Desserts
This 9x13 bread pudding recipe delivers warm, cinnamon-kissed layers with a golden cheese topping that's impossible to resist. The secret lies in perfectly cubed brioche or challah, soaked in a vanilla-spiked custard, then baked until the edges are crisp and the center stays tender.
I've tested this recipe countless times—it never fails to impress, whether served as a comforting dessert or a breakfast centerpiece.
What sets this version apart is the caramelized cheese topping, where sharp cheddar and brown sugar create a sweet-savory crust that seals in moisture while adding texture. The cinnamon-infused custard infuses every bite with warmth, while a touch of bourbon (optional) adds depth that elevates this classic dessert.
With just 30 minutes of prep and 45 minutes in the oven, you'll have a showstopper that feels homemade yet restaurant-worthy.
The result is a rich, custardy bread pudding with crisp edges and a velvety interior, topped with a crackly cheese crust that's worth every calorie. Each slice reveals layers of flavor—vanilla from the custard, cinnamon warmth, and the nutty crunch of the cheese topping.
Serve warm with whipped cream or a drizzle of caramel for the ultimate indulgence.
Perfect for holiday gatherings, family breakfasts, or when you need a crowd-pleasing dessert that doesn't require fancy techniques. The 9x13 pan ensures even baking, while the recipe scales easily for larger groups. Let's get started on creating this timeless dessert that's as comforting as it is delicious.
Ingredients for 9x13 bread pudding
Just 13 ingredients transform stale bread into a showstopping dessert everyone will beg for seconds.
| Ingredient | Amount | Notes |
|---|---|---|
| Brioche or Challah Bread 🍞 | 1 ½ lb | Stale or day-old preferred |
| Large Eggs 🥚 | 6 whole | Room temperature for best mixing |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality preferred |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Ground Cinnamon 🌶️ | 2 tsp | Freshly ground for best flavor |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Bourbon or Vanilla Extract 🥃 | 1 tbsp | Optional, for depth |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp variety |
| Light Brown Sugar 🍚 | ½ cup | Packed, for caramelization |
| All-Purpose Flour 🌾 | ¼ cup | For cheese topping texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for topping |
| Heavy Whipping Cream 🥛 | ½ cup | Optional, for serving |
The bread is the star—day-old brioche or challah works best since it's already slightly stale. Costco or bakery sections usually have great loaves, but any crusty bread in the freezer will do. Cut into 1.5-inch cubes for even baking. If you're using fresh bread, toast it first to mimic that texture. The sharp cheddar for the topping? Kraft or Cabot are reliable, but any aged cheddar with good bite works. Look for that vibrant orange color—it's your flavor cue.
No bourbon? Extra vanilla extract or even a splash of dark rum works in a pinch. The brown sugar in the topping can be swapped for white sugar if you're in a bind, but the caramelization won't be as rich. For the custard, half-and-half instead of milk makes it extra creamy, though it'll be slightly richer. Freshly ground cinnamon makes all the difference—if you've got whole sticks, toast and grind them yourself. The butter for the topping should be cold and cubed, not melted, for that perfect crackly crust.
This keeps beautifully—3 days in the fridge wrapped tightly, or 3 months frozen in portions. Reheat in a 350°F oven for 15 minutes to restore that golden crust. I always make a double batch because it disappears fast. The cheese topping hardens as it cools, so let it sit for 10 minutes before slicing. Serve warm with whipped cream or caramel drizzle—trust me, it's worth the effort.
Why You'll Love This Recipe
- One-Bowl Magic: I swear by this—just toss in cubes of brioche or challah, pour in the warm milk-egg-vanilla mix, and stir. No fancy layers, no stress. The bread soaks up every bit of that custardy goodness while it bakes, and honestly? That’s all you need.
- Caramelized Bliss: Here’s what sold me—the sugar gets just crispy on top while staying creamy underneath. The brioche’s buttery richness pairs with the vanilla like a hug from your favorite dessert, and that golden crust? Pure satisfaction. (Yes, even on a Tuesday night.)
- Budget Luxury: Between us, brioche and eggs can feel fancy, but this recipe stretches them into something ridiculously good without breaking the bank. Use day-old bread, skip the pricey vanilla if needed—it’s the kind of treat that feels indulgent but won’t drain your wallet.
