Cinnamon Bread Pudding

There’s something undeniably comforting about a warm dish of bread pudding. This Cinnamon Bread Pudding, made with rich challah, vanilla bean custard, and a sweet brown sugar crumble, takes cozy desserts to a new level.

If you’re craving something warm, sweet, and utterly satisfying, you need to try this Cinnamon Bread Pudding. Thick, challah bread is soaked in a delicious, not overly sweet vanilla custard, and sprinkled with a cinnamon brown sugar crumble that gives it the best crunch. I serve this pudding with a dollop of homemade cinnamon whipped cream for an extra boost of cinnamon flavor.

It’s the perfect dessert for a cozy night in or when you’re entertaining family and friends.

For more warm cinnamon treats, try my Cinnamon Crunch Banana Bread, Coffee Cake Cookies, and Sticky Pecan Cinnamon Rolls.

Why You’ll Love This Bread Pudding Recipe

• Irresistible flavor- The warm cinnamon and sweet vanilla mixed with the soft challah creates a comforting and tasty dessert.
• Easy to make- With simple ingredients and straightforward steps, this recipe is approachable for both novice and experienced bakers.
• Make-ahead friendly- This bread pudding can be assembled and refrigerated overnight. It can go straight from the refrigerator to the oven when you’re ready to serve it. Just make sure to add some extra time since it will be cold.
• Versatile- Serve it plain, with a dollop of cinnamon whipped cream, or with a drizzle of warm caramel sauce.

Ingredient Notes

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page. 

• Challah- This braided bread is slightly sweet and airy, making it ideal for bread pudding. If you can’t find challah, brioche or any other soft, sweet bread will work.
• Eggs- I use large eggs and egg yolks inside the custard.
• Heavy cream- Adds so much richness to this bread pudding. You can substitute some or all of the heavy cream with half and half.
• Half and half- While still creamy, using half and half can reduce the overall fat content compared to using only heavy cream. You can also substitute with whole milk.
• Vanilla- I use vanilla bean paste but you can also use 1 tablespoon of vanilla extract.
• Sugar- I use white granulated sugar to sweeten the custard. You can also use maple syrup or coconut sugar.
• Brown sugar- Adds a warm, molasses flavor to the crumble. Use dark or light brown sugar.
• Flour- I use all-purpose flour.
• Cinnamon- Adds the perfect amount of warmth. Feel free to experiment with other flavors such as nutmeg, ground ginger or pumpkin spice.
• Butter- I use unsalted butter inside the crumble.

Step By Step Instructions

STEP 1: Prepare the custard. In a large mixing bowl, whisk together the eggs, egg yolks, half and half, heavy cream, granulated sugar, and vanilla bean paste. Continue whisking until the mixture is smooth and well combined.

STEP 2: Slice the challah. Next, use a serrated knife to slice the challah into 1-inch thick pieces.

STEP 3: Soak. Grease a 9×13 baking pan or large dutch oven skillet with butter. Sprinkle with bottom with a thin layer of cinnamon sugar. Then, take sliced challah and dip each piece into the custard. Arrange the soaked challah into your baking dish. Sprinkle each piece with cinnamon sugar.

Then, pour the remaining custard over the bread. Allow the mixture to sit for 1 hour, letting the bread soak up the custard.

STEP 4: Add the crumble topping. In a bowl, mix the brown sugar, cinnamon, flour, and butter. Arrange over the bread slices. Lightly cover with foil.

STEP 5: Bake. Preheat oven to 350℉. Now, place the baking dish in the oven and bake for 25 minutes, then remove the foil and bake for an additional 25-30 minutes or until the custard is set the top is golden brown.

STEP 6: Cool. Once baked, remove the pudding from the oven and let it cool for a few minutes. This will make it easier to serve.

STEP 7: Make cinnamon whipped cream. In a large mixing bowl, combine heavy cream with sugar, vanilla extract and cinnamon. Use a hand mixer to beat the mixture until soft peaks form. Transfer to a small bowl and serve on the side or spoon directly on top of bread pudding. Enjoy!

Expert Baking Tips

Use stale challah- For the best texture, use stale challah or let fresh bread sit out for a few hours or overnight to dry slightly. Stale bread absorbs the custard better.

Don’t skip soaking time- Allow the bread to soak in the custard mixture for at least 1 hour, or even longer if you can. This ensures that every piece of bread is well-coated and saturated.

Experiment with spices- While cinnamon is classic, feel free to experiment with other spices like nutmeg, cardamom, or allspice for a unique flavor twist.

Serve warm- Bread pudding is best served warm. If you make it ahead of time, reheat individual portions in the microwave or oven before serving.

Frequently Asked Questions

Storing and Reheating

Once this Cinnamon Bread Pudding has cooled, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it by wrapping it tightly in plastic wrap and foil, or placing it in a freezer-safe container. It will keep well in the freezer for up to 2 months.

Reheating

To reheat, cover the bread pudding with foil and place it in the oven at 350℉ for about 10-15 minutes, or until warmed through. If reheating from frozen, thaw it in the refrigerator overnight before warming in the oven. For individual portions, you can use the microwave, heating in 30-second increments until warmed.

What To Serve with Challah Bread Pudding

• Vanilla ice cream- A scoop of creamy vanilla ice cream pairs perfectly with the warm, rich bread pudding.
• Crème Anglaise- A silky, vanilla-flavored custard sauce that is poured over the bread pudding.
• Caramel sauce- Homemade or store-bought, drizzle warm caramel sauce over the top for an extra layer of sweetness and richness.
• Whipped cream- Light and fluffy whipped cream adds an airy touch to this rich bread pudding.
• Fresh berries- To include a fresh element, add fresh strawberries, raspberries or blueberries.