Desserts
America's Test Kitchen bread pudding recipe delivers the perfect balance of cinnamon-infused crisp on the edges and a gooey vanilla core that melts in your mouth. This isn't your grandmother's bread pudding—it's a refined, restaurant-quality dessert that transforms stale bread into something extraordinary.
I've adapted their method to ensure foolproof results every time, with precise techniques that guarantee a golden crust and custardy center.
The secret lies in the two-stage baking process: first baking the bread mixture until set, then broiling it to achieve that signature crisp.
This recipe uses vanilla bean paste for depth of flavor and a touch of bourbon to elevate the custard, but you can easily swap for vanilla extract if needed. The cinnamon sugar topping adds warmth and texture, while the optional caramel sauce takes it to the next level.
What you'll end up with is a dessert that's rich yet balanced, with a caramelized exterior that gives way to a velvety custard infused with vanilla and cinnamon.
The aroma alone will have everyone gathering in the kitchen, and the first bite delivers that perfect contrast of crisp and creamy. This is the kind of bread pudding that stands out at holiday dinners or as a comforting weeknight treat.
Ready in just 45 minutes with minimal prep, this recipe scales beautifully for crowds or single servings. Whether you're serving it warm with whipped cream or letting it cool slightly for easier slicing, the results are consistently impressive. Let's get baking—this bread pudding is a game-changer for any dessert repertoire.
Ingredients for america's test kitchen bread pudding
Transform stale bread into restaurant-quality dessert with these 12 simple yet refined ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Stale Bread 🍞 | 8 cups | Day-old sourdough or brioche preferred |
| Large Eggs 🥚 | 6 whole | Room temperature for even baking |
| Heavy Cream 🥛 | 2 cups | Full-fat for rich custard texture |
| Whole Milk 🥛 | 1 cup | Warmed slightly for better emulsification |
| Granulated Sugar 🍚 | 1 cup | Light brown sugar for depth |
| Vanilla Bean Paste 🍯 | 2 tbsp | Or 2 tsp vanilla extract if unavailable |
| Bourbon 🍷 | 1 tbsp | Optional but recommended for depth |
| Ground Cinnamon 🌶️ | 1 tbsp | Freshly ground for best aroma |
| Unsalted Butter 🧈 | 4 tbsp | Melted, for crispy topping |
| Granulated Sugar 🍚 | ½ cup | For cinnamon sugar topping |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | For balancing sweetness |
| Store-Bought Caramel Sauce 🍯 | ½ cup | Optional drizzle for serving |
The bread is non-negotiable—day-old sourdough or brioche gives the best texture, but any stale loaf works in a pinch. Costco or local bakeries often have discounted day-old bread. If you're using a baguette, tear it into chunks for even baking. The eggs should be large and room temperature—cold eggs can cause uneven baking. For the vanilla, Madagascar bourbon vanilla bean paste adds depth, but if you're using extract, go for high-quality Madagascar or Tahitian varieties. The bourbon is optional but worth it—Buffalo Trace or Maker's Mark both work perfectly.
No vanilla bean paste? Pure vanilla extract works at double the amount, but you'll miss the little vanilla bean specks. Short on heavy cream? Whole milk plus 2 tbsp melted butter mimics the richness. The cinnamon sugar topping can be made with cinnamon and sugar only, but adding a pinch of nutmeg takes it to the next level. For the caramel sauce, Trader Joe's or store-brand options are perfectly fine—no need to splurge on fancy brands. If you're making this ahead, the caramel can be added right before serving to keep it from absorbing into the pudding.
This dessert reheats beautifully—just 5 minutes at 350°F restores that gooey texture. Store leftovers in an airtight container for up to 3 days in the fridge. For make-ahead convenience, assemble the pudding in a baking dish, refrigerate overnight, then bake straight from the fridge. The aroma alone will wake up the whole house. Freezes well for up to 2 months, though the texture gets slightly denser after thawing. Always serve warm with whipped cream or ice cream for that classic bread pudding experience.
Why You'll Love This Recipe
- Here’s what sold me: it costs pennies to make but tastes like a splurge. Stale bread? Free. Eggs and milk? Always on hand. The sugar is the only real expense, and even then, you’re getting a rich, creamy dessert that’ll fool anyone into thinking you slaved over it. My secret weapon for feeding a crowd without breaking the bank.
- No-Waste Magic: I swear by this trick—toss in whatever stale bread you have lurking in your pantry. French baguette? Sourdough crusts? Even that half-eaten loaf from last week. The ATK method turns dry bread into something irresistible without a single crumb going to waste.
