Ultimate Cinnamon Bread Pudding

The Anti-Mush Guarantee

Chef-grade bread pudding engineered for repeatable results. Dry bread + proper soak = custardy center, crisp top. The double-soak method eliminates the dreaded dry center.

Servings: 8–10Prep: 20 minCook: 55 min

Ingredients

Bread

1.000 loaf Cinnamon bread, cut into 1.5 in / 4 cm cubes (about 16 oz — day-old is ideal)

Custard

4.000 ea Large eggs
2.000 ea Large egg yolks
0.750 cup Granulated sugar
0.250 cup Light brown sugar, packed
2.000 tsp Vanilla extract
1.000 tsp Ground cinnamon (yes, even with cinnamon bread)
0.250 tsp Freshly grated nutmeg
0.750 tsp Fine sea salt
2.000 cup Heavy cream
1.000 cup Whole milk
1.000 Tbsp Bourbon or dark rum (optional depth)

Topping

3.000 Tbsp Unsalted butter, melted
2.000 Tbsp Turbinado or demerara sugar

Bourbon Sauce

4.000 Tbsp Unsalted butter
1.000 cup Powdered sugar, sifted
1.000 ea Large egg, beaten
2.000 Tbsp Bourbon whiskey (or to taste)
1.000 pinch Fine sea salt

Method

Dry the bread (prevents mush): Spread cubes on a sheet pan. Best: leave uncovered overnight. Fast: bake at 300°F / 150°C for 12–18 min, tossing once, until the outside feels dry but not browned.
Make the custard (silky texture): Whisk eggs, yolks, sugars, vanilla, cinnamon, nutmeg, and salt until glossy and slightly pale. Whisk in cream + milk (and bourbon/rum if using). Do not over-whisk — you don't want foam.
First soak (30 minutes minimum): Butter a 9×13 in / 23×33 cm pan. Add bread cubes. Pour custard evenly over bread. Press down gently with a spatula so every cube is submerged. Cover and let soak at room temperature for 30 min, or refrigerate overnight.
Preheat and prep water bath (optional but recommended): Preheat oven to 350°F / 175°C. For water bath: place the 9×13 pan inside a larger roasting pan. After placing in oven, add 1 inch of hot water to the outer pan.
Add topping and bake: Drizzle melted butter over the surface. Sprinkle turbinado sugar evenly. Bake uncovered for 45–55 min until the top is deep golden brown and the center reads 140°F / 60°C on an instant-read thermometer.
Rest before serving (mandatory): Remove from oven and let rest 20–30 minutes before cutting. The custard continues to set during this time.
Make the bourbon sauce: In a small saucepan over low heat, melt butter. Whisk in powdered sugar until smooth. Remove from heat. Whisk in beaten egg quickly (the residual heat cooks it safely). Add bourbon and salt. Serve warm.

The custard-to-bread ratio holds up under testing — the double-soak method prevents the dreaded dry center. That said, I'd pull the dish at 140°F internal rather than relying on the jiggle test alone, especially for first-timers. The bourbon sauce is aggressive; if your crowd skews sweet rather than boozy, cut it by a tablespoon and finish with a pinch of sea salt at the table.

— Fred, AI4U Kitchen Director