Day 30: { Vanilla Bean Bread Pudding with Cinnamon Caramel Sauce}

The final day of blogging month, and I thought I would go out with a bang. It’s been an awesome month and it has challenged me as a blogger as well as a cook. Thanks for anyone who has read my blog everyday this month or shared it, I really appreciate the encouragement.

This bread pudding was amazing. Seriously it was so good. It was creamy, with the perfect amount of sweetness and who doesn’t like whipped cream??

I love using vanilla beans when I can and the cinamon caramel sauce was so good. Not to mention the cinamon whipped cream on top. Yes it is definitely a once and a while dessert, but man it was great.

Once again Nick has dangerously taken some photo’s in return for some bread pudding, fair deal i’d say 😉

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mmmmmmmmm… so good

Vanilla Bean Bread Pudding with Cinnamon Caramel Sauce


For the bread pudding
4 cups cubed French or Sourdough bread, 1/2-inch cubes (about 1 loaf)
2 tablespoons butter, room temperature
5 eggs, room temperature
1 cup sugar
1 1/2 cups whole milk
1 1/2 cups cream
1/4 teaspoon kosher salt
1 vanilla bean, split and seeds scraped

For the cinnamon caramel sauce
4 tablespoons salted butter
1 cup cream
1/2 cup half and half
1 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt

For the whipped cream
1 pint heavy cream
3 tablespoons sugar
Ground cinnamon


1.Preheat oven to 350 degrees Fahrenheit. Butter a 9-inch baking dish with 2 tbsp of the butter. Add bread cubes to pan, set aside.

2.For the bread pudding, in a large bowl beat eggs and sugar, set aside. In a medium saucepan heat milk, cream, salt and vanilla bean pod and seeds over low heat; steep 10 minutes.

3.Pour a small amount of the milk mixture into the egg mixture while whisking to temper. Continue to incorporate the milk mixture into the egg mixture until well combined; pour over bread cubes, pressing bread gently until saturated (mixture can be refrigerated up to 24 hours at this point or baked).

4.Place pan in oven; bake 25 to 30 minutes, or until puffed and slightly dry on top.

5.Meanwhile, in a medium saucepan heat butter, cream, half and half, sugar, vanilla, cinnamon and salt over medium heat. Bring to boiling; reduce to a simmer.

6.Cook, stirring occasionally until thick and light brown, about 20 minutes. Remove from heat, keep warm. Stir with a whisk until smooth before serving.

7.For the whipped cream, in a large bowl, using an electric hand mixer with whip attachment, whip heavy cream on medium speed until slightly thick. Add sugar and continue to whip until soft peaks form, about 3 minutes.

8.Spoonfuls of the bread pudding on small serving plates. Drizzle with cinnamon caramel sauce and top with whipped cream. Sprinkle with additional cinnamon or cardamom if desired, and serve warm.

Inspired by :

Thanks for reading,



6 thoughts on “Day 30: { Vanilla Bean Bread Pudding with Cinnamon Caramel Sauce}

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