Cinnamon Vanilla Bread Pudding with Warm Butter Sauce
This indulgent bread pudding takes buttery dinner rolls and transforms them into a dreamy custard dessert. Warm spices, rich vanilla, and a silky sauce make this the kind of dessert that draws everyone back for seconds. With this double batch, you’ll have enough to satisfy a full table of sweet tooths.
- Prep Time: 20 mins
- Cook Time: 60–65 mins
- Total Time: 1 hr 25 mins
Ingredients
Pudding:
4 large eggs
4 large egg yolks
4 1/2 cups half-and-half cream
4 cups whole milk
1 cup butter, melted
1/2 cup sugar
2 tbsp vanilla extract
3 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp sea salt
40 dinner rolls (2 1/2 lbs), cut into 1-inch cubes (36 cups)
6 tbsp brown sugar
Sauce:
2 cups butter, cubed
2 cups packed brown sugar
2 cups half-and-half cream
4 tsp vanilla extract
1/2 tsp sea salt
1/4 tsp baking soda
Instructions
Preheat Oven: to 350°F (175°C). Grease a large roasting pan or two 9×13-inch baking dishes.
Make Custard: In a large bowl, whisk eggs, yolks, half-and-half, milk, melted butter, sugar, vanilla, cinnamon, nutmeg, and salt.
Combine: Place bread cubes in pan(s). Pour custard evenly over bread. Press gently to soak. Sprinkle brown sugar on top.
Bake: Cover with foil and bake 45 minutes. Uncover and bake an additional 15–20 minutes until golden and set.
Make Sauce: In a saucepan, melt butter over medium heat. Stir in brown sugar and cream. Bring to a gentle boil. Remove from heat; stir in vanilla, sea salt, and baking soda.
Serve: Drizzle warm sauce over hot bread pudding or serve on the side.
Nutrition
- Calories: 420
- Fat: 27g
- Carbohydrates: 38g
- Protein: 6g