Step-by-step instructions for cinnamon bread pudding
Here's how to create layers of gooey brioche perfection with that signature caramelized cheese topping.
Prepare the Bread and Mix the Custard Base
Start by cutting the 1.5 lb brioche or challah bread into 1-inch cubes—this size ensures even cooking without drying out. Toss the cubes in a large bowl and set aside. In a separate bowl, whisk together the 6 whole large eggs, 2 cups whole milk, 2 tsp vanilla extract, 1 cup granulated sugar, 2 tsp ground cinnamon, 0.5 tsp salt, and 1 tbsp bourbon or vanilla extract until completely smooth. The mixture should be pale yellow and free of any egg streaks.
This custard is the heart of your bread pudding—make sure it's well combined so every bite gets that rich, spiced flavor. I like to let it sit for 5 minutes while I prepare the next step, which gives the spices time to bloom and enhances the overall flavor.
Combine Bread and Custard for Maximum Absorption
Pour the custard mixture over the bread cubes, making sure each piece is fully coated. Let it soak for 15 minutes—this is crucial for creating that signature moist texture. After soaking, transfer the bread mixture to a 9x13-inch baking dish and spread it out evenly. The top should be level, but don't worry about a perfectly smooth surface—some texture adds character.
For extra flavor, I press down gently on the bread cubes during the last few minutes of soaking. This ensures they absorb as much custard as possible, which prevents dry spots in the final dish. If you're using stale bread, it will soak up even more custard, which is why it's ideal for this recipe.
Prepare the Cheese Topping for Caramelization
In a medium bowl, combine the 1.5 cups shredded sharp cheddar cheese, 0.5 cup packed light brown sugar, and 0.25 cup all-purpose flour. Mix well to create a crumbly texture. Then, cut the 0.5 cup unsalted butter into small cubes and fold them into the cheese mixture. The butter should be cold—this helps create pockets of melted goodness when it bakes.
Sprinkle this mixture evenly over the top of the bread pudding. For that perfect caramelized look, I like to press down lightly with the back of a spoon to help the cheese adhere to the bread. This step is what gives this bread pudding its signature crispy, cheesy top layer that contrasts beautifully with the soft custard underneath.
Bake to Golden Perfection
Preheat your oven to 350°F. Bake the bread pudding for 45-50 minutes until the top is golden brown and the edges are bubbling. You'll know it's done when a knife inserted into the center comes out clean—this ensures it's fully set without being dry.
During the last 10 minutes of baking, you might notice the cheese topping starting to caramelize. If it browns too quickly, tent the dish with foil to prevent burning. Once out of the oven, let it rest for 10 minutes before serving. This resting time allows the custard to set slightly, making it easier to slice and serve without falling apart.
Serve Warm with Optional Cream
Cut into squares and serve warm. The contrast between the soft, cinnamon-infused custard and the crispy, caramelized cheese topping is what makes this bread pudding truly special. For an extra touch of elegance, I like to drizzle a bit of the 0.5 cup heavy whipping cream over the top or serve it on the side for dipping.
This bread pudding keeps well in the refrigerator for up to 3 days, though I find it's best enjoyed fresh. If you're making it ahead, simply reheat in the oven at 325°F for 15-20 minutes until warmed through. The flavors only get better as it sits, so don't hesitate to make a big batch for leftovers.
Pro Tips For Making 9x13 Bread Pudding
- SOAK THE BREAD IN BATCHES: I learned this the hard way—dumping all that brioche or challah into milk at once means soggy bottoms and dry tops. Split the bread into thirds, soak each layer for 10 minutes, then let it drain briefly. This keeps the texture consistent and prevents a waterlogged mess in your 9x13 pan.
- USE ROOM-TEMPERATURE EGGS: Cold eggs from the fridge will curdle your custard faster than you can say "burnt edges." Take them out 30 minutes before mixing—yes, even if you're impatient like me. The custard will thicken smoothly, and you won’t end up with scrambled bits in your pudding.
- BAKE UNTIL THE CENTER JIGGLES: That wobbly middle isn’t a mistake—it’s the sign of a perfect bread pudding. Test with a knife: if it comes out clean but the center still jiggles slightly, pull it out. Overbaking turns it into a brick, and no one wants that. (Pro move: tent foil loosely at 30 minutes if your oven runs hot.)
