If you adore warm, comforting desserts that feel like a big cozy hug, then this Creamy Cinnamon Bread Pudding with Brioche and Challah Recipe is just what you need in your life. Combining the soft, buttery richness of brioche and challah bread with a lusciously creamy cinnamon custard, this bread pudding transforms simple pantry staples into a dazzling treat. Whether it’s a weekend brunch or a holiday dinner finale, this dessert offers the perfect balance of sweet, spice, and creaminess that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Creamy Cinnamon Bread Pudding with Brioche and Challah Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a critical role in delivering a beautiful final dish—soft bread cubes soak up the sweet custard, while cinnamon and vanilla bring warmth and depth.
- 6 cups stale brioche or challah bread cubes: Cubed into 2-inch pieces, these breads provide a tender, buttery base that absorbs the custard beautifully.
- 2 cups whole milk (480ml): Adds creaminess and helps soften the bread for that perfect texture.
- ½ cup granulated sugar (100g): Sweetens the custard just enough without overpowering the cinnamon notes.
- 3 tablespoons unsalted butter: Adds richness and buttery flavor while preventing the bread pudding from drying out.
- 1 teaspoon ground cinnamon: The warm, inviting spice that defines this dish.
- ½ teaspoon salt: Balances the sweetness and enhances all the flavors.
- 3 large eggs: The key to that custard consistency that binds everything together.
- 1 tablespoon vanilla extract: Brings a layer of fragrant sweetness that enhances the cinnamon.
- 1 cup whole milk (240ml) plus 1 cup heavy cream (240ml): These combine to create an ultra-rich custard with a velvety texture.
- ½ cup packed light brown sugar (110g): Adds caramel notes and depth for the topping or sauce.
- 2 tablespoons unsalted butter: To enrich the sauce or pudding as needed.
- 2 tablespoons cornstarch: Helps thicken the custard to a smooth, luscious finish.
- 1 tablespoon vanilla extract or paste: Boosts the flavor intensity of the creamy sauce.
- Salt (to taste, optional): Just a pinch to balance out the sweetness in the sauce.
How to Make Creamy Cinnamon Bread Pudding with Brioche and Challah Recipe
Step 1: Prepare the Bread Cubes
Start by cutting your brioche or challah bread into roughly 2-inch cubes. Using slightly stale bread is ideal because it holds the custard better without turning mushy. Spread the cubes on a baking sheet and let them air-dry for an hour or gently toast them in a low oven. This step gives your pudding that perfect tender texture without getting soggy.
Step 2: Craft the Custard Mixture
In a medium saucepan, combine 2 cups whole milk, granulated sugar, butter, cinnamon, and salt over medium heat. Stir occasionally until the butter melts and the mixture is just warm, not boiling. Meanwhile, whisk together eggs and vanilla extract in a large bowl. Slowly pour the warm milk mixture into the eggs while whisking continuously. This technique prevents the eggs from scrambling and results in a silky custard base.
Step 3: Combine Bread with Custard
Place your bread cubes in a large, greased baking dish. Pour the custard mixture evenly over the bread, gently pressing down to submerge the cubes. Let it sit for about 15 minutes to allow the bread to soak up all that creamy cinnamon goodness thoroughly. This soaking time is crucial for achieving the pudding’s signature soft yet structured bite.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C). Cover the baking dish loosely with aluminum foil and bake for 45 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes or until the custard is set and the top is beautifully golden. The aroma filling your kitchen at this point is seriously irresistible!
Step 5: Prepare the Creamy Cinnamon Sauce
While the pudding bakes, whisk together brown sugar, remaining whole milk, heavy cream, cornstarch, butter, vanilla extract, and a pinch of salt in a saucepan over medium heat. Continuously stir until the mixture thickens into a smooth, creamy sauce that perfectly complements every spoonful of the bread pudding.
How to Serve Creamy Cinnamon Bread Pudding with Brioche and Challah Recipe
Garnishes
To elevate the experience, sprinkle freshly ground cinnamon or a dusting of powdered sugar on top. A few toasted pecans or walnuts add delightful crunch and nuttiness that contrast nicely with the soft pudding. For a fancy touch, a dollop of whipped cream melts perfectly over the warm dessert.
Side Dishes
This bread pudding pairs wonderfully with a scoop of vanilla ice cream or a side of fresh berries to cut through the richness. If serving as part of brunch, consider alongside scrambled eggs and crispy bacon, balancing sweet and savory beautifully.
Creative Ways to Present
For special occasions, serve the pudding in individual ramekins or mason jars. Drizzle the creamy cinnamon sauce tableside for an interactive and elegant presentation. You could even layer the bread pudding with fruit compote in a trifle-style dish, making every bite a delightful surprise.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Cinnamon Bread Pudding with Brioche and Challah Recipe in an airtight container in the refrigerator. It stays fresh for up to 3-4 days. The flavors actually deepen overnight, making it great for next-day enjoyment.