- Custardy Perfection: That egg-heavy cream custard? It’s what makes this bread pudding dangerously good. The heavy cream and whole milk create a silky, almost pudding-like texture, while the eggs bind it all together with that signature golden crust. Honestly, it’s the kind of dessert that disappears faster than you can say "second helping."
- Weeknight Hero: Between us, this is my go-to dessert when I’m too tired to bake from scratch. Thirty minutes in the oven, minimal prep, and it still feels like a restaurant-quality treat. I’ll often make it ahead for dinner guests—just reheat and serve, no fuss.
Step-by-step instructions for america's test kitchen bread pudding recipe
Here's how to transform stale bread into a decadent, cinnamon-kissed custard with a crispy top.
Prepare the Bread and Custard Base
Preheat your oven to 375°F and grease a 9x13-inch baking dish with 2 tablespoons of the unsalted butter, setting aside the remaining 2 tablespoons. Cut the 8 cups stale bread into 1-inch cubes—this ensures even cooking and maximum surface area for that golden crust. Toss the bread cubes with 1 tablespoon ground cinnamon and spread them evenly in the prepared baking dish.
In a large bowl, whisk together the 6 whole large eggs, 2 cups heavy cream, 1 cup whole milk, 1 cup granulated sugar, 2 tablespoons vanilla bean paste, 1 tablespoon bourbon, and 0.25 teaspoon Diamond Crystal kosher salt until fully combined. Pour this custard mixture evenly over the bread cubes, pressing down gently to ensure every piece is saturated. Let the mixture sit for 15 minutes at room temperature—this allows the bread to absorb the custard fully without steaming.
Bake Until Golden and Set
Transfer the baking dish to the preheated oven and bake for 45-50 minutes, until the edges are deep golden brown and the center is just set but still slightly jiggly when shaken gently. The top should look crispy, almost like a thin toasted crust, while the inside remains creamy and custard-like. If the top browns too quickly, tent loosely with aluminum foil after 30 minutes to prevent over-browning.
Here's the thing—resist the urge to open the oven door before the 40-minute mark. Every peek releases steam and can cause the bread pudding to sink or develop a less crispy top. Trust the timer and the visual cues instead.
Create the Cinnamon Sugar Crisp Topping
While the bread pudding bakes, melt the 4 tablespoons unsalted butter in a small saucepan over low heat. Remove from heat and stir in the 0.5 cup granulated sugar and 1 tablespoon ground cinnamon until fully combined. This mixture should be smooth but still thick enough to cling to the back of a spoon. Let it cool slightly for 2 minutes—you want it warm but not hot when you spread it.
Once the bread pudding is baked, immediately drizzle or spread the cinnamon sugar butter evenly over the top. The residual heat from the pudding will help it melt and create a glossy, caramelized crust. Return the dish to the oven for 5-7 minutes to set the topping, keeping a close eye to avoid burning.
Rest and Serve with Caramel Drizzle
Remove the bread pudding from the oven and let it rest for 10 minutes before serving. This resting period allows the custard to fully set and the flavors to meld together. The contrast between the crispy cinnamon sugar top and the gooey vanilla core is what makes this dish truly special.
Slice into 6 equal portions and serve warm, drizzled with the 0.5 cup store-bought caramel sauce. The caramel adds a rich, buttery finish that complements the cinnamon and vanilla flavors perfectly. For an extra touch, garnish with a pinch of ground cinnamon or a few drops of bourbon for a sophisticated finish.
Pro Tips For Making America'S Test Kitchen Bread Pudding
- CHOP BREAD SMALLER THAN YOU THINK: The recipe calls for 1-inch cubes, but I’ve learned the hard way—those cubes will shrink in the oven. Cut them closer to ¾-inch now. Trust me, you’ll end up with a more even texture and fewer dry pockets if you do this upfront. (And yes, even if you’re impatient like me.)
- WHISK EGGS COLD: The recipe says to whisk eggs and sugar until pale, but I used to do it at room temp—and the custard always turned out slightly grainy. Whisk the eggs straight from the fridge for at least 5 minutes first. The cold slows the sugar dissolving, giving you a smoother, silkier texture. No one will know you did this, but your pudding will.
- SKIP THE MILK MEASURING CUP: The recipe lists milk and cream by volume, but I’ve ruined batches by eyeballing it. Use a kitchen scale instead—1 cup of whole milk weighs about 240g, and heavy cream about 250g. The slight density difference matters when balancing the custard’s richness. (Your future self will thank you when the pudding doesn’t curdle.)
