Cinnamon Bread Pudding with Warm Vanilla Sauce is one of those simple desserts that help you slow down for a minute. I started making it on quiet mornings when the house still smelled like toast and coffee, and there was leftover bread on the counter that needed a purpose. The pudding comes together easily, and the vanilla sauce gives it that soft, steady warmth folks like around the table. I’m Chef Thomas, and this is the kind of recipe that reminds me real comfort doesn’t take much—just a little patience and a few good ingredients. You can find another cozy treat idea here: Cookie Dough Truffles
- Straightforward method with no tricky steps
- Uses common pantry ingredients and leftover bread
- Comforting flavor that works for both dessert and brunch
- Needs soaking and baking time, so it’s not very fast
- Best served warm, so it’s less ideal for hot kitchens in summer
Table of Contents
Why You’ll Love Cinnamon Bread Pudding with Warm Vanilla Sauce
Cinnamon Bread Pudding with Warm Vanilla Sauce has grown on me over the years. I’ve made it enough times to know it behaves well, even when the bread is a little stale or the milk’s just shy of full. For me, Chef Thomas, this one stays in rotation because it always comes out steady—sweet but not too sweet, soft inside, and a little golden on top.
It’s the sort of dessert that feels familiar but not boring. The custard sets just right, the cinnamon quietly ties everything together, and the warm vanilla sauce brings comfort without fuss. It’s forgiving and fits into regular days, not just special ones.
I make this most often on Sunday evenings when the house slows down. It’s a calm way to end the week, and it never seems to sit uneaten for long.
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Cinnamon Bread Pudding with Warm Vanilla Sauce
Ingredients
Equipment
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish generously with butter.
- In a large bowl, combine the cubed bread with the whole milk and heavy cream. Let it soak for about 10 minutes.
- In another bowl, whisk together the eggs, sugar, cinnamon, vanilla, and salt until well combined.
- Pour the egg mixture over the soaked bread, gently mixing to combine without overmixing.
- Transfer the mixture to the prepared baking dish.
- Bake for 45–50 minutes, or until the pudding is set and the top is golden brown.
- To make the warm vanilla sauce, heat 1 cup of heavy cream in a saucepan, add sugar and vanilla, and stir until smooth.
- Serve the bread pudding warm with the vanilla sauce drizzled over the top.
Notes
Ingredients for Cinnamon Bread Pudding with Warm Vanilla Sauce
| Ingredient | Amount |
|---|---|
| 6 cups cubed day-old bread (preferably brioche or challah) | 6 cups |
| 2 cups whole milk | 2 cups |
| 1 cup heavy cream | 1 cup |
| 4 large eggs | 4 large eggs |
| 3/4 cup granulated sugar | 3/4 cup |
| 1 tablespoon ground cinnamon | 1 tablespoon |
| 1 teaspoon vanilla extract | 1 teaspoon |
| 1/4 teaspoon salt | 1/4 teaspoon |
| Butter for greasing | Butter for greasing |
| Optional: Chopped nuts (walnuts, pecans) | Optional |
| Optional: Dried fruits (raisins, cranberries, or apricots) | Optional |
| Optional: A splash of bourbon or rum for added flavor | Optional |
These ingredients give you a soft, custardy base with gentle cinnamon, a bit of richness from the dairy, and room for texture from nuts or dried fruit, which is how I like this pudding to feel as Chef Thomas. If you want a simple overview of how vanilla extract is often used in desserts, this basic explanation of vanilla extract vs essence is helpful to skim Vanilla extract.
Chef Thomas’s Tip:
I stop mixing as soon as I see no dry bread hiding at the bottom of the bowl.
Chef Thomas’s Tip:
I look for a slight jiggle in the middle and a knife that comes out mostly clean when slipped into the center.
Chef Thomas’s Tip:
I like to let it rest 5–10 minutes out of the oven so the steam settles and the slices hold together better.
How I Serve Cinnamon Bread Pudding with Warm Vanilla Sauce
Cinnamon Bread Pudding with Warm Vanilla Sauce is something I usually bring out on slower evenings, when everyone is still lingering at the table and wants “just a little more” of something warm. I’m Chef Thomas, and at home I treat it like a simple pan dessert, not a showpiece.
Most of the time I serve it straight from the baking dish, still warm, with the vanilla sauce in a small pitcher so people can pour as much as they like. For a weeknight, I cut modest squares, spoon them into bowls, and let the sauce soak into the corners. If there are leftovers the next day, I warm individual portions gently and use a lighter drizzle of sauce so it doesn’t feel too heavy.
When we have guests, I might add a small scoop of plain ice cream or lightly sweetened whipped cream on the side, but I still keep the plating relaxed. For a brunch table, I cut smaller portions and set the dish next to coffee, fruit, and something simple and baked like these easy treats from Tomatillo Recipes: Cookie Dough Truffles
Variations and Adjustments for Cinnamon Bread Pudding with Warm Vanilla Sauce
Cinnamon Bread Pudding with Warm Vanilla Sauce has seen a lot of small changes in my kitchen over the years. I’ve nudged it in different directions for guests, for kids, and for whatever bread or mix-ins I actually had on hand, and it has stayed steady for me as Chef Thomas.
Bread and Mix-In Swaps
If you do not have brioche or challah, you can use a sturdy white or French bread and still keep the same method, as long as the pieces are dry enough to soak up the custard without turning mushy. You can lean more into texture by using extra chopped nuts, or keep it softer by using only raisins or other dried fruit.
