Cinnamon Bread Pudding is a comforting classic that elevates stale or leftover bread into a warm, custardy dessert scented with cinnamon and vanilla. This timeless dish is beloved for its simple ingredients and deeply nostalgic flavors, offering a homey sweetness that feels perfect for chilly evenings, holiday gatherings, or anytime you crave a familiar treat. Each spoonful delivers a balance of creamy texture, soft bread, and the cozy warmth of homemade pumpkin pie spice.
To make the pudding, cubes of day-old bread are combined with a rich custard made from milk or cream, eggs, sugar, and vanilla. Generous amounts of ground cinnamon and often a touch of nutmeg meld into the custard, infusing the bread as it soaks. Raisins, chopped apples, or toasted nuts can be stirred in for added texture and flavor, while brown sugar introduces molasses notes that deepen the overall profile. The mixture is baked until the top is golden and slightly crisp while the interior remains soft and custardy.
Cinnamon Bread Pudding is versatile in serving. It can be enjoyed warm with a drizzle of caramel sauce, a scoop of vanilla ice cream, or a dollop of whipped cream for extra indulgence. For a lighter approach, serve it with a citrusy compote to cut through the richness. This dessert also adapts well to different types of bread – brioche and challah yield particularly rich results due to their higher fat content, while baguette or sandwich loaves offer a firmer texture.
Beyond flavor, bread pudding represents resourceful cooking. It transforms leftovers into something celebratory and demonstrates how simple pantry staples can produce a showstopping dessert. This makes it a favorite for home cooks who appreciate both thrift and taste. Cinnamon Bread Pudding is a soulful dessert that comforts and satisfies, offering a timeless combination of custard, spice, and baked bread that resonates across generations. Simple and delicious every time.
Ingredients
- 4 cups bread cut into cubes
- 1 1/2 cups milk whole milk preferred
- 1/2 cup sugar granulated
- 2 teaspoons cinnamon
- 3 eggs beaten
- 2 teaspoons vanilla extract
- 1/4 cup butter melted
- 1/4 cup raisins optional
Instructions
- Preheat your oven to 350°F (175°C).
![Preparing cinnamon bread pudding - a woman butters a white baking dish in a modern kitchen.]()
- Place the bread cubes in a greased baking dish.
![Adding cubes of stale bread to a greased baking dish, a key step in the cinnamon bread pudding recipe.]()
- In a mixing bowl, whisk together the milk, sugar, cinnamon, beaten eggs, vanilla extract, and melted butter until well combined.
![Whisking eggs, milk, sugar, and cinnamon to create the creamy custard mixture for bread pudding.]()
- Pour the milk mixture over the bread cubes, ensuring all pieces are well-coated. Allow the bread to soak for about 10 minutes.
![Pouring the egg and milk mixture over bread cubes to ensure they are evenly soaked before baking the cinnamon pudding.]()
- If using raisins, sprinkle them evenly over the soaked bread mixture.
![Sprinkling raisins over the soaked bread for added sweetness and texture in the cinnamon bread pudding recipe.]()
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
![Checking the baked, golden-brown cinnamon bread pudding with a knife to see if it's done.]()
- Remove from oven and let cool slightly before serving. Enjoy warm, possibly with a scoop of ice cream or a drizzle of caramel sauce!
![A serving of warm cinnamon bread pudding in a white bowl, topped with a scoop of vanilla ice cream and a drizzle of caramel sauce.]()
Nutrition
This is like a hug in dessert form! So comforting and delicious. My family loved it.
Absolutely agree! It really does feel like a warm embrace. Perfect for cold nights. ❤️
I followed the recipe exactly, but it turned out really dry. Any idea what I could have done wrong?
Why does everyone love this stuff? It’s just soggy bread with milk and sugar! 🤔
Yum!!! I added some pecans to mine and it was GREAT!! Definitely a keeper recipe.
Simple and cheap! made it with leftover bread and it was pretty good. Will make again!
Glad to hear you liked it! It’s a great way to use up leftover bread.
Super easy and smells amazing while baking. I added a splash more vanilla and it came out like dessert should. Would 100% make again.
Yum!
Made it for my friends and they couldn’t stop eating! A hit at my potluck!
Wait… 4 cups bread cubes? That’s like a lot. I eyeballed it and mine might’ve been too dense. Still tasted okay, but not as fluffy as I wanted.
Good, but honestly better with chocolate chips instead of raisins if ya ask me. Just sayin’.
One word: YUM.
I don’t know what happened but mine turned out way too soggy. Maybe I added too much milk? 🤷♂️
Bread pudding? Never heard of that before. Sounds weird but I guess people like it?
