something both cozy and fuss-free: an easy classic that makes any evening a little more special.
I first made this bread pudding when I had a few slices of leftover challah after a family dinner and wanted something sweet but simple. Since then, it has become a Sunday brunch tradition with endless variations.
Ingredients
- Brioche or challah bread cut into cubes: Choose bread with some heft and slightly stale for the best soak and custardy center
- Whole milk: Creamy and rich forms the custard base You want fresh whole milk for the silkiest texture
- Heavy cream: Adds body and a luxurious feel If possible select cream without added stabilizers for the purest taste
- Large eggs: Set the custard with tender bite Look for fresh eggs from a trusted source
- Granulated sugar: Just enough sweetness without overpowering the vanilla notes Organic sugar gives a slightly warmer flavor
- Pure vanilla extract: Key to the recipe makes the pudding fragrant and layered Use real vanilla not imitation
- Ground cinnamon: Brings cozy warmth and aromatic depth Use the freshest cinnamon you can find for maximum aroma
- Salt: Enhances and balances the sweetness and spice Fine sea salt is ideal here
- Unsalted butter for topping: Adds gloss and richness Melted and drizzled for a tempting crust
- Light brown sugar for topping: Gives a caramelized finish with a touch of molasses flavor Choose soft fresh brown sugar without clumps
Instructions
- Prep and Preheat:
- Preheat your oven to 350°F or 175°C Grease a two-quart baking dish with a layer of butter making sure every corner is coated for easy serving later
- Build the Bread Base:
- Scatter the bread cubes in the greased baking dish Try for an even layer but a little overlap is fine It helps give varied texture in each bite
- Make the Custard:
- In a big mixing bowl whisk together the milk cream eggs sugar vanilla cinnamon and salt Whisk well so there are no stray egg streaks and everything is fully blended
- Soak the Bread:
- Slowly pour the custard mixture over the bread cubes making sure to get all the corners Gently press the bread down with your hands or a spatula to help it start soaking up the custard Let it sit for ten to fifteen minutes The bread should look saturated but not falling apart
- Top and Sweeten:
- If using drizzle melted butter evenly over everything and sprinkle the brown sugar across the top This step adds a glossy crust and beautiful caramel flavor
- Bake:
- Slide the dish uncovered into the oven Bake for forty to forty-five minutes Check at the forty-minute mark The custard should be set and the top golden brown with a slight jiggle in the center
- Cool and Serve:
- Let the pudding cool for a few minutes before serving While it is best served warm you can add a scoop of vanilla ice cream or a swirl of whipped cream right before bringing it to the table
Save It My favorite part about this bread pudding is the aroma of vanilla and cinnamon filling the kitchen as it bakes. It always reminds me of my grandmother coaxing me into the kitchen for a taste test long before dessert time.
Storage Tips
Bread pudding keeps beautifully in the refrigerator for up to three days. Cover the baking dish with plastic wrap or transfer to an airtight container. To reheat, warm individual slices in the microwave for thirty seconds or heat the whole dish in a low oven covered with foil until hot through. You can even prep the unbaked pudding the night before and bake it fresh in the morning.
Ingredient Substitutions
If you do not have brioche or challah you can use French bread or any sturdy loaf Avoid thin sandwich bread since it can become mushy If you prefer nondairy swap the whole milk and cream for your favorite plant-based alternatives Coconut milk works especially well For added texture scatter a handful of raisins or chopped pecans between the bread cubes before pouring the custard
Serving Suggestions
This bread pudding can go from rustic to elegant with a quick topping of whipped cream or a drizzle of caramel sauce For a simple finish sieve powdered sugar over each serving If you like contrast serve it warm with a scoop of cold ice cream For brunch enjoy smaller portions with fresh berries and Greek yogurt
Cultural and Historical Context
Bread pudding has roots in frugal cooking traditions around the world but this cinnamon vanilla version is deeply American and tied to home baking in the South Generations have used bread pudding to transform leftovers into comfort food worth celebrating From colonial kitchens to modern brunch tables it is a dish that makes the most of humble ingredients
Seasonal Adaptations
In the fall add diced apples or pears along with a dash of nutmeg Come spring swap in lemon zest and blueberries for a lighter vibe During the holidays use eggnog instead of milk and cream and add orange zest
Save It I learned by trial and error that letting the bread soak in the custard for at least ten minutes makes an enormous difference in the final pudding. Every bite will be soft yet not soggy and beautifully flavored.
Recipe FAQs
- → What type of bread works best?
Day-old brioche or challah is best for its soft yet sturdy texture, soaking up custard without becoming mushy.
- → Can I substitute milk or cream?
Whole milk and heavy cream give richness, but you can use half-and-half or non-dairy alternatives for different results.
- → How do I know when it's done baking?
Look for a set custard and golden brown top. Insert a knife; if it comes out mostly clean, it's ready to serve.
- → What mix-ins can I add?
Try raisins, chopped pecans, or even chocolate chips for extra flavor and texture before baking.
- → How should leftovers be stored?
Cool completely, cover tightly, and refrigerate for up to three days. Reheat in the oven or microwave before serving.
- → Is this dessert suitable for vegetarians?
Yes, it contains no meat but does include eggs and dairy. Always check ingredients for dietary preferences.