Freezing
If you want to save some for later, this bread pudding freezes beautifully. Wrap individual portions tightly in plastic wrap and then foil or use freezer-safe containers. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers gently in the oven at 325°F (160°C) until warmed through to maintain that perfectly creamy texture. Alternatively, a microwave works well for single servings but watch carefully to avoid drying out. Add a splash of cream or the remaining sauce to refresh the moisture.
FAQs
Can I use other types of bread for this pudding?
Absolutely! While brioche and challah bring the richest flavor and texture, you can substitute with other sturdy breads like French bread or even croissants. Just ensure the bread is a day or two old for the best custard absorption.
Is it possible to make this recipe dairy-free?
You can swap whole milk and heavy cream with plant-based alternatives such as almond or oat milk, and use vegan butter instead of unsalted butter. The texture might be slightly different but still deliciously creamy.
Can I prepare this dish the night before baking?
Yes, assembling the pudding the night before and storing it covered in the fridge allows the bread to soak overnight, which intensifies the flavors and ensures incredible creaminess. Just bake before serving.
What is the best way to get a crunchy top on bread pudding?
Removing the foil toward the end of baking allows the top to crisp up nicely. You can also sprinkle a little extra brown sugar or cinnamon sugar on top before baking for added crunch and sweetness.
How do I prevent the pudding from becoming soggy or dry?
The key is balance: don’t skimp on the custard, and ensure you allow the bread cubes enough time to soak. Also, baking covered initially and then uncovered finishes the pudding perfectly — creamy inside and slightly crisp on top.
Final Thoughts
There’s something so deeply satisfying about making and sharing this Creamy Cinnamon Bread Pudding with Brioche and Challah Recipe with loved ones. It’s comforting, flavorful, and surprisingly simple, turning humble ingredients into a memorable dessert. I truly encourage you to give it a go, and get ready to welcome a new favorite family classic to your table.
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Creamy Cinnamon Bread Pudding with Brioche and Challah Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic bread pudding recipe transforms stale bread into a rich and creamy dessert, infused with warm cinnamon and vanilla flavors. It features a custard base made with whole milk, heavy cream, eggs, and sugar, baked until golden and set. The pudding is complemented by a luscious brown sugar sauce thickened with cornstarch and enriched with butter and vanilla, making it a perfect comforting dessert for family gatherings or special occasions.
Ingredients
Bread Pudding
- 6 cups stale bread, cut into 2-inch cubes (preferably brioche or challah)
- 2 cups whole milk (480ml)
- ½ cup granulated sugar (100g)
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 tablespoon vanilla extract
Brown Sugar Sauce
- 1 cup whole milk (240ml)
- 1 cup heavy cream (240ml)
- ½ cup packed light brown sugar (110g)
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract or paste
- Salt, to taste (optional)
Instructions
- Prepare the bread and custard: Preheat your oven to 350°F (175°C). Place the cubed stale bread into a large mixing bowl. In a saucepan over medium heat, combine 2 cups whole milk, granulated sugar, butter, cinnamon, and salt. Heat just until the butter melts and sugar dissolves. In a separate bowl, whisk the eggs and vanilla extract. Slowly pour the warm milk mixture into the eggs, whisking continuously to temper the eggs. Pour this custard evenly over the bread cubes, gently tossing to ensure all bread is soaked well.
- Bake the bread pudding: Transfer the soaked bread mixture into a buttered baking dish. Bake in the preheated oven for approximately 60-70 minutes, or until the custard is set and the top is golden brown. Check occasionally to avoid overbaking; the center should be firm but slightly jiggly. Remove from oven and allow to cool slightly.
- Prepare the brown sugar sauce: In a saucepan over medium heat, combine 1 cup whole milk, heavy cream, and light brown sugar. Stir until the sugar dissolves and the mixture begins to warm. In a small bowl, mix cornstarch with a few tablespoons of cold milk to form a slurry. Slowly add the slurry to the warm milk mixture, whisking constantly to avoid lumps. Continue cooking until the sauce thickens, about 3-5 minutes. Remove from heat and stir in butter, vanilla extract, and salt to taste.
- Serve: Spoon generous amounts of the warm brown sugar sauce over the bread pudding servings. Enjoy immediately for a comforting and delicious dessert experience.
Notes
- Use stale bread for best results as it absorbs custard better without becoming mushy.
- Brioche or challah bread enhances the pudding’s richness and texture due to their buttery crumb.
- Ensure to temper the eggs to avoid scrambling by slowly adding warm milk mixture while whisking.
- The brown sugar sauce can be made ahead and warmed before serving.
- Store leftovers in the refrigerator for up to 3 days and reheat gently before serving.