- BAKE UNTIL THE CENTER JIGGLES: The recipe says to bake until the top is golden and the center is set, but I used to pull it out too early—just because it looked done. Insert a knife or skewer 1 inch into the center; it should come out clean but with a slight wobble. That’s your cue to pull it out. Overbaking turns it gummy, and no one wants that.
Creative variations of these flavors
Spiced Rum Twist
Swap the bourbon for 2 tablespoons spiced rum (like Captain Morgan or Malibu Coconut) to add tropical warmth. The rum’s vanilla and cinnamon notes amplify the bread pudding’s flavor profile while introducing subtle caramelized undertones.
For extra depth, infuse the rum with 2 star anise pods and 1 cinnamon stick for 10 minutes before using. This variation works especially well with brioche bread for a luxurious touch. 🌴
Chai-Spiced Version
Replace the cinnamon with a chai spice blend—combine 1 tbsp ground cinnamon, ½ tsp ground cardamom, ½ tsp ground ginger, and ¼ tsp ground cloves. The warm, aromatic spices create a cozy, almost Indian-inspired twist.
Add 1 tsp freshly grated ginger to the custard base for an extra kick. Serve with a dollop of saffron-infused whipped cream for a vibrant finish.
Coffee-Infused Crust
For a mocha-inspired bread pudding, stir 2 tablespoons instant espresso powder into the custard mixture and sprinkle 2 tablespoons ground coffee into the cinnamon sugar topping. The coffee enhances the caramel notes and adds a sophisticated depth.
Use a dark chocolate sauce (melt ½ cup dark chocolate with ¼ cup heavy cream) instead of caramel for dipping. This version is a crowd-pleaser for dessert lovers who adore coffee flavors. ☕
Citrus Zest Brightener
Add 1 tablespoon lemon zest and 1 tablespoon orange zest to the custard base for a bright, citrusy twist. The zest infuses the custard with a subtle tang that balances the richness.
Top with a honey glaze (mix 2 tbsp honey with 1 tbsp warm water) instead of the cinnamon sugar topping. This variation pairs beautifully with a scoop of vanilla bean ice cream for a refreshing contrast.
Nutty Crunch Topping
For texture lovers, replace the cinnamon sugar topping with a toasted pecan streusel. Mix ½ cup chopped pecans, ¼ cup brown sugar, 2 tbsp melted butter, and 1 tsp cinnamon, then sprinkle over the baked pudding before the final 5-minute broil.
The nuts add a buttery crunch that complements the custard’s creaminess. This version is perfect for holiday gatherings where nutty flavors shine. 🌰
Make-Ahead Freezer Hack
Assemble the bread pudding in the baking dish, cover tightly with plastic wrap, and refrigerate overnight. The next day, bake straight from the fridge for 55-60 minutes (the cold start ensures a slower, more even bake).
For freezer prep, bake the pudding as directed, cool completely, then wrap tightly in foil and freeze for up to 2 months. To serve, thaw in the fridge overnight, then reheat at 350°F for 15 minutes to restore its gooey perfection.
This method is ideal for stress-free holiday desserts. ❄️
Nutrition facts
Frequently asked questions
Why does the recipe call for stale bread instead of fresh?
Stale bread has just the right amount of dryness to absorb the custard perfectly, creating that ideal balance of crispy edges and creamy center. Fresh bread would release too much moisture, making the pudding soggy.
Can I make this bread pudding without bourbon?
Skip the bourbon or substitute with 1 tablespoon vanilla extract plus ½ teaspoon almond extract for depth. The vanilla bean paste alone will still give you rich flavor—just slightly different.
How do I fix a bread pudding that came out too dry?
If your pudding lacks moisture, the bread cubes were likely too dry or baked too long. Next time, try soaking the bread in the custard mixture for 10 minutes longer before baking, and check for doneness at 40 minutes instead of waiting for full browning. A splash of warm milk poured over the top before serving can also help revive it.
What's the best way to reheat leftovers?
For best results, reheat individual slices in a 350°F oven for 5-7 minutes until warmed through. Microwaving works in a pinch (30 seconds covered), but it can make the crust rubbery. Store leftovers in an airtight container for up to 3 days.
Can I use a different type of bread?
While sourdough or brioche work best, you can use challah, French bread, or even brioche rolls—just tear them into similar-sized pieces. Avoid very dense breads like whole wheat, as they won't absorb the custard well. For extra richness, try challah with raisins for a fruity twist.