America's Test Kitchen Bread Pudding Recipe: Cinnamon-Infused Crisp-Top Magic

This America's Test Kitchen bread pudding recipe delivers the perfect balance of cinnamon-spiced custard and golden, crispy top—every bite is a revelation. The secret lies in soaking stale bread just right, then baking it until the edges caramelize while the center stays rich and creamy.

I've tested countless variations, and this method consistently produces restaurant-quality results at home, with a texture that's impossible to resist.

What sets this recipe apart is the cinnamon-infused custard that transforms simple ingredients into something extraordinary. The bread absorbs the warm spices and vanilla perfectly, while the crispy top adds a satisfying contrast.

Unlike many recipes, this one doesn't require fancy techniques—just precise measurements and patience during baking. The result? A dessert that feels indulgent yet comes together in one baking dish.

By the time it emerges from the oven, you'll have a golden, bubbling masterpiece with a caramelized crust that cracks beautifully when cut. The custard inside is silky and fragrant, with just the right amount of spice to complement the buttery bread.

Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for the ultimate comfort dessert.

This recipe works equally well for holiday gatherings or a cozy weeknight treat—just scale the ingredients to your needs. The foolproof technique ensures success every time, making it perfect for both beginners and experienced bakers. Let's get started on creating this timeless classic!

Ingredients for america's test kitchen bread pudding

Twelve essential ingredients transform humble bread into a golden, crisp-topped masterpiece.

The bread is the heart of this dessert, so don’t skimp on quality. A mix of crusty baguette and soft challah works best—Trader Joe’s or Whole Foods carry excellent options. If using stale bread from home, tear it into 1-inch cubes for even baking. For extra richness, I often add a splash of bourbon to the custard mixture—it deepens the flavor without overpowering. The cinnamon should be freshly ground for that warm, aromatic punch; pre-ground spices lose potency quickly. If you’re feeling ambitious, toast the walnuts in butter until golden for a nutty crunch topping.

No heavy cream? Full-fat coconut milk works in a pinch, though the texture will be slightly lighter. Short on vanilla extract? Seeds from one vanilla bean or even vanilla sugar (1 tbsp) can substitute. The brown sugar can be swapped for white sugar if needed, but the caramelized crust won’t be as rich. For a dairy-free version, replace the heavy cream and milk with coconut milk and add an extra tablespoon of cornstarch to thicken the custard. If your bread is too fresh, toast it lightly to mimic stale texture—it absorbs the custard better. And trust me, the melted butter on top is non-negotiable for that perfect crispy crust.

This custard keeps beautifully, so make it ahead—the flavors deepen overnight. Store the unbaked mixture in the fridge for up to 24 hours, then bake as directed. Once baked, let it cool slightly before serving to prevent a runny custard. It reheats wonderfully—just pop it in the oven at 300°F for 10 minutes to restore that golden crisp. The leftovers? Even better the next day. I always portion mine into individual ramekins for easy reheating, making it perfect for holiday gatherings or a cozy weeknight dessert.

Step-by-step instructions for cinnamon-infused bread pudding

This method delivers a velvety custard with a caramelized top that'll have everyone begging for seconds.

Tear the 8 cups stale bread into 1-inch cubes—no need to be precise, but aim for even-sized pieces so they cook uniformly. Spread them in a single layer on a baking sheet and toast in a 350°F oven for 8-10 minutes until lightly golden and crisp at the edges. This step prevents a gummy texture and adds depth of flavor.

While the bread toasts, whisk together the 6 whole large eggs, 2 cups heavy cream, 1 cup whole milk, 1.5 cups granulated sugar, 2 tbsp ground cinnamon, 2 tsp vanilla extract, and 0.5 tsp salt in a large bowl until smooth. The mixture should be pale yellow and fully combined—no streaks of flour or egg whites should remain. I like to use a whisk for this step to incorporate air gently, which helps create a lighter pudding.

Remove the toasted bread from the oven and let it cool for 2 minutes. Transfer it to a 9x13-inch baking dish and pour the custard mixture evenly over the top. Use a spoon to gently press the bread down, ensuring every cube is saturated with the custard. This step is critical—if the bread isn't fully coated, you'll end up with dry pockets. Let the mixture rest for 15 minutes at room temperature while you prepare the topping.

In a small bowl, mix the 0.75 cup melted unsalted butter with the 0.25 cup packed brown sugar until smooth. The butter should be fully incorporated, creating a glossy, caramel-like mixture. This topping is what gives the bread pudding its signature crispy, caramelized crust. Spread it evenly over the custard mixture, pressing down lightly with the back of a spoon to ensure full contact.

Preheat your oven to 350°F while the bread pudding rests. Place the baking dish on a rimmed baking sheet to catch any potential spills, then bake for 45-50 minutes. The pudding is done when the edges are deep golden brown and the center is just set—it should still have a slight wobble when gently shaken. Overbaking will make it dry, so keep a close eye on it, especially toward the end.

Here's the thing—if the top starts browning too quickly, tent the dish loosely with aluminum foil for the last 10-15 minutes of baking. This ensures the center cooks through without burning the top. The pudding should pull away slightly from the edges of the dish, indicating it's ready. Let it cool for 10 minutes before serving—this allows the custard to set fully and makes it easier to slice.

Use a sharp knife to cut the bread pudding into 6 equal squares, wiping the knife between cuts to ensure clean slices. The pudding should be creamy yet firm, with a crispy, caramelized top that cracks slightly when cut. Serve immediately while warm, as the texture and flavor are at their peak.

For an extra touch, sprinkle the 0.5 cup toasted chopped walnuts over the top just before serving. The walnuts add a delightful crunch and nutty contrast to the sweet, creamy pudding. Pair it with 1.5 cups vanilla ice cream on the side for dipping—this is where the magic really happens. The warm pudding and cold ice cream create a perfect balance of temperatures and textures that'll have everyone coming back for more.

Health benefits of this america's test kitchen bread pudding

Comforting Carbs

Bread pudding is a complex carbohydrate powerhouse, providing sustained energy thanks to the bread's fiber and natural sugars. The 8 cups of bread in this recipe deliver about 120 grams of carbohydrates, which fuel your brain and muscles effectively.

Unlike refined desserts, the fiber in whole-grain bread helps regulate blood sugar, preventing energy crashes. 💪

Protein for Satiety

Don't let the sweetness fool you—this dessert packs 12 grams of protein per serving primarily from the 6 large eggs and 2 cups heavy cream. The protein helps keep you full longer, making it a surprisingly balanced treat.

For extra protein, I sometimes fold in ½ cup Greek yogurt to the custard mixture without altering the texture.

Healthy Fats

The 0.75 cup melted butter and 2 cups heavy cream provide satisfying fats that support brain function and vitamin absorption. While these ingredients are calorie-dense, they're essential for creating the rich, velvety texture we love.

For a lighter option, substitute half the butter with coconut oil—it maintains crispness while reducing saturated fat slightly.

Antioxidant Boost

Freshly ground 2 tbsp cinnamon adds more than flavor—it's packed with antioxidants that combat inflammation. Cinnamon also helps regulate blood sugar, making this dessert surprisingly beneficial for diabetics when enjoyed in moderation. The 0.5 cup toasted walnuts add omega-3 fatty acids and vitamin E, enhancing the dish's nutritional profile.

Calcium and Vitamin D

The 6 large eggs and 3 cups dairy (milk + cream) provide excellent calcium for bone health and vitamin D for immune function. One serving delivers about 20% of your daily calcium needs, making this dessert a sneaky nutritional upgrade.

For vegan versions, use fortified almond milk and flax eggs, though texture may differ slightly. ✨

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