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Creamy Cinnamon Bread Pudding with Vanilla and Rich Milk Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 70 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 is a comforting dessert made with cubes of stale brioche or challah bread soaked in a rich, creamy custard flavored with vanilla and cinnamon. Baked to perfection and topped with a luscious brown sugar sauce, this dish is perfect for a cozy family gathering or a special occasion treat.

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 Pudding Custard and Bread: Preheat the oven to 325°F (163°C). In a saucepan, heat 2 cups of whole milk with the granulated sugar, unsalted butter, ground cinnamon, and salt until the butter melts and the sugar dissolves. In a separate bowl, beat the eggs and vanilla extract. Slowly temper the eggs by adding some of the warm milk mixture to the eggs while whisking continuously. Then combine all the egg mixture and milk mixture together. Place the cubed stale bread into a greased baking dish, and pour the custard mixture over it, pressing down gently to soak the bread. Let it sit for about 10 minutes to absorb the liquid.
  2. Bake the Bread Pudding: Cover the baking dish loosely with foil and bake for 45 minutes. Remove the foil and continue baking for another 25 minutes or until the pudding is set and golden around the edges. Remove from oven and allow to cool slightly.
  3. Make the Brown Sugar Sauce: While the pudding is baking, combine 1 cup whole milk, 1 cup heavy cream, and ½ cup packed light brown sugar in a saucepan over medium heat. Bring it to a gentle simmer, allowing the sugar to dissolve completely. In a small bowl, mix cornstarch with a little cold milk to create a slurry, then whisk it into the simmering mixture to thicken. Cook for a few minutes until sauce is thick and creamy. Remove from heat and stir in 2 tablespoons butter, 1 tablespoon vanilla extract or paste, and salt to taste. Stir until smooth and glossy.
  4. Serve: Spoon warm bread pudding servings onto plates and drizzle generously with the homemade brown sugar sauce. Enjoy your classic, comforting dessert warm.

Notes

  • Using stale bread is essential for absorbing the custard without becoming too soggy.
  • You can substitute brioche or challah with other rich, soft breads if unavailable.
  • Allow the bread pudding to cool slightly for easier slicing and serving.
  • The brown sugar sauce can be made ahead and reheated gently before serving.
  • For a boozy touch, add a tablespoon of bourbon or rum to the sauce.

Find it online: https://slsrecipes.com/creamy-cinnamon-bread-pudding-with-vanilla-and-rich-milk-recipe/