- SWAP VANILLA FOR A SPLASH OF BOURBON: Skip the vanilla bean if you’re in a rush—just add 2 tablespoons of bourbon (or even coffee liqueur) to the milk while soaking. It adds depth without extra effort, and the alcohol cooks off, leaving behind warm, caramel-like notes. (Your future self will thank you.)
Health benefits of 9x13 bread pudding
Comfort Food Energy
This bread pudding is a cozy, satisfying dessert that provides a comforting energy boost thanks to its balanced mix of carbohydrates, protein, and healthy fats. The brioche or challah base delivers complex carbs for sustained energy, while the eggs and milk contribute high-quality protein to keep you feeling full.
The cinnamon and vanilla not only add warmth but also support blood sugar regulation, making this a surprisingly balanced treat. 💛
Protein-Packed Indulgence
With 6 large eggs and 1.5 cups shredded cheddar cheese, this recipe packs about 15 grams of protein per serving—more than many traditional desserts. The cheese also provides calcium and phosphorus, essential for bone health.
I've found that adding the cheese topping not only enhances flavor but also boosts the nutritional profile without sacrificing decadence. Perfect for post-dinner satisfaction without the guilt.
Rich in Calcium
The sharp cheddar cheese in the topping delivers a significant portion of your daily calcium needs—about 25% per serving. Calcium supports muscle function, nerve signaling, and bone strength. Pairing this with the whole milk in the custard creates a powerhouse for bone health.
It's one of those desserts that actually feels like it's doing your body good while still tasting like pure indulgence.
Cinnamon's Blood Sugar Benefits
The 2 teaspoons of ground cinnamon in this recipe aren't just for flavor—they may help regulate blood sugar levels and improve insulin sensitivity. Studies suggest cinnamon can mimic insulin, making this dessert a smarter choice for those monitoring their glucose intake.
The warmth of cinnamon also enhances the overall sensory experience, making every bite more satisfying. 🌶️
Satisfying Fat Content
Don't let the richness fool you—the fats in this bread pudding are mostly heart-healthy unsaturated fats from the butter, milk, and eggs. These fats support brain function and hormone production while keeping you satisfied longer.
The ½ cup of heavy whipping cream (optional) adds extra creaminess and a touch of indulgence, but you can easily omit it if you prefer a lighter version. It's all about balance!
Antioxidant Boost
The vanilla extract and bourbon (if used) contribute subtle antioxidant properties that help combat oxidative stress. While not a superfood, these ingredients add depth to the flavor profile while supporting overall cellular health.
The brown sugar in the cheese topping also contains trace minerals like iron and copper, contributing to your daily nutritional needs. It's the little details that make this dessert both delicious and nutritious. ✨
Nutrition facts
Frequently asked questions
Can I use any type of bread for this 9x13 bread pudding?
While brioche or challah are ideal, you can use day-old sourdough, French bread, or even brioche rolls. Avoid soft breads like hamburger buns—they'll turn mushy. For extra richness, try challah or brioche from the bakery section. If using stale bread, skip the toasting step since it's already dry.
Why does my bread pudding come out dry?
Dryness usually means the bread soaked too briefly or the custard wasn't rich enough. Always soak for 15-20 minutes and use whole milk (not skim). For extra moisture, add ½ cup sour cream to the custard. Also, avoid overbaking—it's done when a knife comes out clean (45-50 minutes at 350°F).
Can I make this bread pudding ahead of time?
This keeps beautifully for 3 days in the fridge wrapped tightly. For best results, reheat at 325°F for 15-20 minutes until the cheese topping softens. You can also freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
What's the secret to the perfect cheese topping?
The key is using cold cubed butter and pressing the mixture down firmly. The butter should be cold but not frozen—this creates pockets that melt into delicious pools. For extra caramelization, sprinkle a pinch of cinnamon on top before baking. If the cheese topping browns too fast, tent with foil.
How do I adjust this recipe for a smaller or larger pan?
For an 8x8 pan, reduce baking time by 10-15 minutes. For a 10x15 pan, increase ingredients by 50% and bake for 50-55 minutes. Always check doneness with a knife—it should come out clean. The 9x13 pan is ideal because it allows even baking without requiring extra attention.