The Comfort Spoon

Welcome to the Coziest Corner of My Kitchen!

Hey there, friend! Anna here, your kitchen cheerleader and fellow comfort-food enthusiast. Is there anything more magical than that moment when sweet, cinnamony aromas start dancing through your home? Today, we’re making my Cinnamon Vanilla Bread Pudding with Warm Butter Sauce – the ultimate edible hug that turns humble dinner rolls into a showstopping dessert. Picture this: pillowy bread cubes soaked in velvety custard, baked until golden, then drenched in a sauce so luxuriously buttery it’ll make you close your eyes and sigh. This double-batch beauty feeds a crowd (or guarantees glorious leftovers!), and trust me – it’s the dessert people actually cancel plans for. Whether it’s a holiday feast, potluck hero, or just a Tuesday that needs extra sparkle, this pudding whispers: “Come on in, get cozy, and taste the joy.” Ready to bake some magic together? Aprons on!

The Bread Pudding That Stole My Heart (and My Grandma’s Secret)

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This recipe? It’s pure nostalgia on a spoon. My earliest food memory is sitting cross-legged on my Grandma Eleanor’s linoleum floor, “helping” her tear stale rolls for bread pudding. She’d hum old jazz tunes while whisking custard, letting me sneak finger-dips of vanilla-scented cream. Her version was simple – no fancy sauces – but to 6-year-old me, it tasted like golden-hour sunlight. Years later, during my first snowy winter in Vermont, I craved that warmth. I riffed on her blueprint, adding extra vanilla, a snowfall of cinnamon, and that decadent butter sauce inspired by local maple creemees. When my husband took one bite, he blurted: “This tastes like being wrapped in a flannel blanket!” That’s the goal, isn’t it? Turning simple ingredients into edible comfort that connects generations. Every time I bake this, I feel Grandma winking from heaven.

Your Bread Pudding Toolkit: Simple Ingredients, Big Flavor

Pudding Base:

• 4 large eggs + 4 large egg yolks: Our custard’s backbone! Yolks add silkiness, whole eggs give structure. Chef’s hack: Room temp blends smoother!
• 4 ½ cups half-and-half + 4 cups whole milk: The dream team for rich-but-not-heavy custard. Swap: Use all whole milk for lighter (but still delicious!) results.
• 1 cup butter, melted: Adds depth and that “oh wow” mouthfeel. Salted butter? Omit extra salt!
• ½ cup sugar: Just enough sweetness to let spices shine. Insight: Granulated dissolves best in cold custard.
• 2 tbsp vanilla extract: Yes, tablespoons! Real extract makes all the difference. Pro move: Scrape a vanilla bean into the mix for specks of joy.
• 3 tsp cinnamon + 1 tsp nutmeg: Warmth central! Freshly grated nutmeg? *Chef’s kiss*.
• ½ tsp sea salt: Balances sweetness. Flaky Maldon salt? Yes please.
• 40 dinner rolls (2.5 lbs), cubed: Stale is BEST (absorbs custard like a dream!). No rolls? Brioche, challah, or croissants work.
• 6 tbsp brown sugar: For that caramelized, crackly top crust!

Warm Butter Sauce:

• 2 cups butter, cubed: Sauce superstar. Unsalted preferred for control.
• 2 cups packed brown sugar: Deep molasses notes = magic. Dark brown sugar = richer flavor!
• 2 cups half-and-half: Creates silky texture. Heavy cream = extra decadence.
• 4 tsp vanilla extract: Echoes the pudding’s flavor.
• ½ tsp sea salt: Cuts the sweetness perfectly.
• ¼ tsp baking soda: Secret weapon! Prevents sauce separation and adds gloss.

Let’s Bake! Your Foolproof Roadmap to Pudding Bliss

Step 1: Preheat & Prep (5 mins)
Fire up your oven to 350°F (175°C). Grab that large roasting pan or two 9×13-inch baking dishes – now’s the time to generously butter them! Why? Crispy edges are life. Pro Tip: Use the butter wrapper for greasing – zero waste win!

Step 2: Whisk the Dreamy Custard (8 mins)
In your largest bowl, whisk the eggs and yolks like you mean it – until they’re smooth and pale yellow. Gradually whisk in the half-and-half, milk, melted butter, sugar, vanilla, cinnamon, nutmeg, and salt. Chef’s Secret: Whisk in a figure-eight motion! It incorporates air gently for a lighter custard. Taste? Adjust cinnamon if you’re feeling spicy!

Step 3: Bread + Custard Tango (5 mins)
Pile your bread cubes into the greased pan(s). Slowly pour that luscious custard over the top, aiming for even coverage. Now, gently press down the bread with clean hands or a spatula – submerge those floaters! Let it soak for 10 minutes while you tidy up. Watch for: Bread should look plump but not disintegrating.

