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Creamy Cinnamon Bread Pudding with Brioche and Challah Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 77 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://slsrecipes.com/creamy-cinnamon-bread-pudding-with-brioche-and-challah-recipe/