Bread Pudding Recipe – Cinnamon, Vanilla & Caramel Delight

Last Updated on 2 months by Neha Deshmukh

Bread Pudding Recipe – Cinnamon, Vanilla & Caramel Delight

Hey everyone! If you’re anything like me, you love a good comfort food recipe. And let me tell you, this bread pudding is the ultimate cozy treat. I first made this for a potluck and it disappeared in minutes – seriously! It’s warm, comforting, and smells absolutely divine. Get ready to fall in love with this Cinnamon, Vanilla & Caramel Bread Pudding!

Why You’ll Love This Recipe

This isn’t your grandma’s bread pudding (though grandma’s is great too!). It’s incredibly easy to make, perfect for using up day-old bread, and bursting with warm cinnamon-vanilla flavor. The rich, creamy custard and that drizzle of caramel… oh my! It’s a guaranteed crowd-pleaser and a fantastic dessert for any occasion. Plus, it’s ready in under an hour – what’s not to love?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 12 oz (approx. 340g) day-old buns/rolls
• 7 large eggs
• 1 cup (200g) sugar
• 0.75 teaspoon (3.75ml) cinnamon powder
• 2 teaspoons (10ml) vanilla extract
• 1 cup (240ml) heavy cream
• 1 stick (113g) melted butter
• 1.5-2 cups (360-480ml) water
• Homemade caramel sauce, as needed

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Day-old Buns/Rolls: Seriously, don’t skip this! Stale bread soaks up the custard beautifully without getting mushy. I usually use leftover pav or dinner rolls, but challah or brioche work wonderfully too.
• Vanilla Extract: Splurge on the good stuff here. A high-quality vanilla extract really elevates the flavor. I prefer using a pure vanilla bean paste for an even richer taste.
• Heavy Cream: Don’t skimp on the cream! It’s what makes this bread pudding so incredibly decadent and creamy. You can use double cream too, it works just as well.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (180°C).
2. Cut your day-old bread into large cubes and set them aside. Don’t worry about being too precise – rustic is good!
3. In a large bowl, whisk together the eggs and sugar until light and fluffy.
4. Now, add the cinnamon powder, vanilla extract, heavy cream, and melted butter. Mix until everything is smooth and well combined.
5. Pour in 1.5 cups of water and mix again. If the mixture seems a little dry, add the remaining water, a little at a time, until it reaches a nice, pourable consistency.
6. Gently fold the bread cubes into the egg mixture, making sure every piece is nicely coated. Let it sit for a few minutes to allow the bread to soak up the custard.
7. Grease a 9×13-inch baking pan (or line it with parchment paper for easy cleanup!).
8. Pour the bread mixture into the prepared pan and spread it out evenly.
9. Bake for 45 minutes. To check if it’s done, insert a toothpick into the center – it should come out mostly clean. If not, bake for another 5-10 minutes.
10. Let the bread pudding cool for about 10 minutes before slicing and serving. Don’t forget a generous drizzle of that homemade caramel sauce!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overbake! You want the center to be slightly wobbly.
• If your bread is really stale, you might need to add a bit more water to the custard.
• For a richer flavor, try soaking the bread in the custard overnight in the fridge.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: A pinch of nutmeg or cardamom adds a lovely warmth. My friend, Priya, swears by a tiny bit of grated nutmeg!
• Festival Adaptations: During Christmas, I love adding dried cranberries and orange zest. For Thanksgiving, pecans and a splash of maple syrup are divine.
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread! It works beautifully.
• Vegan Adaptation: Replace the eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a plant-based cream and butter alternative.

Serving Suggestions

This bread pudding is amazing on its own, but here are a few ideas to take it to the next level:

• A scoop of vanilla ice cream is always a good idea.
• A dollop of whipped cream adds a lovely lightness.
• A sprinkle of chopped nuts provides a nice crunch.

Storage Instructions

Leftovers? Lucky you! Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

1. Can I use different types of bread for this recipe?

Absolutely! While day-old buns/rolls are ideal, challah, brioche, croissants, or even sliced bread will work. Just adjust the soaking time accordingly.

2. How can I prevent the bread pudding from being soggy?

Using stale bread is key! Also, don’t oversoak the bread in the custard. You want it to be coated, but not swimming.

3. Can I make this bread pudding ahead of time?

Yes! You can assemble the bread pudding and store it in the fridge overnight. Just add about 10-15 minutes to the baking time.

4. What is the best way to reheat leftover bread pudding?

I recommend reheating it in the oven at 300°F (150°C) for about 15-20 minutes, or until warmed through. You can also microwave it in short bursts, but it won’t be quite as crispy.

5. Can I add fruit or nuts to this bread pudding?

Definitely! Raisins, cranberries, chopped apples, pecans, walnuts – the possibilities are endless! Add them when you fold in the bread cubes.