Skillet Cinnamon-Toast Bread Pudding with Vanilla Cream

Why You’ll Love This Recipe

• Classic cinnamon-toast flavor baked into a cozy, custardy bread pudding.
• Crisp, crackly cinnamon-sugar lid contrasts with an ultra-soft interior.
• One-skillet bake with simple pantry staples—weeknight easy, company worthy.
• Finished with a pourable vanilla cream for a bakery-style finish at home.

Grocery List

• Produce: None
• Dairy: Eggs, whole milk, heavy cream, unsalted butter
• Pantry: Brioche or challah, granulated sugar, powdered sugar, ground cinnamon, vanilla bean paste or extract, fine salt, optional bourbon/rum

Full Ingredients

Cinnamon-Toast Bread

• 12 oz day-old brioche or challah, cut into 1-inch cubes (about 8 cups)
• Unsalted butter, 3 tbsp, melted
• Granulated sugar, 3 tbsp
• Ground cinnamon, 2 tsp
• Fine salt, pinch

Custard

• 4 large eggs
• 2 large egg yolks
• Granulated sugar, 1/2 cup
• Fine salt, 1/4 tsp
• Vanilla bean paste or pure vanilla extract, 1 tbsp
• Whole milk, 2 cups (480 ml)
• Heavy cream, 1 cup (240 ml)
• Optional: bourbon or dark rum, 1 tbsp

Cinnamon-Sugar Lid

• Unsalted butter, 2 tbsp, melted (plus 1 tbsp to butter the skillet)
• Granulated sugar, 2 tbsp
• Ground cinnamon, 1 tsp
• Fine salt, pinch

Vanilla Cream (Pouring Consistency)

• Heavy cream, 1 cup (240 ml), very cold
• Powdered sugar, 2 tbsp
• Vanilla bean paste or pure vanilla extract, 1 tsp
• Fine salt, tiny pinch

Step-by-Step Instructions

Step 1: Make cinnamon-toast cubes

Preheat the oven to 350°F (177°C) with a rack in the center. In a large bowl, toss the bread cubes with 3 tbsp melted butter, 3 tbsp granulated sugar, 2 tsp ground cinnamon, and a pinch of salt until evenly coated. Spread in an even layer on a rimmed baking sheet and toast for 12–15 minutes, stirring once, until lightly crisp on the edges but still a bit soft inside. Cool 5 minutes in the pan.

Step 2: Prepare the skillet

While the cubes toast, butter a 10-inch oven-safe skillet (cast iron preferred) with 1 tbsp butter, coating the bottom and sides well. Set the skillet on a sheet pan for easy transfer in and out of the oven.

Step 3: Whisk the custard

In a large mixing bowl, whisk the eggs, yolks, 1/2 cup sugar, and 1/4 tsp salt until smooth. Whisk in the vanilla. Slowly whisk in the milk and heavy cream (and bourbon or rum, if using) until fully combined and silky.

Step 4: Soak the bread

Tip the warm cinnamon-toast cubes into a large bowl. Pour the custard over the top and gently fold until every cube is moistened. Let the mixture soak for 15 minutes, folding once halfway through so the top pieces absorb custard evenly.

Step 5: Load the skillet and add the crackly lid

Scrape the soaked bread and any remaining custard into the prepared skillet, spreading into an even layer. In a small bowl, mix 2 tbsp sugar, 1 tsp cinnamon, and a pinch of salt. Brush the top with 2 tbsp melted butter, then evenly sprinkle on the cinnamon-sugar mixture to form the crackly cap.

Step 6: Bake until set and puffed

Bake at 350°F (177°C) for 40 minutes, until the edges are set, the top is deeply golden and crackly, and the center has a gentle wobble. An instant-read thermometer inserted in the center should read about 165°F (74°C). If the top darkens too quickly near the end, loosely tent with foil. Transfer to a rack and rest 10 minutes—the custard will finish setting.

Step 7: Make the vanilla cream and serve

While the pudding rests, whip 1 cup cold heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla, and a tiny pinch of salt to soft peaks—the cream should be thick yet pourable. Spoon or pour the vanilla cream over warm wedges of bread pudding. Use the back of a spoon to gently crack the cinnamon-sugar lid for extra crunch with every bite.

Pro Tips

• Stale bread soaks better. If your bread is very fresh, cube it and let it sit out uncovered for 1–2 hours, or toast the cubes an extra 3–4 minutes.
• Weigh down the soak. Set a plate on top of the bread during the 15-minute soak to help everything absorb evenly.
• Check doneness by jiggle. A slight wobble in the very center is perfect; it will set during the 10-minute rest.
• For extra crackle, sprinkle an additional 1–2 tsp sugar over the top in the last 5 minutes of baking.
• Use a preheated cast-iron skillet for deeper caramelized edges and a contrasty crust-to-custard bite.

Variations

• Apple-Cinnamon: Fold in 1 cup diced apple sautéed in 1 tbsp butter and 1 tbsp brown sugar until just tender.
• Bourbon-Pecan: Add 1/2 cup toasted chopped pecans and increase bourbon to 2 tbsp.
• Pumpkin Spice: Whisk 1/2 cup pumpkin purée and 1 tsp pumpkin pie spice into the custard; reduce milk by 1/4 cup.

Storage & Make-Ahead

Toast the cinnamon cubes up to 2 days ahead; store airtight at room temperature. Assemble the pudding up to 12 hours in advance; cover and refrigerate. Bake cold pudding at 350°F (177°C) for 45–50 minutes. Leftovers keep refrigerated for 3–4 days; reheat, covered, at 325°F (163°C) for 10–15 minutes or microwave individual portions until warm. Vanilla cream is best whipped just before serving but can be made 2 hours ahead and refrigerated.

Nutrition (per serving)

Approximate: 720 calories; 47 g fat; 63 g carbohydrates; 16 g protein; 38 g sugars; 520 mg sodium. Values will vary with bread type and toppings.