Desserts
This Atlanta Bread Company bread pudding recipe delivers the same comforting, caramelized magic you'd find in their bakery—vanilla-cinnamon swirls wrapped in a custardy embrace topped with a perfectly golden crust.
The secret lies in using their signature brioche-like bread cubes that soak up the creamy custard while maintaining just enough structure to hold together. I've perfected this version to stay true to their style while making it achievable at home with simple pantry staples.
The process begins with cubing the bread and arranging it in a baking dish before pouring over a rich vanilla custard infused with cinnamon. Baking at 350°F for about 45 minutes creates that signature caramelized top while keeping the interior custardy and tender.
The vanilla-cinnamon swirls add depth that makes this bread pudding stand apart from basic recipes, and the caramelized crust is the true showstopper.
What you'll end up with is a dessert that's equal parts comforting and impressive—warm, custardy layers with pockets of vanilla-cinnamon flavor and that irresistible caramelized crust on top.
It's the kind of dessert that feels like a hug in food form, perfect for family gatherings or when you want to recreate that Atlanta Bread Company experience at home.
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for the ultimate indulgence. The best part? This recipe scales easily, so you can make it for a crowd or save leftovers for the next day—though I can't promise they'll last that long.
Ingredients for atlanta bread company bread pudding
Sixteen simple ingredients transform into a bakery-style bread pudding with vanilla-cinnamon swirls and a caramelized crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Atlanta Bread Company Brioche Bread 🍞 | 12 cups | Cubed into 1-inch pieces |
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| Heavy Cream 🥛 | 2 cups | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | Warmed slightly |
| Granulated Sugar 🍚 | 1 cup | Light brown preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| Pure Vanilla Extract 🍯 | 2 tbsp | High-quality preferred |
| Ground Cinnamon 🌿 | 1 tbsp | Freshly ground if possible |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Bean Paste 🍯 | 1 tbsp | For extra flavor swirls |
| Powdered Sugar 🍚 | ¼ cup | For dusting crust |
| Turbinado Sugar 🍚 | ¼ cup | For caramelized top |
The bread is everything here. Atlanta Bread Company brioche is ideal, but any good brioche or challah works—just cube it consistently. If you can't find it, Texas Toast or French bread are solid swaps. The key is using stale bread (2-3 days old) so it soaks up the custard perfectly. For extra richness, I always toast the cubes lightly before baking—just 5 minutes in the oven at 350°F. The vanilla bean paste makes all the difference in those signature swirls—it's worth the splurge if you're feeling fancy.
No vanilla bean paste? Double the extract and add a pinch of vanilla sugar. Short on heavy cream? Half-and-half works too, though it won't be quite as luscious. The turbinado sugar for the crust is non-negotiable—it gives that perfect caramelized crunch. If you can't find it, light brown sugar with a sprinkle of coarse sugar gets you close. For the cinnamon swirls, mix the cinnamon with 1 tbsp of powdered sugar before spreading—it dissolves beautifully into the custard. And trust me, room temperature eggs whip up much better than cold ones.
This tastes even better the next day, so make it ahead if you can. Store leftovers covered in the fridge for up to 3 days. To reheat, cover with foil and warm at 350°F for 15-20 minutes. The crust gets crispy again, and the custard warms through perfectly. For serving, I always dust with powdered sugar right before going to the table—it adds that final touch of elegance. And if you're making this for a crowd, double the recipe—it disappears fast!
Why You'll Love This Recipe
- One-Bowl Magic: That brioche bread soaks up the custard like a dream—no fancy layers or complicated ratios. Just toss cubes into a bowl with eggs, cream, and sugar, let it sit while you sip coffee, then bake. Honestly, I’ve made bread pudding that took twice the effort and tasted half as good.
- Buttery Bliss: The ABC brioche brings something special—rich, pillowy layers that turn soft in the custard while keeping just enough structure. That caramelized crust? It’s the kind of crispy edge that makes you want to skip dessert. (Yes, even on a Tuesday night.)
- Leftovers That Win: This recipe actually improves the second day—drier edges soak up extra custard, and the flavors meld into something even deeper. I’ve sent it to work with me in a thermos (yes, really) and it still got rave reviews.
