Decadent Cinnamon Bread Pudding Recipe with Vanilla Sauce

Cinnamon bread pudding is a cozy, homestyle breakfast or brunch favorite. This recipe transforms leftover bread into a tender, cinnamon-scented custard bake that’s crisp on top and soft inside.

Think warm cinnamon swirl bread in pudding form: fragrant cinnamon, gentle sweetness, and best served warm straight from the oven.

Cinnamon bread pudding is ideal for holidays and larger gatherings because it can be prepared ahead and baked when needed. Picture serving it on a chilly Christmas morning—comforting and impressive.

For brunch, make-ahead dishes save time. This pudding soaks overnight in the fridge and bakes the next morning, freeing you to enjoy your guests. Pair it with savory items like quiche for a balanced spread.

Why You’ll Love This Recipe

Cinnamon sugar — The custard and a final sprinkle of cinnamon-sugar give the pudding a toast-like, sweet-spiced top and a cinnamon thread throughout the interior.

Comfort food — Puddings and casseroles deliver warm, nostalgic flavors that are perfect for cool mornings and holiday gatherings.

Make ahead — Assemble up to a day in advance, let the bread soak in the refrigerator, then bake an hour before serving for an effortless, crowd-pleasing dish.

Ingredients

• Bread. Enriched loaves like challah or brioche work best; a stale Italian or French loaf will also do. Stale bread soaks custard more evenly.
• Eggs. Provide structure for the custard—use large eggs as directed in the recipe card.
• Milk and cream. Whole milk plus heavy cream create a rich, silky custard.
• Cinnamon. Use ground cinnamon for the custard and a cinnamon stick while heating the dairy for deeper flavor.
• Sugars. Brown sugar sweetens the custard; granulated sugar mixed with cinnamon becomes the crunchy topping.
• Mix-ins. Raisins are optional — soak them in rum for extra depth or substitute other dried fruit or chopped apples.

See the recipe card below for exact quantities and full ingredient details.

Where to Find Challah Bread

Challah is commonly available in grocery bakery sections and local bakeries. Brioche buns or loaves are a good alternative. If neither is available, a large French or Italian loaf will work.

For best results use stale bread: open the bag after purchase and let it dry out for a few hours or lightly dry it in a low oven before assembling.

Substitutions and Variations

• Soak raisins in rum for 1–2 hours for boozy flavor.
• Add peeled, chopped apples for a fruitier pudding.
• Swap half-and-half for some or all of the heavy cream to lighten the custard.
• Top the baked pudding with caramel sauce, vanilla sauce, bourbon sauce, or a simple vanilla glaze for extra richness.

How to Make This Recipe

One: Warm milk, cream, brown sugar, butter, salt and a cinnamon stick in a saucepan over medium heat until the butter melts and the mixture begins to bubble around the edges. Remove from heat and cool.

Two: Discard the cinnamon stick. Whisk in vanilla, ground cinnamon and the eggs until smooth.

Three: Tear the bread into 1–2″ pieces to create irregular edges that soak custard well.

Four: Spread the torn bread evenly in a buttered 9×13″ casserole dish.

Hot tip! Tearing the bread (instead of slicing) produces craggy pieces that soak custard and crisp beautifully on top.

Five: Scatter raisins over the bread if using them.

Six: Slowly pour the cooled cinnamon custard evenly over the bread pieces so everything is well-coated.

Seven: Press the bread gently so it soaks up the custard.

Eight: Sprinkle the cinnamon-sugar mixture over the top. Allow the dish to rest while the oven preheats, then bake until set. Serve warm.

Overnight Bread Pudding

This pudding is perfect to assemble the night before. Follow the steps through adding the custard, but wait to add the final cinnamon sugar topping.

Cover the dish tightly with plastic wrap and foil, refrigerate overnight, then remove from the fridge, sprinkle the cinnamon sugar, and bake. You may need an extra 5–10 minutes of baking time since the casserole will be cold.

The finished pudding should be puffy with a crispy top and hot throughout. Check the center temperature or touch the tip of a knife inserted briefly to ensure warmth.

Expert Tips

• Use stale bread for the best texture and custard absorption.
• Tear bread into pieces rather than cutting for more uneven edges that crisp up nicely.
• Dry torn bread for a few hours or briefly in a low oven if you don’t have time to let it stale.
• Allow the warmed milk mixture to cool before adding eggs to avoid scrambling them.

Recipe FAQs

Storage

Store leftovers covered with foil in the refrigerator for up to one week. Reheat individual portions in the microwave, or reheat the whole dish in a 350°F oven for 15–20 minutes until warmed through. For moister results, drizzle a little milk or cream over the pudding before reheating.

More Crowd Pleasing Breakfasts You’ll Love

Cinnamon Bread Pudding

Equipment

• 9×13 inch casserole dish
• Medium saucepan
• Mixing bowls

Ingredients

• 3 cups whole milk
• 2 cups heavy whipping cream
• 1 cup packed brown sugar
• ¼ cup unsalted butter, plus extra for greasing pan
• 1 cinnamon stick
• ½ teaspoon kosher salt
• 1 tablespoon vanilla extract
• 1 tablespoon ground cinnamon
• 2 large eggs
• 2 large egg yolks
• 1 loaf challah bread, torn into ~2″ pieces (about 8–10 cups)
• ½ cup raisins (optional)

Topping

• ⅓ cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. In a small saucepan over low heat, warm the milk, cream, brown sugar, butter, salt, and cinnamon stick. Heat until the butter melts and the mixture begins to bubble at the edges. Remove from heat and cool until warm or room temperature.
2. Remove the cinnamon stick. Whisk in vanilla, ground cinnamon, eggs and egg yolks until completely smooth.
3. Mix granulated sugar and ground cinnamon for the topping in a small bowl.
4. Generously butter a 9×13″ casserole dish. Add half the torn bread, pour half the custard over it, and sprinkle half the cinnamon sugar. Add half the raisins if using.
5. Add the remaining bread, raisins (if using), and custard. Gently press down so the bread soaks the custard. Sprinkle the remaining cinnamon sugar on top and let rest while the oven preheats.
6. Preheat the oven to 350°F. Cover lightly with foil and bake for 20 minutes. Remove the foil and bake an additional 10–20 minutes, until set and the top is golden and crisp. Serve hot or warm.

Notes

Store covered in the refrigerator for up to one week. Reheat portions in the microwave or warm the whole dish in a 350°F oven for 15–20 minutes. Drizzle a little milk or cream over the pudding before reheating to refresh the texture.

Nutrition (estimate)