If you have a soft spot for desserts that feel like a warm hug from the inside, then this Creamy Cinnamon Bread Pudding with Vanilla and Caramel Recipe is absolutely for you. Imagine tender, custardy bread cubes soaked in a luscious cinnamon-spiced vanilla custard, all topped with a decadent homemade caramel sauce that’s silky and rich. This dish has that magic ability to make your kitchen smell like comfort and your heart warm with every bite. It’s a timeless treat that’s perfect whether you’re cozying up on a chilly evening or impressing friends and family with something truly special.
Ingredients You’ll Need
Putting together this Creamy Cinnamon Bread Pudding with Vanilla and Caramel Recipe is easier than you think because it relies on simple, wholesome ingredients that create a perfect balance of flavors and textures. Each component plays a key role—from the soft, buttery bread soaking up the creamy custard, to the fragrant cinnamon adding warmth and the caramel bringing a touch of indulgence.
- 6 cups stale bread: Using brioche or challah gives the pudding a tender crumb and rich flavor.
- 2 cups whole milk (480ml): Adds creaminess and moisture to the custard base.
- ½ cup granulated sugar (100g): Sweetens the custard just right without overpowering.
- 3 tablespoons unsalted butter: Brings a gentle richness and helps with browning the bread.
- 1 teaspoon ground cinnamon: The star spice that infuses every bite with warmth and depth.
- ½ teaspoon salt: Balances sweetness and enhances flavor nuances.
- 3 large eggs: Essential for creating the custard’s creamy, firm texture.
- 1 tablespoon vanilla extract: Infuses a sweet, aromatic note that pairs beautifully with cinnamon.
- 1 cup whole milk (240ml) + 1 cup heavy cream (240ml): Together, these create a rich, velvety custard.
- ½ cup packed light brown sugar (110g): Adds a deep, caramel-like sweetness for the sauce.
- 2 tablespoons unsalted butter (for the caramel): Provides luscious mouthfeel and richness to the caramel.
- 2 tablespoons cornstarch: Thickens the caramel sauce to that perfect glossy texture.
- 1 tablespoon vanilla extract or paste (for the caramel): Elevates the caramel with a comforting vanilla scent.
- Salt (optional and to taste): Enhances the caramel’s complexity and balances sweetness.
How to Make Creamy Cinnamon Bread Pudding with Vanilla and Caramel Recipe
Step 1: Prepare the Bread and Custard
Start by cubing your stale brioche or challah into roughly 2-inch pieces; these fluffy breads are ideal because their texture absorbs the custard effortlessly. Next, whisk together the whole milk, granulated sugar, melted butter, ground cinnamon, and salt in a large mixing bowl. Beat in the eggs and vanilla extract until smooth. Pour this glorious custard over the bread cubes and give everything a gentle toss to ensure each cube gets luxuriously coated. Let this mixture sit for at least 15 minutes to let the bread fully soak up all that creamy goodness.
Step 2: Bake the Bread Pudding
Preheat your oven to 350°F (175°C). Transfer the soaked bread cubes and custard into a buttered baking dish, spreading the mixture evenly. Bake uncovered for about 60-70 minutes, or until the top is golden brown and the custard sets beautifully inside. You’ll know it’s done when a knife inserted in the center comes out clean but the pudding still feels soft and custardy.
Step 3: Make the Vanilla Caramel Sauce
While the pudding is baking, start your caramel sauce by melting the brown sugar and butter together over medium heat. Toss in the cornstarch mixed with a bit of water to prevent lumps, stirring constantly as the mixture thickens. Gradually whisk in the whole milk, heavy cream, and vanilla extract, cooking until the sauce is luxuriously smooth and creamy. Add a pinch of salt if you want to balance the sweetness and enhance the deep caramel flavor. Set aside and keep warm.
Step 4: Combine and Serve
Once the bread pudding is out of the oven and has cooled just a bit, drizzle that rich vanilla caramel sauce all over it. The sauce seeps into every nook and cranny, making each forkful irresistibly creamy and sweet. Now you’re ready to dig in or prepare for serving guests!
How to Serve Creamy Cinnamon Bread Pudding with Vanilla and Caramel Recipe
Garnishes
To elevate your Creamy Cinnamon Bread Pudding with Vanilla and Caramel Recipe, try topping it with freshly whipped cream or a scoop of vanilla ice cream for a cool contrast. A sprinkle of toasted pecans or walnuts adds wonderful texture and nuttiness. For a pretty touch, dust a little extra cinnamon or powdered sugar on top just before serving.
Side Dishes
This rich dessert pairs beautifully with fresh fruit like berries or sliced apples to balance its sweetness. A cup of strong coffee or spiced chai can also complement the warm cinnamon and caramel notes perfectly, making each bite even more memorable.