- Weeknight Workhorse: No last-minute grocery runs needed—just grab that brioche from the freezer aisle, a few eggs, and whatever dairy you already have. It’s the kind of dessert that feels like a treat but takes less effort than ordering takeout. My secret weapon for lazy Sundays.
Step-by-step instructions for atlanta bread company bread pudding
This decadent bread pudding transforms rich brioche into a custardy masterpiece with vanilla-cinnamon swirls and a caramelized top.
Prepare the Brioche Base
Cut the 12 cups Atlanta Bread Company Brioche Bread into 1-inch cubes—this size ensures even cooking and maximum custard absorption. Arrange the cubes in a single layer on a baking sheet and toast in a 350°F oven for 10-12 minutes until lightly golden and crisp at the edges. This step prevents a soggy center and enhances the brioche's natural buttery flavor.
While the bread toasts, warm the 1 cup Whole Milk in a small saucepan over medium heat until it just begins to steam—don't let it boil. This warmth helps the custard emulsify smoothly later. Let it cool slightly before using.
Whisk the Custard Mixture
In a large bowl, whisk together the 6 whole Large Eggs, 1 cup Granulated Sugar, 2 tbsp Pure Vanilla Extract, and 1 tbsp Vanilla Bean Paste until the mixture is pale yellow and slightly thickened. The vanilla bean paste adds beautiful swirls and an extra layer of vanilla depth—don't skip this step.
Gradually whisk in the 2 cups Heavy Cream and the warmed 1 cup Whole Milk, then fold in the 1 tbsp Ground Cinnamon and 0.5 tsp Salt. The mixture should be smooth but still slightly thick—this ensures a creamy texture without being watery. If you notice any lumps, strain the custard through a fine-mesh sieve for silky perfection.
Assemble and Bake the Pudding
Transfer the toasted brioche cubes to a 9x13-inch baking dish and pour the custard mixture evenly over the top. Use a spatula to gently press down on the bread so it soaks up the custard completely—this prevents a dry top layer. Let it sit for 15 minutes at room temperature while you prepare the topping.
In a small bowl, mix the 0.25 cup Powdered Sugar and 0.25 cup Turbinado Sugar together. Sprinkle this evenly over the custard, then dot the surface with the 0.5 cup Unsalted Butter in small cubes. The turbinado sugar will create a beautiful caramelized crust, while the powdered sugar adds sweetness and helps the butter melt into a golden glaze.
Bake to Golden Perfection
Bake the bread pudding in a 350°F oven for 45-50 minutes, until the edges are deep golden brown and the center is just set—it should still have a slight wobble when gently shaken. Here's the thing—overbaking dries out the brioche, so pull it out when it looks nearly done. The residual heat will finish cooking it as it rests.
Let the pudding cool for 10 minutes before serving. This resting time allows the custard to fully set and the flavors to meld. The result? A custardy, vanilla-cinnamon-infused center with a caramelized sugar crust that's crisp on top and buttery underneath. Serve warm with a scoop of vanilla ice cream for the ultimate dessert experience.
Pro Tips For Making Atlanta Bread Company Bread Pudding
- CUBE THE BREAD FIRST: That dense brioche won’t soak up custard properly if you just tear it. Cut into 1.5-inch cubes—big enough to stay intact but small enough to absorb flavor fast. I learned this the hard way when my first batch turned into a soggy brick.
- USE ROOM-TEMP EGG MIXTURE: Cold eggs from the fridge thicken unevenly and can make your custard grainy. Let the egg-heavy cream mixture sit for 10 minutes before pouring—just long enough for the eggs to relax. Trust me, your pudding will be silkier.
- BAKE UNTIL CUSTARD JIGGLES: The internal temp should hit 170°F, but don’t rely on the thermometer alone. The center should wobble like a Jell-O shot when you shake the pan. Overbaking turns brioche dry; underbaking leaves it gummy.
- SWAP HALF THE MILK FOR CREAM: The recipe calls for milk, but I replace 1 cup with extra heavy cream for a richer texture. The brioche soaks up the fat like a sponge, making every bite decadent without extra sugar. (Your guests won’t notice the swap—promise.)