I’m not a baking person, but this was straightforward. I might start baking more!
Not bad, but mine didn’t really “set” in the center. I think my bread cubes were too big and the soak time wasn’t enough. Still tasty though.
Yeah, that sounds like a soak/size issue. I usually cube mine smaller (like ~1/2 inch) and give it 15 minutes so the center isn’t under-saturated. Also make sure the egg-milk mix is poured evenly—then it sets better.
i used oat milk… don’t judge 😅 Turned out kinda different but still good. Caramel on top saved it. Would make with regular milk next time.
Oat milk is totally valid! 😄 I’ve done swaps like that before—texture can shift a bit, but if caramel pulled it back, that’s a win. Regular milk next time might be even more classic.
Wait, caramel on top?? That’s not in the recipe tho. Still… maybe that’s why it tasted good. I think bread pudding should be more custardy, but oat milk can make it denser. Next time try less soak time too.
Pretty tasty, but I think 45 minutes might depend on your dish size. Mine took closer to 55 to get golden and set in the middle. Still, super comforting.
The melted butter really made a difference. Don’t skip that part!
Wait, 4 cups bread? I used like half a loaf and it was too much liquid lol. But once I adjusted, it tasted alright. Would make again but measure better.
Yeah, bread pudding can be super sensitive to the bread-to-liquid ratio. Good call adjusting—measuring the bread (especially by volume) makes a huge difference.
I don’t like raisins, so I skipped them. Everything else was easy and the texture was nice—kind of like custardy bread pudding.
Best bread pudding ever! So sweet and perfect with ice cream!
I never thought I’d like bread pudding, but this sounds amazing! Gonna try it soon.
Made this for brunch and it turned out insanely cozy. The cinnamon flavor is spot on, and the custardy texture came out perfectly after 45 minutes.
Honestly, I expected it to be bland, but the cinnamon and vanilla carried it. Warm with a little caramel? 10/10 comfort food.
Not bad, but I don’t think 45 minutes is enough for a deeper dish. I had to bake it longer so it would set in the middle.
I get what you mean—bread pudding can be pretty stubborn in the center. My oven runs a little hot, so 45 minutes works for me, but if yours comes out loose, definitely bake longer and just watch for the knife to come out clean (or even add a little foil on top if it browns too fast).
Yum! I used old bread and added chocolate chips instead of raisins. So good!
Just okay. I think it needed more cinnamon. Next time, I might add nutmeg too.
This was delicious! Perfect for breakfast and so easy to make. My kids loved it!
This came out so cozy and flavorful! The cinnamon smell while baking is unreal, and the center set perfectly. I added a little extra vanilla and it made it even better.
Wow, I was skeptical at first because it seemed too simple, but it’s actually really good! The cinnamon flavor is amazing!
I totally agree! The cinnamon really makes this dish pop. I was also surprised how easy it was to whip up. Great recipe!
Yeah, but I don’t know… simple doesn’t always mean good. I think it needs more flavor or something. Just my opinion.
I used raisins and they disappeared into the pudding—still delicious, but next time I’ll use more. The sweetness felt spot-on too.
YUM! Can’t believe I made something like this at home. Gonna try with almond milk next round! 😋
This came out so cozy and custardy! The cinnamon flavor really shines, and the golden top is perfect. I added a little extra vanilla too—no regrets.
Cinnamon and sugar are great together, but is this even a pudding? Looks more like bread with eggs!
This was surprisingly easy to make and sooo delicious! My family loved it!
I don’t know… the texture was a bit off for me. Might have been the bread I used.
Not bad but kinda bland for me. I think next time I’ll bump the cinnamon and maybe add a pinch of salt. Also, raisins vanished for some reason lol.
Followed it exactly and it was like sweet eggy bread. The texture was a little too dense though—maybe I didn’t soak long enough. Still tasty with caramel.
I think I messed up the soaking part—couldn’t tell if all the bread was fully coated. Ended up a bit eggy, but still edible. Would try again with more soak time.
Made this last night and it smelled incredible. The cinnamon flavor is spot on, and the center really does come out clean when it’s done. I skipped raisins and it was still perfect—will definitely make again!
Okay but why so many eggs? I’m not convinced bread pudding needs 3 eggs—mine was more like a dense casserole than pudding. Maybe that’s just me.
I totally get the worry—3 eggs does feel like a lot. For me it’s what makes it set up (more custardy, less “dense casserole”). If you want it more pudding-y, you could try cutting to 2 eggs and/or letting it soak a little longer so the bread absorbs more of the custard.