Warm Bread Pudding Treat

Category: Sweet Treats for Every Occasion

Chunks of day-old bread are drenched in a rich, creamy custard made with eggs, milk, cream, and vanilla. A sweet brown sugar and cinnamon topping bakes into a crunchy layer, giving a wonderful texture contrast.

Cooked gently in a water bath, this dessert turns out tender and golden. Serve warm with a luscious vanilla cream sauce, made from simple ingredients like milk, eggs, sugar, and cream. For extra kick, try flavored bread or a splash of liquor in the sauce.

Chef with a smile, ready to cook and serve.
Updated on Thu, 08 May 2025 17:21:45 GMT
A simple white bowl filled with delicious food. Pin
A simple white bowl filled with delicious food. | yummygusto.com

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.
A bowl of food with a spoon in it.
A bowl of food with a spoon in it. | yummygusto.com

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.

A bowl of food with a spoon in it.
A bowl of food with a spoon in it. | yummygusto.com

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.

Bread Pudding Cinnamon Crunch

Soft bread baked with cinnamon sugar layers, topped with a smooth homemade vanilla sauce for a perfect treat.

Prep Time
30 min
Cook Time
60 min
Total Time
90 min
By: Sandra


Skill Level: Medium

Cuisine: French

Yield: 8 Serves (A 2-liter dessert or several small puddings)

Dietary Info: Vegetarian

What You'll Need

→ Crème Anglaise

01 125ml milk (use 2% or full-fat if possible)
02 125ml cream for whipping (35% fat works well)
03 3 egg yolks from large eggs
04 2 tablespoons regular white sugar
05 A small splash of bourbon, whiskey, or rum (optional)
06 Half a teaspoon of vanilla paste or extract

→ Bread Pudding

07 4 whole eggs, large
08 180ml heavy cream
09 500ml full-cream milk
10 7 cups of day-old bread cut into large cubes (brioche, challah, or cinnamon raisin work great)
11 100g regular granulated sugar
12 1 teaspoon of vanilla extract
13 1/2 teaspoon of kosher salt

→ Cinnamon Crunch Topping

14 100g brown sugar, lightly packed
15 2 tablespoons of melted butter
16 2 teaspoons ground cinnamon

Directions

Step 01

Warm milk, cream, and 1 tablespoon of sugar in a small pot over medium-low heat. Keep an eye on it until you see small bubbles forming on the edges.

Step 02

In a bowl, mix the egg yolks and the leftover 1 tablespoon of sugar until smooth. Slowly pour about 120ml of the warm cream mixture into the yolks to gradually bring up their temperature.

Step 03

Pour the egg mixture back into your pot with the cream. Stir constantly until it thickens enough to coat a spoon without boiling, which takes 2 to 3 minutes.

Step 04

Pour the custard through a fine sieve into a bowl. Add vanilla and alcohol if you'd like. Cover the top with plastic wrap touching the surface, and chill in the fridge for at least an hour.

Step 05

Preheat your oven to 175°C (350°F) and set the rack in the middle. Grab a 2-liter baking dish or use smaller ramekins if you prefer.

Step 06

In a medium-sized bowl, whisk the milk, cream, eggs, sugar, vanilla, and salt together until smooth and well combined.

Step 07

Spread the bread cubes evenly into your dish. Pour the custard mixture over the top, filling up about 3/4 of the way. Leave the tops of the bread exposed. Let it sit for 15 minutes to soak, topping up with custard as needed.

Step 08

While the bread is soaking, combine the brown sugar and cinnamon in a bowl. Add the melted butter and stir everything together until it’s well-mixed.

Step 09

Spread the cinnamon topping evenly over the bread. Set the dish inside a larger pan, and fill the pan halfway with hot water to create a water bath. Bake it for 50 to 60 minutes, or until the custard sets and the top turns golden brown.

Step 10

Carefully remove the baking dish from the water bath. Let it cool for 5 to 10 minutes, then serve warm with your chilled crème anglaise poured over.

Notes

  1. You can make the crème anglaise ahead of time! Cover it and store it in the fridge for up to 3 days.
  2. Older bread works best because it soaks up the custard without getting overly mushy.

Gear Required

  • A small pot
  • A fine strainer
  • A medium or large baking dish (or ramekins)
  • A big roasting dish for the water bath
  • A whisk
  • Mixing bowls of various sizes

Allergy Details

Double-check ingredients for allergens. If you’re unsure, talk to a health pro.
  • Includes dairy (like milk, butter, and cream)
  • Contains eggs
  • Has gluten (from the bread)

Nutrition Info (per serving)

Just for reference. It’s not a substitute for a nutritionist’s advice.
  • Calories: 380.5
  • Fat: 18.6 g
  • Carbs: 48.2 g
  • Protein: 9.3 g