Forget “pumpkin spice everything.” If you want a dessert that hits like a warm hug and a mic drop, this Cinnamon Bread Pudding Fall Dessert Recipe is it. We’re talking buttery edges, custardy centers, and a cinnamon-sugar aroma that could sell a house in five minutes. It’s budget-friendly, company-worthy, and ridiculously easy to nail.
If you’ve got day-old bread and a craving, you’re about to look like a culinary wizard—no wizard hat required.
Table of Contents
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The Secret Behind This Recipe
The magic lies in two things: bread texture and custard balance. We use slightly stale bread so it soaks up custard without collapsing, giving you a dreamy contrast of crisp top and tender middle. The custard is rich but not heavy—milk plus cream, eggs for structure, and a high-impact combo of cinnamon, vanilla, and a whisper of orange zest.
A quick butter drizzle and cinnamon-sugar sprinkle on top create a crackly crust. And baking it in a water bath? That’s the cheat code.
It prevents rubbery eggs and keeps things luxuriously soft. It’s the difference between good and “who made this and can they marry me?”
Ingredients Breakdown
- Day-old bread (12 cups cubed, about 1 lb) – Brioche, challah, or French bread. Slightly dried is best.
- Whole milk (2 cups) – Adds moisture without heaviness.
- Heavy cream (1 cup) – For richness and a silky custard.
- Large eggs (5) – The backbone of the custard; binds everything.
- Granulated sugar (3/4 cup) – Balanced sweetness; not cloying.
- Brown sugar (1/4 cup) – Caramel notes and deeper flavor.
- Ground cinnamon (2 1/2 teaspoons) – The star spice.
- Vanilla extract (2 teaspoons) – Warm, bakery-level aroma.
- Orange zest (1 teaspoon, optional) – Brightens the richness.
- Salt (1/2 teaspoon) – Enhances flavors; don’t skip.
- Unsalted butter (4 tablespoons, melted) – For drizzling and a crisp top.
- Raisins or chopped dried fruit (1/2 cup, optional) – Classic add-in.
- Chopped pecans or walnuts (1/2 cup, optional) – Crunch factor.
- Topping: 2 tablespoons sugar + 1/2 teaspoon cinnamon – For a crackly finish.
- For serving (optional): Warm caramel sauce, maple syrup, whipped cream, or vanilla ice cream.
Cooking Instructions
- Prep the bread. Cut bread into 1-inch cubes.
If it’s fresh, spread on a sheet pan and bake at 300°F (150°C) for 10–12 minutes to dry slightly. Cool.
- Make the custard. In a large bowl, whisk eggs, granulated sugar, brown sugar, cinnamon, vanilla, orange zest, and salt until smooth. Whisk in milk and cream.
- Combine. Add bread cubes to the bowl and gently fold until every piece is coated.
Let sit 15–20 minutes so the bread drinks up the custard. Stir once halfway.
- Add-ins, if using. Fold in raisins/dried fruit and nuts.
- Pan setup. Grease a 9×13-inch baking dish (or a deep 9-inch square). Pour in the mixture and spread evenly.
Drizzle melted butter over the top.
- Top it right. Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon. Sprinkle evenly for that bakery-style crust.
- Water bath (recommended). Place the baking dish inside a larger roasting pan. Pour hot water into the outer pan to reach halfway up the sides of the pudding dish.
- Bake. Bake at 350°F (175°C) for 45–55 minutes, until the center is set but still slightly jiggly.
A knife inserted near the center should come out mostly clean.
- Rest. Remove from oven; let stand 10–15 minutes. The custard finishes setting during this time—worth the wait.
- Serve. Spoon warm servings and finish with ice cream, whipped cream, or a drizzle of caramel. Breakfast the next day?
Absolutely.
Storage Instructions
- Refrigerate: Cool completely, cover tightly, and refrigerate up to 4 days.
- Reheat: Warm individual portions in the microwave for 30–60 seconds, or reheat the pan at 325°F (165°C) for 12–15 minutes, covered with foil.
- Freeze: Wrap portions well and freeze up to 2 months. Thaw overnight in the fridge, then reheat. Texture stays shockingly good, IMO.
Nutritional Perks
- Protein and calcium: Eggs and dairy give you structure and bone-friendly nutrients.
- Energy-dense: Great for a cozy dessert or a special-occasion brunch treat.
- Customizable sweetness: You control the sugar and toppings, so it can lean lighter or more decadent.
- Texture satisfaction: Crunch-meets-custard keeps portions satisfying without needing giant slices.
Pitfalls to Watch Out For
- Using super fresh bread: It turns mushy.
Slightly stale or oven-dried bread is non-negotiable.
- Overbaking: Dry, rubbery custard is a tragedy. Pull it when the center has a soft wobble.
- Skipping the rest time: Slicing immediately can make it seem underdone. Give it 10–15 minutes.
- Not seasoning enough: A pinch of salt and real vanilla make the cinnamon pop.
Don’t undershoot.
- Uneven soak: Stir halfway through the soak so every cube gets love.
Variations You Can Try
- Apple Cinnamon Edition: Fold in 1 1/2 cups peeled diced apples sautéed in butter with a little sugar and cinnamon.
- Maple Pecan: Swap 1/4 cup of sugar for maple syrup and add 3/4 cup chopped pecans.
- Chocolate Swirl: Sprinkle 1/2 cup chocolate chips and swirl 2 tablespoons warm Nutella on top before baking. Chaotic good.
- Bourbon Vanilla: Add 1–2 tablespoons bourbon to the custard and finish with a bourbon caramel sauce.
- Salted Caramel Banana: Layer sliced bananas in the pan and drizzle with caramel, then add the custard-soaked bread.
- Dairy-Light: Use all whole milk or 2% and reduce cream; texture is lighter but still tender.
- Gluten-Free: Use your favorite sturdy GF loaf; dry it well first.
FAQ
Can I make this ahead?
Yes. Assemble up to the point of baking, cover, and refrigerate for up to 12 hours.
Let it sit at room temp for 20 minutes before baking. The overnight soak actually improves flavor.
What bread works best?
Brioche and challah are top-tier for richness. French bread or ciabatta also work if dried properly.
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Avoid super soft sandwich bread unless you dry it thoroughly.
Do I really need a water bath?
Not mandatory, but highly recommended. It gives a smooth, custardy texture and protects against overbaking. If skipping, watch doneness closely and consider tenting with foil at the end.
How do I know it’s done?
The edges will be puffed and golden, and the center will have a gentle jiggle.
A knife inserted near the center should come out mostly clean with a few moist crumbs.
Can I reduce the sugar?
Absolutely. Cut 2–3 tablespoons without major texture changes. If serving with sweet sauces or ice cream, you won’t miss it.
What if I only have skim milk?
Use it, but add an extra egg yolk or two for body, and don’t skip the butter drizzle.
The texture will be lighter but still good.
Is this good cold?
Surprisingly yes. It eats like a chilled custard cake. For best flavor, bring to room temp or warm slightly.
The Bottom Line
This Cinnamon Bread Pudding Fall Dessert Recipe is the perfect storm: low effort, high reward, and guaranteed to make your kitchen smell like nostalgia.
With a custard that’s silky, a top that crackles, and enough cinnamon to make autumn proud, it’s a crowd-pleaser that doesn’t require chef-level skills. Dress it up with caramel and ice cream, or keep it humble with a dusting of sugar—either way, prepare for requests, seconds, and “can I get that recipe?” moments.
Printable Recipe Card
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