Save to Pinterest This Cinnamon Toast Bread Pudding with Caramel Sauce takes cozy breakfast flavors and transforms them into an irresistible dessert. Perfect for using up day-old bread and welcoming special occasions, it has all the warmth of cinnamon toast with a creamy baked custard finish. Every forkful brings back memories of lazy weekend mornings and festive holiday treats shared around the table.
I first served this for my family's Christmas brunch and everyone wanted seconds I now hide an extra portion in the fridge just for me
Ingredients
- Challah or brioche bread: Choose slightly stale bread for the best texture It soaks up the custard without turning mushy
- Whole milk and heavy cream: These combine to make the pudding luxuriously soft and custardy Look for high quality dairy for best flavor
- Eggs: Provide structure and richness Use large fresh eggs for consistent results
- Granulated sugar: Sweetens both the pudding and caramel Sunny yellow sugar signals freshness
- Ground cinnamon: Brings classic spice notes Choose a fresh and fragrant cinnamon for maximum aroma
- Vanilla extract: Deepens flavor Look for real vanilla rather than imitation for a natural taste
- Unsalted butter: Adds depth and golden color Use sweet cream butter for a hint of dairy sweetness
- Light brown sugar: Essential for the caramel Look for soft fine crystals for smoother sauce making
- Salt: Enhances sweetness and balances flavors Opt for fine sea salt to melt easily
Instructions
- Cube the Bread:
- Cut bread into roughly one inch pieces Place them on a sheet pan and toast in the oven at 325 degrees for ten minutes until crisp Letting bread dry slightly keeps the pudding from becoming soggy and gives structure to each bite
- Prepare the Custard:
- In a large bowl whisk together eggs granulated sugar cinnamon and vanilla until well blended Gradually pour in the milk and cream whisking until smooth The eggs and dairy must be fully combined so every piece of bread absorbs a rich custard
- Soak the Bread:
- Add toasted bread cubes to the bowl with custard Gently stir until each piece is evenly coated Press bread down with a spatula to help it soak up the mixture Cover and let stand for thirty minutes at room temperature This resting step ensures every crumb is infused with cinnamon flavor
- Assemble and Bake:
- Butter your favorite baking dish pour in the soaked bread and spread into an even layer Dot the top with butter cubes Sprinkle extra cinnamon if you love the aroma Bake in a 350 degree oven for about forty five minutes until puffed and lightly golden A knife inserted should come out clean with custard set but still tender
- Make the Caramel Sauce:
- While pudding bakes combine brown sugar butter and a pinch of salt in a saucepan over medium heat Stir constantly until melted and starting to bubble Add cream slowly being careful of splatters Simmer for five minutes whisking often The sauce thickens as it cools so stop boiling when it coats a spoon Pour over the bread pudding right before serving for maximum decadence
Save to Pinterest I love the way the cinnamon perfumes the air while baking One Christmas morning my kids danced around the kitchen waiting for the first sticky caramel drizzle
Storage Tips
Leftover bread pudding stores well covered in the refrigerator for up to three days To reheat use the oven for best texture Instead of microwave which can make it rubbery warm it in a 300 degree oven tented with foil
Ingredient Substitutions
Try swapping in raisin bread or cinnamon swirl bread for extra layers of flavor Almond or oat milk work instead of dairy for a lighter version Those avoiding eggs can try a flaxseed custard though the final texture will change
Serving Suggestions
Serve slices warm with an extra pour of caramel sauce Whipped cream or vanilla ice cream take it over the top I sometimes garnish with toasted nuts or a sprinkle of coarse sugar for a fun crunch
Cultural Context
Bread pudding stretches humble ingredients into special occasion fare It originated as a way to use every scrap of bread now it is cherished across cuisines from American diners to English tea tables Cinnamon is a beloved spice in comfort desserts around the world
Seasonal Adaptations
Add diced apples or pears to the bread mix for autumn flavor Swap cinnamon for pumpkin pie spice during Thanksgiving Fresh strawberries and rhubarb turn this pudding into a springtime brunch star
Save to Pinterest This Cinnamon Toast Bread Pudding is sure to become a favorite centerpiece for brunch or dessert Serve warm and enjoy the rich flavors with family and friends
Recipe FAQs
- → What type of bread works best?
Day-old challah or brioche offers the ideal texture and absorbs the custard mixture well, creating a soft interior and lightly crisp edges.
- → How do you prevent the pudding from becoming soggy?
Use stale bread and let it soak in the custard just long enough to absorb but not dissolve, then bake until set and lightly browned.
- → Can I make the caramel sauce ahead of time?
Yes, prepare the caramel sauce in advance and warm before serving. Store it in the refrigerator and reheat gently to pour.
- → Is it possible to add nuts or dried fruit?
Pecans, walnuts, or raisins can be added for extra texture and flavor, blending well with cinnamon and caramel notes.
- → Should this be served hot or cold?
It is best served warm to enjoy the gooey texture and caramel topping, but it can also be enjoyed at room temperature.