Step 4: Bake to Golden Perfection (60-65 mins)
Sprinkle the brown sugar evenly over the top – hello, future caramel crust! Cover TIGHTLY with foil (prevents premature browning). Bake covered for 45 mins. Uncover, and bake another 15-20 mins until puffed, golden, and just set in the center (a knife inserted should come out mostly clean). Critical Hack: Rotate the pan halfway through uncovered baking for even color!

Step 5: Whip Up the Liquid Gold Sauce (10 mins)
While the pudding rests (it needs 10 mins – patience!), make the sauce. Melt butter in a saucepan over medium heat. Whisk in brown sugar and half-and-half. Bring just to a gentle boil – bubbles should lazily pop at the edges. Immediately remove from heat! Whisk in vanilla, salt, and baking soda (it’ll foam slightly – that’s the baking soda working!). Chef’s Whisper: Keep stirring until smooth and glossy. Taste? Adjust salt if needed.

Serving Your Masterpiece: It’s Showtime!

Cut generous squares of that warm, fragrant bread pudding. Slide them onto plates or into shallow bowls – the more nooks for sauce, the better! Now, grab that pitcher of warm butter sauce. Drizzle liberally over each serving, letting it cascade down the sides and pool invitingly. Next-Level Move: Add a scoop of vanilla bean ice cream melting alongside it, or a dollop of barely-sweetened whipped cream. Sprinkle with extra cinnamon for a pretty finish. Watch eyes light up as you bring it to the table – this is pure comfort theatre!

Make It Your Own: Delicious Twists & Swaps

This pudding is your canvas! Try these fun spins:

1. Boozy Bliss: Add ¼ cup bourbon, rum, or brandy to the custard. Soak raisins in the liquor first for plump boozy bites!
2. Fruity Fiesta: Fold 2 cups fresh or frozen (unthawed!) berries or diced apples into the bread cubes before adding custard.
3. Nutty Crunch: Sprinkle 1 cup toasted pecans or walnuts over the pudding with the brown sugar topping.
4. Chocoholic’s Dream: Toss 1 cup chocolate chips with the bread cubes. Use chocolate brioche if you’re feeling extra!
5. Lighter Love: Swap all half-and-half for whole milk, reduce butter in pudding to ½ cup, and use 1 cup butter in the sauce. Still divine!

Anna’s Extra Pinch of Love (and Laughs!)

This recipe has been my kitchen workhorse for 15 years! It started as a desperate “clean the pantry” experiment using rock-hard rolls. The first version? Let’s just say the sauce seized into sugary cement – cue baking soda revelation! Now, it’s requested at every family gathering. My nephew famously face-planted into a serving bowl at age 4 (relatable). Key Evolutions: Doubling the vanilla was a game-changer, and using slightly stale bread ensures no sogginess. Don’t stress perfection – a slightly wobbly center means extra custardy goodness! This pudding tastes even better the next day (if it lasts), gently reheated with extra sauce. It’s a testament to the magic of simple things done with love.

Bread Pudding SOS: Your Questions Answered

Q: My pudding is soggy in the middle! Help?
A: Likely underbaked or bread was too fresh. Next time: Ensure bread is stale (leave cubes out overnight!), press firmly during soaking, and bake uncovered until the center passes the knife test (minimal wet custard). If it happens, pop slices back in the oven for 5-10 mins!

Q: Can I make this ahead?
A: Absolutely! Assemble the pudding (up to baking) 1 day ahead. Cover and refrigerate. Add 5-10 mins to covered bake time since it’s cold. Make the sauce day-of – it reheats beautifully on low.

Q: Why baking soda in the sauce? It foamed!
A: That’s normal! Baking soda neutralizes acidity, prevents the dairy from curdling, and creates a silky-smooth emulsion. Just whisk calmly – the foam subsides into glossy perfection.

Q: Can I use different bread?
A: Yes! Stale brioche, challah, croissants, or even baguettes work. Adjust custard soak time: Drier bread = longer soak (15-20 mins). Avoid very soft sandwich bread – it turns mushy.

Nutritional Nibbles (Per Serving – 1 of 20)

Calories: ~420 | Fat: 27g | Carbs: 38g | Protein: 6g
Remember: This is indulgent comfort food! Enjoy mindfully, savor every bite, and share the love (and calories!).

Final Thoughts
At the end of the day, this cinnamon vanilla bread pudding isn’t just dessert—it’s a memory in the making. Whether you’re sharing it with loved ones or savoring a quiet bite in your comfiest pajamas, it brings warmth, joy, and that little extra something we all need sometimes. From Grandma Eleanor’s floor to your kitchen table, it’s a recipe built on love, laughter, and the belief that butter sauce fixes almost everything. So go ahead—grab that second helping, pour another puddle of sauce, and bask in the sweet, cinnamon-kissed comfort. Because you deserve dessert that hugs back.