
This sumptuous bread pudding turns forgotten stale bread into an amazing treat that'll make your kitchen smell wonderful. You'll love how the crunchy cinnamon-sugar top meets the soft, custard-soaked middle—it's a texture dream! Add the smooth crème anglaise and you've got a fancy twist on a classic comfort dessert.
I came up with this when I was trying to use up some stale cinnamon raisin bread. My family loved it so much they now ask for it at every holiday, and I've tweaked the sauce recipe tons of times to get it just right.
What You'll Need
- Chunks of stale bread: This is your main ingredient—try cinnamon raisin bread, challah or brioche. Go for bread you can cut into big chunks instead of thin slices.
- Whole milk and heavy cream: They make the rich custard base. Get the best quality you can find since it really affects the taste.
- Eggs: They hold everything together. Grab large eggs and let them sit at room temp for best mixing.
- Granulated and brown sugars: They work together for sweetness plus caramel flavors. Try dark brown sugar if you want stronger molasses notes.
- Vanilla extract: Brings warmth to the dish. Skip the fake stuff and use real extract for clean flavor.
- Cinnamon: The star spice in this dessert. Freshly ground will give you the boldest taste.
- Butter: Helps make that amazing crispy topping. Unsalted lets you control the salt level better.
- Egg yolks: They're what makes your sauce silky smooth. The fresher the better.
- Heavy cream and milk: Mixed for the right level of richness without going overboard.
- Sugar: Just enough to sweeten while letting the vanilla shine.
- Vanilla extract or bean paste: The heart of good crème anglaise. Worth spending extra for real vanilla.
How To Make It
- Start the Crème Anglaise:
- Warm up the cream, milk, and half your sugar until tiny bubbles show up around the edges, but don't let it boil. In another bowl, beat the egg yolks with the rest of the sugar until they look pale and get a bit thicker.
- Warm Those Eggs Carefully:
- Pour about half a cup of the hot cream mix into the egg yolks very slowly, a little bit at a time. This slowly warms the eggs without cooking them.
- Finish the Sauce:
- Pour the warmed egg mix back into the pot with the remaining cream and cook it on low heat. Keep stirring until the sauce coats a spoon. Pour it through a strainer and add your vanilla.
- Mix the Pudding Base:
- Stir together milk, cream, eggs, sugar, vanilla, and salt until smooth. Put your bread chunks in a baking dish, pour the mixture over them, and let them soak for 15 minutes.
- Make the Crunchy Topping:
- Mix the brown sugar with cinnamon, then add melted butter until it looks like wet sand. Sprinkle it all over your soaked bread.
- Bake with Extra Care:
- Put your dish inside a bigger pan filled with hot water that comes halfway up the sides. Bake until the middle is set and the top turns golden brown.

That cinnamon crunch top really makes this bread pudding stand out from regular versions. When my grandma tried it, she actually got teary-eyed because it reminded her of something she ate as a kid.
Prep It Early
One great thing about this dessert is you can get it ready ahead of time. You can put the whole thing together right up to the baking step, then wrap it and keep it in the fridge overnight. Just let it warm up a bit before you bake it. The sauce stays good in the fridge for three days—just give it a quick stir before you pour it.
Choosing Your Bread
Almost any bread works here, but your choice will change how it tastes in the end. Cinnamon raisin bread adds extra cinnamon flavor. Challah and brioche bring rich eggy notes, while croissants make it super buttery. Whatever you pick, make sure it's a bit stale and cut into big chunks about 1 to 1.5 inches across.
Ways To Serve It
Eat this bread pudding while it's still warm and pour cold crème anglaise all over it. For fancy occasions, add some vanilla ice cream or fresh berries on top. A little grated nutmeg smells amazing with it. It tastes great with a cup of strong coffee to balance out the richness.

This dessert brings together amazing textures and flavors you won't forget.
Recipe Q&A
- → Which bread gives the best results?
Older, slightly stale bread is ideal since it soaks up the creamy custard just right without becoming too mushy. Try cinnamon raisin bread for added flavor, or use sturdier options like challah or brioche to hold firm chunks.
- → Can I prepare the vanilla sauce in advance?
Sure, you can! Store the sauce in the fridge for up to 3 days. To avoid a skin forming, press plastic wrap right onto its surface. Remember, chilling thickens the sauce slightly.
- → Why cook this dessert in a water bath?
A water bath ensures everything bakes slowly and evenly. This helps the custard stay silky and prevents it from curdling or turning tough during cooking.
- → When is the vanilla sauce ready to serve?
The sauce is done when it's thick, able to coat the back of a spoon. Dip, swipe your finger through it, and you should see a clear trail. Keep an eye on it; don't let it boil, or the eggs could scramble.
- → Can I bake smaller portions instead of one large dish?
Yes, you can! Use ramekins instead of a big dish to make individual servings. Adjust the baking time—they'll finish in 35-45 minutes instead of the usual hour or so.
- → What kinds of alcohol can I add to the sauce?
Liquors like whiskey, bourbon, or rum enhance the flavor perfectly. Add just a teaspoon or two after the sauce is strained. Leave it out entirely if you'd rather skip the alcohol.