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Cinnamon Bread Pudding with Vanilla Sauce

Cinnamon Bread Pudding with Vanilla Sauce

This Cinnamon Bread Pudding with Vanilla Sauce is rich and perfect for a holiday brunch or dessert.
Course Bread, Dessert
Cuisine French
Keyword bread pudding with vanilla sauce
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Calories 282kcal
Author Rebecca Swanner


  • 4 Tbsp. brown sugar plus more for sprinkling
  • 1 tsp. ground cinnamon
  • 1 loaf challah bread or broiche or 16 oz. sliced white bread
  • 3 Tbsp. unsalted butter room temperature

Vanilla Sauce

  • 2 large eggs
  • 2 large egg yolks
  • ½ cup sugar
  • 1 tsp. vanilla extract
  • 2 cups whole milk
  • ½ whole vanilla bean
  • 1 pinch coarse kosher salt
  • ¾ cup heavy cream


  • Preheat oven to 350° F.
  • Mix brown sugar and cinnamon in small bowl. Set aside.
  • Cut challah bread into ½-inch slices. Brush each slice with butter.
  • Sprinkle brown sugar mixture on top of each slice, using approx. 3/4 of mixture. Set rest of mixture aside.
  • Place bread slices on baking sheet and bake for 10 minutes. Remove and let cool on wire rack.

Vanilla Sauce

  • Beat eggs, egg yolks, and sugar in stand mixer at medium speed for 3 minutes or until light and fluffy.
  • Add vanilla extract. Transfer to medium bowl. Set aside.
  • Pour milk into medium saucepan. Scrape vanilla bean seeds into milk using a paring knife or butter knife.
  • Heat mixture on medium low until it is almost boiling.
  • Slowly pour milk mixture into the egg mixture, stirring continually with a wooden spoon.
  • Pour the mixture into medium saucepan and heat on low, stirring with a wooden spoon until the vanilla sauce has thickened slightly. Remove from heat and set aside.

Bread Pudding Assembly

  • Butter or spray 9 x 13" pan with nonstick cooking spray. Transfer baked bread slices to pan.
  • Pour milk mixture on top of bread slices and sprinkle with remaining brown sugar mixture.
  • Bake for 16-21 minutes.
  • Open the oven and pour the heavy cream on top of the bread pudding. Cook for another 9 minutes or until golden brown.
  • Remove from oven and let cool on a wire rack.


Serving: 1serving | Calories: 282kcal