Anna Olson's Bread Pudding Recipe: Vanilla-Infused Custard With Toasted Nut Crunch

Anna Olson's bread pudding recipe delivers the kind of comforting, custardy perfection that turns simple ingredients into a showstopping dessert. 💛 The secret lies in her signature vanilla-infused custard and toasted nut crunch—layers of texture and flavor that elevate this classic dessert to restaurant-quality status. What makes this version special is how the warm spices and vanilla essence meld together during baking, creating a velvety center that's impossible to resist.

This recipe transforms stale bread into something luxurious, using just a few key ingredients: day-old brioche or challah, eggs for structure, rich milk for creaminess, and a touch of vanilla bean for depth.

The toasted nuts add a satisfying crunch that contrasts beautifully with the soft custard, while a hint of cinnamon and nutmeg ties everything together. What you'll end up with is a golden, bubbling pudding that's tender on the inside and perfectly set on the outside.

Perfect for feeding a crowd or saving for leftovers (which will be devoured), this bread pudding requires minimal effort but delivers maximum flavor. The custard is rich yet not overly sweet, allowing the vanilla and toasted nuts to shine.

Whether you're serving it warm with vanilla ice cream or letting it cool slightly for easier slicing, every bite will feel like a cozy hug.

The best part? This recipe scales effortlessly—double the batch for gatherings, or halve it for a single-serving treat. The technique is straightforward, but the results are anything but basic. Let's get baking!

Ingredients for anna olson bread pudding

Eight essential ingredients transform stale bread into Anna Olson's signature velvety, nut-topped dessert.

The bread is the foundation—brioche or challah gives that luxurious texture, but stale sourdough or even French bread work too. Day-old is ideal for soaking up the custard without getting mushy. For the vanilla, whole beans from Trader Joe's make all the difference—the seeds add depth you won't get from extract. If you're using a vanilla bean, scrape every last bit of those little black specks (they're flavor gold). The nuts? Toast them first—lightly browned in butter, then chopped. Walnuts add earthiness, pecans bring sweetness, but almonds work too if that's what you've got.

No vanilla bean? Double the extract, but trust me, it's not the same. Running low on milk? Half-and-half works in a pinch, but the custard won't be as rich. The sugar can be swapped for turbinado or coconut sugar if you're avoiding white sugar. For the nuts, any toasted nut will do—cashews for creaminess, hazelnuts for nuttiness. Pro tip: if your bread isn't stale enough, lightly toast slices before adding to the custard mix. The butter? Don't melt it first—cold cubes toast beautifully in the oven while the pudding bakes.

This keeps beautifully—3-4 days in the fridge, wrapped tightly. The flavor actually improves overnight as the custard sets. For serving, warm slices gently in the oven with extra ice cream on top. Freezes for up to 2 months if you want to make it ahead. I always double the batch—leftovers disappear faster than you can say 'bread pudding'. Store nuts in the freezer to keep them fresh longer, and vanilla beans? Keep them in the freezer too—they'll last forever.

Step-by-step instructions for Anna Olson's bread pudding

Perfectly balanced custard meets nutty crunch in this elevated bread pudding technique.

Cut the 1.5 lb Day-Old Brioche or Challah Loaf into 1-inch cubes—about 12-15 pieces depending on loaf size. Toss them in a large bowl with the 1 cup Toasted Walnuts or Pecans and 1 tsp Ground Cinnamon. The brioche should be completely dry but not crumbly—this ensures proper texture. If your loaf is very fresh, toast it lightly in a 350°F oven for 5-7 minutes to remove excess moisture.

In a small skillet over low heat, melt the 0.5 cup Unsalted Butter until it turns golden brown and smells nutty—about 3-4 minutes. Immediately pour this browned butter over the brioche mixture and toss gently to coat evenly. This step creates the signature rich flavor that sets this recipe apart.

In a separate bowl, whisk together the 6 whole Large Eggs, 0.75 cup Granulated Sugar, 0.25 tsp Ground Nutmeg, and 0.5 tsp Salt until fully combined. The mixture should be smooth with no visible streaks of egg whites. I like to use a whisk for this as it incorporates more air than a fork.

Split the 1 whole Vanilla Bean lengthwise and scrape out the seeds. Add both the seeds and the empty pod to the egg mixture. Pour in the 2 cups Whole Milk and stir gently until everything is evenly incorporated. The custard should be pale yellow with no lumps. Here's the thing—don't overmix or you'll end up with dense pudding instead of that silky, custardy texture we're after.

Gently fold the brioche mixture into the custard until fully coated. Transfer everything to a 9x13-inch baking dish and spread evenly. The pudding should fill the dish about ¾ full—this allows room for expansion. Sprinkle the top with any remaining toasted nuts for extra crunch.

Bake at 350°F for 45-50 minutes until the top is golden brown and the center just sets when gently shaken. The pudding should still have a slight wobble in the center—it'll firm up as it cools. I check doneness by inserting a knife in the center; it should come out clean but slightly moist.

Remove the pudding from the oven and let it rest for 10-15 minutes before serving. This resting period allows the custard to fully set and the flavors to meld. The pudding will be warm but not hot—perfect for serving immediately or chilling for later.

For an elevated presentation, serve warm with 2 cups Vanilla Ice Cream on the side and a drizzle of 0.25 cup Maple Syrup. The ice cream adds a delightful contrast to the warm custard, while the syrup enhances the vanilla notes. Each bite should offer a perfect balance of creamy custard, buttery brioche, and nutty crunch.

Troubleshooting this recipe

Grainy Texture

If your bread pudding turns out grainy instead of creamy, it’s usually from overmixing the custard or using too much floury bread. I’ve found that whisking eggs and milk separately before combining prevents lumps.

Also, avoid cubing bread too small—1-inch cubes work best. For extra insurance, strain the custard through a fine-mesh sieve before folding in the bread. 💫

Soggy Bottom

A soggy bottom means your pudding absorbed too much liquid. To fix this, I recommend pre-toasting the bread cubes lightly in the oven for 5-7 minutes at 350°F before mixing with the custard.

This removes excess moisture. Another trick? Use a 9x13-inch baking dish instead of a smaller one—it distributes heat more evenly and prevents pooling.