Creative Ways to Present
For a showstopper presentation, serve individual portions in ramekins or mini cast iron skillets straight from the oven. You can layer the bread pudding into clear glass jars for a charming, rustic look that lets the creamy, caramel-filled layers shine through. Adding a drizzle of caramel in a pretty swirl over the top adds a gourmet flair.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Cinnamon Bread Pudding with Vanilla and Caramel Recipe keeps wonderfully in the fridge for up to 3 days. Cover it tightly with plastic wrap or store in an airtight container to preserve its creamy texture and prevent it from drying out.
Freezing
You can freeze this bread pudding either before or after baking. Place it in a sturdy freezer-safe container, and freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator.
Reheating
Reheat individual portions in the microwave for about a minute or so, or warm the entire dish in the oven at 325°F (160°C) until heated through, around 15-20 minutes. Add a little extra splash of milk or cream before reheating if it seems too firm. Top with warmed caramel sauce again for that fresh-from-the-oven taste.
FAQs
Can I use different types of bread for this recipe?
Absolutely! While brioche or challah are preferred for their richness and texture, you can use other breads like French bread or even croissants. Just make sure it’s slightly stale so it soaks up the custard without falling apart.
Is there a non-dairy option for this bread pudding?
Yes, you can substitute whole milk and heavy cream with coconut milk or almond milk for a dairy-free version. The texture and flavor will be slightly different but still wonderfully creamy and satisfying.
Can I prepare this dessert a day ahead?
Definitely! The flavors actually deepen if the bread pudding sits overnight before baking. Just assemble it and store it covered in the fridge, then bake the next day as usual.
How do I know when the bread pudding is fully cooked?
The pudding is ready when its top is golden and the center is set but still soft—a knife inserted should come out mostly clean with a few moist crumbs, not runny custard.
What’s the best way to make the caramel sauce smooth?
Constant stirring while adding the cornstarch slurry and liquids helps avoid lumps. Also, be sure to dissolve the cornstarch in a little cold water before adding it to the hot sugar mixture for a velvety sauce.
Final Thoughts
If you’re looking to bring a little extra sweetness and comfort into your life, this Creamy Cinnamon Bread Pudding with Vanilla and Caramel Recipe is your new best friend. It’s easy to prepare with straightforward ingredients but exudes incredible cozy vibes and rich flavors that make every bite feel like a celebration. Give it a try, and I promise it will become a beloved staple in your dessert rotation.
Print
Creamy Cinnamon Bread Pudding with Vanilla and Caramel Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This rich and comforting Bread Pudding recipe transforms stale bread into a creamy, custardy dessert flavored with cinnamon and vanilla. Perfect for an indulgent treat, it combines soft bread soaked in a spiced milk and egg mixture, baked to golden perfection with a luscious vanilla sauce on the side.
Ingredients
Bread Pudding
- 6 cups stale bread, cut into 2-inch cubes (preferably brioche or challah)
- 2 cups whole milk (480 ml)
- ½ cup granulated sugar (100 g)
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 tablespoon vanilla extract
Vanilla Sauce
- 1 cup whole milk (240 ml)
- 1 cup heavy cream (240 ml)
- ½ cup packed light brown sugar (110 g)
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract or paste
- Salt, to taste (optional)
Instructions
- Prepare the bread mixture: Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish. Place the bread cubes into a large mixing bowl. In a saucepan, heat 2 cups of whole milk, granulated sugar, 3 tablespoons of butter, cinnamon, and salt over medium heat until the butter melts and the mixture is warm but not boiling. In a separate bowl, whisk the eggs and vanilla extract. Slowly pour the warm milk mixture into the eggs while whisking constantly to temper the eggs, avoiding curdling.
- Combine and soak the bread: Pour the egg and milk mixture over the bread cubes, tossing gently to coat all pieces. Allow the bread to soak for about 10 minutes so it absorbs the custard well.
- Bake the pudding: Transfer the soaked bread mixture into the buttered baking dish, spreading evenly. Bake in the preheated oven for approximately 60 to 70 minutes or until the pudding is set and the top is golden brown. You can test doneness by inserting a knife into the center; it should come out clean.
- Prepare the vanilla sauce: While the pudding bakes, combine whole milk, heavy cream, brown sugar, and butter in a saucepan over medium heat. In a small bowl, mix cornstarch with a little cold milk to create a slurry. When the milk mixture starts to simmer, whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat and stir in vanilla extract and salt to taste.
- Serve: Once the bread pudding has finished baking, allow it to cool slightly. Serve warm with generous spoonfuls of the vanilla sauce drizzled on top for a creamy finish.
Notes
- Use day-old or stale bread for the best texture; fresh bread may turn soggy.
- For extra decadence, add raisins or chopped nuts to the bread mixture before baking.
- The vanilla sauce can be made ahead and reheated gently before serving.
- Make sure to temper the eggs by slowly adding warm milk to avoid scrambled eggs in the custard.
- Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
