Desserts
Anna Olson's bread pudding recipe delivers the perfect balance of vanilla-infused custard and toasted brioche crunch—a dessert that transforms simple ingredients into something restaurant-worthy. The secret lies in soaking thick slices of brioche in a rich custard mixture, then baking until golden and tender. I've perfected this technique over years of baking, and it never fails to impress.
What sets this recipe apart is the toasted brioche crunch on top, achieved by broiling the bread slices before assembling. This step adds texture without overpowering the creamy custard underneath. The vanilla custard base is simple but essential—just eggs, milk, sugar, and a touch of cinnamon for warmth.
The result? A dessert that's comforting yet elegant, with a custard that's silky-smooth and bread that's perfectly toasted.
By the time it comes out of the oven, you'll have a golden, caramelized bread pudding with a custard so creamy it melts in your mouth. The topping stays crispy, offering a delightful contrast to the soft interior.
This is the kind of dessert that feels like a hug—a classic with a modern twist that's sure to become a family favorite.
Serve it warm with a drizzle of caramel sauce or a dollop of whipped cream for the ultimate indulgence. The best part? It's easier than it looks, and the aroma alone will have everyone gathering in the kitchen. Let's get baking!
Ingredients for anna olson bread pudding
Thick brioche slices, creamy custard, and that perfect toasted crunch—just 11 ingredients for a dessert that feels like a hug.
| Ingredient | Amount | Notes |
|---|---|---|
| Brioche Bread 🍞 | 1 ½ lb | Thick slices, crust removed |
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla preferred |
| Ground Cinnamon 🌶️ | 1 tsp | Freshly ground for warmth |
| Unsalted Butter 🧈 | ½ cup | Melted, cooled slightly |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Heavy Cream 🥛 | ½ cup | For custard richness |
| Caramel Sauce 🍯 | ½ cup | Store-bought or homemade |
| Whole Vanilla Bean 🌿 | 1 whole | Optional, for infusing milk |
The brioche makes or breaks this. Day-old bread works best—it's sturdier and absorbs the custard better. Look for artisanal brioche at grocery stores like Whole Foods or Trader Joe's—their pre-sliced loaves are perfect. If you can't find brioche, challah or brioche-style French bread are great substitutes. The key is thick slices (about 1/2-inch) with crust removed. Toast them in the oven at 375°F for 5-7 minutes before assembling—they'll crisp up beautifully and give that restaurant-quality crunch on top.
Vanilla extract is non-negotiable here. Pure Madagascar bourbon vanilla adds depth, but any good-quality extract works. No vanilla? Vanilla bean paste or even vanilla sugar can work in a pinch. The milk is where you can get creative—half-and-half or even coconut milk for a lighter version. For the caramel sauce, store-bought works fine (like Smucker's or Trader Joe's), but homemade is easier than you think—just melt sugar, add butter and cream, and simmer. The cinnamon? Freshly ground makes a world of difference, but the jarred stuff is fine if that's what you've got.
This custard keeps beautifully. Assemble the bread pudding up to 24 hours ahead—the flavors meld overnight in the fridge. When ready to bake, let it sit at room temperature for 30 minutes. The caramel sauce can be made a week ahead and stored in the fridge. Leftovers? Reheat in a 350°F oven for 15-20 minutes—the custard gets even creamier. I always make a double batch—one for dinner, one for breakfast the next morning with a scoop of vanilla ice cream. Trust me, it's worth the extra effort.
Why You'll Love This Recipe
- I’ll be real: cutting brioche into cubes is not my idea of fun. This recipe lets you tear it by hand—no fuss, no frustration—while still getting that perfect custardy texture. The brioche’s natural richness soaks up the milk and eggs like a dream, so you don’t even miss the precision.
- Here’s what sold me: brioche feels fancy, but this recipe stretches it far enough to make it feel like a splurge without breaking the bank. Whole milk and eggs keep it rich without the price tag of heavy cream, and the sugar? A pinch goes a long way. It’s the kind of dessert that makes you feel indulgent while actually being smart.
Step-by-step instructions for anna Olson's bread pudding
Here's how to transform brioche into a decadent custard with golden edges and caramel-kissed layers.
Prepare the Brioche and Infuse the Milk
Cut the 1.5 lb brioche bread into 1-inch cubes—about 20-24 pieces—and spread them evenly on a baking sheet. Toast them in a 375°F oven for 8-10 minutes until they're just beginning to turn golden. This step is non-negotiable; toasted brioche adds that perfect crunch while preventing a gummy texture.
While the bread toasts, split the whole vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the 2 cups whole milk in a saucepan. Heat over medium-low until the milk reaches 180°F—just before it simmers. Remove from heat, cover, and let steep for 15 minutes to infuse that deep vanilla flavor. Strain out the pod before using the milk in the custard mixture.
Whisk the Custard Mixture
In a large bowl, whisk together the 6 whole large eggs, 1 cup granulated sugar, 2 tsp vanilla extract, and 1 tsp ground cinnamon until smooth and pale yellow—about 2 minutes. The mixture should thicken slightly as you whisk. This is your custard base, and getting it smooth now prevents lumps later.
Gradually pour in the vanilla-infused milk while whisking continuously. Then stir in the 0.5 cup melted unsalted butter (cooled slightly) and 0.5 tsp salt until fully combined. The butter adds richness, while the salt balances the sweetness. For extra decadence, fold in the 0.5 cup heavy cream at the end—this ensures a silky texture without overpowering the brioche flavor.