Dietary considerations for this atlanta bread company bread pudding
Gluten-Free Adaptation
For a gluten-free version, replace the Atlanta Bread Company brioche with 12 cups gluten-free brioche bread or a high-quality gluten-free challah. Brands like Schar or Canyon Bakehouse offer excellent options. Toast the cubes as directed, but expect slightly more crumbling—press them gently into the dish to maintain structure.
The custard mixture remains the same, but add 1 extra tbsp cornstarch to the egg mixture to help thicken it properly. 🌾
Dairy-Free Options
To make this dairy-free, swap the heavy cream for 2 cups full-fat coconut cream (chilled overnight) and use 1 cup unsweetened almond milk instead of whole milk. For the butter, use ½ cup dairy-free butter (like Miyoko's or Earth Balance) or coconut oil.
The custard will still be rich, though slightly lighter in texture. Taste as you go—you may need to adjust sweetness slightly since coconut has a natural caramel note.
Lower Sugar Swaps
Reduce the granulated sugar to ½ cup and replace the remaining ½ cup with monk fruit sweetener (like Lakanto) or coconut sugar. For the caramelized top, use ¼ cup turbinado sugar + ¼ cup powdered sugar (or a 1:1 blend of both).
The vanilla bean paste remains key for flavor depth. Bake at 325°F instead of 350°F to prevent over-browning with less sugar. Test doneness at 40 minutes—it may set faster with reduced sugar.
Nut-Free Considerations
This recipe is naturally nut-free, but always double-check your ingredients. The vanilla bean paste, cinnamon, and sugar blends (like turbinado) are common allergen-free zones. For extra caution, use a dedicated whisk and baking dish if cross-contamination is a concern.
The custard's richness comes from dairy and eggs, not nuts, so no substitutions are needed—just verify all store-bought components are certified nut-free. 🛡️
Egg-Free Alternative
Replace the eggs with a flaxseed "egg" substitute: mix 6 tbsp ground flaxseed + 18 tbsp water, let sit for 5 minutes to thicken. For binding power, add ¼ cup unsweetened applesauce to the custard.
The texture will be slightly denser but still custardy. Bake at 325°F for 50-55 minutes—the lower temp prevents overcooking without eggs to set the custard. Chill before serving for cleaner slices.
Make-Ahead Dietary Tips
For gluten-free or egg-free versions, assemble the pudding up to 24 hours ahead and refrigerate uncovered. This helps the custard set more firmly. Before baking, let it sit at room temp for 30 minutes to even out. Reheat covered with foil at 350°F for 20-25 minutes.
The crust may need a quick broil for 1-2 minutes post-bake to crisp up. Store leftovers in airtight containers for up to 3 days—they reheat beautifully! 📅
Nutrition facts
Frequently asked questions
Why does Atlanta Bread Company bread pudding have a caramelized top?
The signature caramelized crust comes from the mix of turbinado sugar and powdered sugar sprinkled on top before baking, combined with melted butter. The high heat turns the sugar into a golden, crispy layer while keeping the custard soft inside. This technique mimics bakery-style desserts where sugar crusts create that irresistible crunch.
Can I use regular bread instead of Atlanta Bread Company brioche?
You can, but the texture will differ. For a similar result, use brioche, challah, or Texas Toast—these stay moist yet hold structure. White or sourdough bread will work, but they absorb custard differently. Toast the cubes first to prevent sogginess, and press them gently into the dish to maintain shape.
How do I fix a bread pudding that's too watery?
If your custard isn't setting properly, it's likely underbaked or has too much liquid. Bake an additional 5-10 minutes at 350°F until the center jiggles slightly. For future batches, ensure your eggs and milk are at room temperature, and whisk the custard until fully thickened. A splash of cornstarch (½ tsp) in the egg mixture can also help stabilize it.
Can I make this ahead of time?
Assemble the pudding up to 24 hours ahead and refrigerate uncovered. This lets the custard absorb fully. Before baking, let it sit at room temperature for 30 minutes to even out. Bake as directed, then serve warm. Leftovers keep for 3 days in the fridge—reheat covered with foil at 350°F for 20 minutes.
What's the best way to serve Atlanta Bread Company bread pudding?
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for that bakery-style touch. Dust with powdered sugar right before serving to keep the crust crisp. For extra flair, add a sprinkle of toasted cinnamon or a few chopped pecans (if nut-free isn't a concern).