- Use more nuts and less dried fruit for a slightly crunchier top
- Skip nuts and use just raisins or cranberries for a softer, more uniform bite
Sweetness and Spice Adjustments
If you prefer a less sweet pudding, you can pull the sugar back a little and let the sauce do more of the work, keeping the baking time and custard mix the same. You can also add a pinch of extra cinnamon or a little nutmeg if you like a warmer, more spiced flavor, but I would change just one thing at a time so it stays balanced.
- Reduce the sugar in the custard by a spoonful or two if you like a gentler sweetness
- Add a small pinch of extra cinnamon for more warmth without changing the texture
Texture Adjustments
If you want a softer, more custardy center, you can let the bread soak a few minutes longer before baking so it takes in more liquid. For a firmer slice that cuts very clean, use bread cubes that are a touch larger and make sure you bake until the center is fully set with only a slight jiggle.
- Longer soak time gives a softer middle
- Slightly larger bread cubes and full bake time give a more structured slice
The base method for this pudding does a lot of heavy lifting, so I like to remind folks that small changes are welcome, but changing too many things at once can move it away from the simple, steady pan of comfort we started with.
Storing and Making Cinnamon Bread Pudding with Warm Vanilla Sauce Ahead
Cinnamon Bread Pudding with Warm Vanilla Sauce is something I’ve made often enough that I have a simple routine for leftovers and make-ahead days, and it has held up well for me as Chef Thomas.
For the fridge, I let the pudding cool, then cover the dish or transfer pieces to a shallow, airtight container and keep it for a few days, usually up to about three or four before the texture starts to dry at the edges. The top loses a little of its crispness, but the flavor stays steady, especially once it is warmed with a bit of sauce.
Freezing can work if you know you will not finish the pan in time, and I’ve had better results freezing fully baked pieces rather than the raw mixture. I cool the pudding, wrap individual portions well, tuck them into a freezer bag, and expect the texture to be at its best within a couple of months, knowing it may be a touch softer once thawed.
For make-ahead, you can assemble the bread and custard in the dish, cover it, and rest it in the fridge for several hours or overnight before baking, which gives the bread more time to soak. I like to hold the warm vanilla sauce for the day you plan to serve, since it only takes a few minutes on the stove and tastes freshest that way.
When reheating, I usually cover the pudding and warm it in a low oven until the center is hot and the custard smells warm again, adding a light splash of milk or cream if it looks dry. I try to avoid very high heat or long microwave bursts, since that can make the custard rubbery instead of soft.
The Small Detail That Makes Cinnamon Bread Pudding with Warm Vanilla Sauce Work
Most folks are in a hurry and pour the custard over the bread, give it a quick stir, and slide the pan straight into the oven. The result is often the same problem I used to see in my own kitchen: dry spots in the middle and a top that looks right but hides uneven texture underneath.
Over time, I noticed that every really good pan came from the days I let the bread sit and actually drink in the custard before baking. I started paying attention to that pause, and it showed up again and again in better texture, which is the kind of detail that matters to me as Chef Thomas. The inside stayed soft and custardy instead of bready in the center, and Cinnamon Bread Pudding with Warm Vanilla Sauce felt more even from edge to edge.
The small adjustment is to give the soaked bread a real rest before baking, at least a simple 10–20 minutes where you do not rush it, so the custard has time to move into the bread instead of sitting around it. Letting the mixture rest like this is a common approach with bread puddings and similar custards, since it helps the liquid absorb and cook more evenly, as many basic bread pudding guides point out in their soaking step Thermal Secrets for Homemade Bread Pudding. In cooking terms, it is just about giving the bread enough time to take on the custard so the oven can set it gently into one smooth layer instead of a wet layer and a dry one.
FAQ About Cinnamon Bread Pudding with Warm Vanilla Sauce
Can I use regular sandwich bread instead of brioche or challah?
You can use a sturdy white or French-style bread if that is what you have. I just avoid very soft, thin sandwich slices because they break down fast and can turn the pudding a bit mushy. If I use them, I toast the cubes lightly first to dry them out.
Why did my bread pudding turn out soggy in the middle?
Most of the time it is either too much liquid for the amount of bread, bread that was too fresh, or not quite enough baking time. I look for dry or lightly toasted bread cubes, a good soak, and then bake until the center only has a slight jiggle and no visible wet custard on top.
Can I make Cinnamon Bread Pudding with Warm Vanilla Sauce ahead of time?
You can assemble the bread and custard in the dish, cover it, and chill it before baking, which works well for the same day or overnight. When I do this as Chef Thomas, I expect the bread to soak up more custard, so the texture leans a bit softer in the middle, which many people like
How do I fix bread pudding that feels too dry?
If the top or edges feel dry, I warm portions gently and give them a bit more sauce or a light splash of cream while reheating. Dryness often comes from a little extra oven time, so the sauce helps bring back some softness without changing the bake itself.
How do I know when bread pudding is fully baked?
I look for a golden top, edges that pull just slightly from the dish, and a center that moves a bit but does not look liquid when you nudge the pan. A small knife slipped into the middle should come out mostly clean, with no streaks of raw custard.
Can I freeze leftovers of this recipe?
Yes, you can freeze baked portions if you wrap them well and keep your expectations for texture modest. I freeze individual squares, then thaw and warm them in the oven so they come back soft, knowing they will be a little less crisp on top than the first day.
Final Thoughts on Cinnamon Bread Pudding with Warm Vanilla Sauce
Cinnamon Bread Pudding with Warm Vanilla Sauce is one of those steady desserts I come back to when I want something warm and manageable that still feels like a treat. I’ve made versions of it for years, and it has earned its place in my regular rotation as Chef Thomas because it behaves well and doesn’t ask for much beyond time and gentle heat. If you enjoy this kind of simple comfort, you might like looking through the other dessert ideas in this CATEGORIE: Desserts