Assemble and Bake the Pudding
Transfer the toasted brioche cubes to a 9x13-inch baking dish, arranging them in an even layer. Pour the custard mixture evenly over the bread, pressing down gently to ensure the cubes absorb the liquid. Let it sit for 10 minutes—this allows the brioche to soak up some of the custard before baking.
Bake at 350°F for 45-50 minutes, until the top is golden brown and the edges are set but the center still jiggles slightly. If the top browns too quickly, tent it loosely with foil after 30 minutes. The pudding is done when a knife inserted in the center comes out clean but slightly moist—this ensures a creamy interior.
Finish with Caramel and Serve
Remove the pudding from the oven and immediately drizzle the 0.5 cup caramel sauce evenly over the top. Let it sit for 5 minutes to set slightly—this creates a glossy, sticky finish. For extra drama, torch the top with a kitchen torch (optional) to create a caramelized crust.
Serve warm, straight from the baking dish, with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of warm custard, crispy brioche, and gooey caramel makes every bite irresistible. Leftovers? Reheat in 30-second bursts in the microwave for a quick custard fix.
Pro Tips For Making Anna Olson Bread Pudding
- SOAK BREAD IN COLD MILK: I learned this the hard way—warm milk turns brioche to mush. Use ice-cold whole milk straight from the fridge, and let the bread absorb it for at least 30 minutes. The contrast keeps the texture tender without falling apart.
- CUT BRIOCHE INTO 1-INCH CUBES: Smaller pieces mean even cooking, but don’t go too tiny. Aim for 1-inch chunks so the edges crisp while the center stays custardy. A serrated knife works best—brioche is dense, and it fights back.
- BAKE UNTIL 165°F INSIDE: The bread pudding will look golden but might still feel gummy at 160°F. Use an instant-read thermometer to check the center—165°F guarantees a set custard without drying out. (Yes, even if it looks done.)
- WHISK EGGS VIGOROUSLY: No one likes lumpy bread pudding. Beat the eggs with sugar and vanilla until the mixture is thick and pale, like pale yellow paint. This ensures a silky texture instead of a gluey one—trust me, your taste buds will notice.
Regional styles of this anna olson bread pudding
Southern Comfort Style
In the South, bread pudding gets a boozy twist with bourbon or rum—just add 2 tbsp bourbon to the custard mixture for depth. I love using challah bread here for extra richness, and a sprinkle of pecans on top before baking adds Southern charm.
Serve with a drizzle of maple syrup instead of caramel for that classic Southern breakfast vibe. 🍯
French-Inspired Brioche
For a French bistro touch, swap the brioche for baguette slices and infuse the milk with orange zest instead of vanilla. Add 1 tbsp Grand Marnier to the custard for a citrusy brightness.
Top with powdered sugar and a sprinkle of cinnamon before serving. This version feels elegant enough for brunch but still cozy enough for dessert. ✨
Spiced Chai Twist
Warm up your bread pudding with a chai-inspired custard—replace vanilla with 1 tsp chai spice blend (cinnamon, cardamom, ginger, cloves) and add ½ cup chai tea steeped in the milk.
Use challah or brioche for texture, and finish with a dusting of powdered sugar and a few chopped dates for sweetness. Perfect for fall gatherings! 🌶️
Italian Cannoli-Inspired
Give your bread pudding an Italian flair by using ricotta-stuffed brioche (or regular brioche with a dollop of ricotta in each cube). Fold in ½ cup ricotta into the custard mixture and top with crushed pistachios and orange zest before baking.
Serve with a side of espresso for a decadent dessert that feels like cannoli in pudding form. ☕
Modern Vanilla Bean Crunch
For a restaurant-worthy touch, split a whole vanilla bean lengthwise and scrape the seeds into the custard. Toast the brioche cubes with vanilla sugar (mix ½ cup sugar + 1 vanilla bean) before assembling.
Top with crushed vanilla wafers and bake until golden. The vanilla flavor is intense and luxurious—this version feels like a dessert from a patisserie. 💛
Kids' Favorite Chocolate Chip
Make it fun for the little ones by folding in ½ cup chocolate chips (or chopped chocolate) into the custard. Use white chocolate for a sweeter twist or dark chocolate for a richer flavor.
Top with extra chocolate chips and a sprinkle of sea salt** before serving. This version is a hit at family gatherings—simple, sweet, and always a crowd-pleaser! 🍫
Nutrition facts
Frequently asked questions
Can I use day-old bread instead of brioche?
Day-old brioche or even challah works perfectly—it's sturdier and absorbs custard better. For texture, lightly toast the bread cubes before assembling. Avoid overly fresh bread as it can make the pudding soggy.
Why does my bread pudding come out gummy?
This usually happens when the custard isn't fully set or the bread isn't toasted enough. First, ensure your eggs are at room temperature. Second, toast the bread cubes until golden (not brown) before baking. Finally, bake until a knife inserted in the center comes out clean but slightly moist.
Can I make this ahead of time?
Yes! Assemble the pudding in the baking dish up to 24 hours ahead and refrigerate. Bake straight from the fridge (add 10-15 minutes to baking time). For the caramel sauce, make it a week ahead—it keeps beautifully in the fridge. The flavors actually improve overnight!
What's the best way to reheat leftovers?
For creamy results, reheat in 30-second bursts in the microwave. Or bake at 350°F for 15-20 minutes until warmed through. Avoid the microwave too long—it can make the custard rubbery. A quick oven warm-up preserves that perfect texture!
Can I substitute vanilla extract with something else?
For a different flavor profile, try vanilla bean paste or vanilla sugar** (mix ½ cup sugar + 1 vanilla bean). No vanilla? A pinch of almond extract or orange zest adds brightness. Just reduce other liquids slightly to balance the mixture.