Desserts
Anna Olson's bread pudding recipe delivers vanilla-infused comfort that transforms simple ingredients into a custardy masterpiece. đ The secret lies in soaking stale bread just rightâneither too soggy nor dryâwhile eggs and milk create that signature creamy texture.
I've perfected this version to stay moist at the center while developing a golden, caramelized crust on top.
This recipe captures Anna Olson's signature style with a touch of bourbon for depth and cinnamon for warmth, though you can easily adapt it with chocolate swirls or extra vanilla for personal preference.
The beauty of bread pudding is its versatilityâwhether you use day-old brioche, challah, or even sourdough, the technique remains the same.
What makes this dish truly special is how it comes together in one bowl, requiring minimal effort but delivering maximum satisfaction. The aroma of vanilla and warm spices fills your kitchen as it bakes, creating an experience that feels like a hug in dessert form.
Serve it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for the ultimate indulgence.
Mastering the custardy texture is all about precise timing and temperatureâ350°F for 40-45 minutes ensures a tender interior while the edges develop that perfect golden-brown finish. Leftovers reheat beautifully, making this the ideal dessert for gatherings or a cozy night in. Ready to create this comforting classic?
Ingredients for anna olson bread pudding
Six simple ingredients transform stale bread into Anna Olson's signature custardy masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Brioche Bread đ | 6 cups | Cubed into 1-inch pieces |
| Large Eggs đĽ | 6 whole | Room temperature preferred |
| Whole Milk đĽ | 2 cups | Full-fat for creaminess |
| Vanilla Extract đż | 2 tbsp | Pure Madagascar preferred |
| Granulated Sugar đ | 1 cup | Light brown sugar optional |
| Unsalted Butter đ§ | ½ cup | Cold, cubed for topping |
| Ground Cinnamon đśď¸ | 1 ½ tsp | Freshly ground preferred |
| Salt đ§ | ½ tsp | Diamond Crystal kosher |
| Bourbon đĽ | Âź cup | Optional for depth |
| Pecan Pieces đ° | ½ cup | Toasted for texture |
| Vanilla Bean Seeds đż | 1 whole | Scraped from 1 pod |
The bread is non-negotiableâday-old brioche has the perfect balance of structure and absorbency, but challah or sourdough work beautifully too. Look for a loaf with a soft, airy crumb (the kind that feels like a cloud). If you're using a baguette, slice it thinly for even baking. For the vanilla, Madagascar bourbon extract adds depth, but pure vanilla extract works fine. The pecans? Trader Joe's sells pre-toasted onesâperfect for saving time. Store your bread in a paper bag at room temperature to keep it fresh for up to 3 days before using.
No bourbon? Dark rum or extra vanilla extract will do, though the alcohol adds complexity. Swapping sugar? Coconut sugar or maple syrup works, but the flavor profile shifts slightly. For a chocolate twist, fold in 1/2 cup melted dark chocolate with the milk. The eggs must be room temperatureâcold eggs create pockets in the custard. If you're using salted butter, reduce the added salt to 1/4 tsp. And if you're feeling fancy, infuse the milk with 1 split vanilla bean while warming it.
This dessert reheats beautifullyâjust cover with foil and warm at 350°F for 10-15 minutes. For make-ahead convenience, assemble the pudding the night before and refrigerate uncovered for 4-6 hours to develop deeper flavors. Store leftovers in an airtight container for up to 3 days or freeze for 2 months. The crust gets crispier when reheated, so a quick broil for 2-3 minutes revives it perfectly. Portion into individual ramekins for elegant serving.
Why You'll Love This Recipe
- No-Waste Magic: I swear by using day-old briocheâitâs perfect for soaking up that creamy egg-milk mix without falling apart. No sad, stale loaf in the trash, just a dessert that feels like a hug.
- Rich Without Effort: That brioche? Buttery, pillowy, and already pre-bakedâso it absorbs the custard like a dream. Add a splash of vanilla and a pinch of sugar, and suddenly, youâve got a dessert that tastes like a bakeryâs secret.
- Breakfast for Dinner: Hereâs what sold meâthis pudding is seriously good cold or warm. Serve it with a drizzle of honey for brunch, or a scoop of vanilla ice cream for a late-night treat. (Yes, even on a Tuesday night.)
- Leftovers? Better Than New: Between us, the second day is my favorite. The custard thickens just right, and the brioche gets even more tender. Reheat slices in the oven, and boomâyouâve got dessert for the whole week without extra work.
Step-by-step instructions for Anna Olson's bread pudding
Transform simple ingredients into velvety bread pudding with a golden crust and aromatic vanilla essence.
đ¨âđł Step 1: Prepare the Brioche Base
Begin by cubing the 6 cups Day-Old Brioche Bread into uniform 1-inch pieces using a serrated knife. The bread should be completely dryâno moisture remains from the previous day. This ensures proper absorption of the custard mixture later. Arrange the cubes in a single layer on a rimmed baking sheet and lightly toast in a 350°F oven for 8-10 minutes until the edges begin to crisp and the bread feels dry to the touch.
Here's the thingâday-old bread is crucial. Fresh bread absorbs too much liquid and creates a gummy texture. The slight dryness from the previous day allows the custard to create that perfect custardy center without turning soggy. Toss the toasted cubes gently with the 0.5 cup Pecan Pieces and 1.5 tsp Ground Cinnamon to distribute evenly. This step builds the aromatic foundation of your bread pudding.
đł Step 2: Create the Vanilla-Infused Custard
In a large mixing bowl, whisk together the 6 whole Large Eggs, 2 cups Whole Milk, 2 tbsp Vanilla Extract, and the 1 whole Vanilla Bean Seeds (scraped) until fully combined. Add the 1 cup Granulated Sugar and 0.5 tsp Salt, whisking until the sugar dissolves completely. The mixture should be smooth with no visible sugar granules remaining.
Next, fold in the toasted brioche cubes and pecan mixture using a silicone spatula, ensuring every piece is coated with the custard. Here's where it gets technical: don't overmixâjust enough to combine. Overworking develops gluten in the brioche, which can make the pudding dense instead of light and airy. The custard should look like a thick, creamy batter with visible bread pieces suspended throughout.
đĽ Step 3: Assemble and Bake to Golden Perfection
Transfer the bread pudding mixture to a 9x13-inch baking dish that has been lightly greased with butter or lined with parchment paper. The dish should be about 75% fullâthis gives the pudding room to puff slightly during baking. Dot the top with the 0.5 cup Unsalted Butter, cubed, and sprinkle with any remaining cinnamon.
Bake in a 350°F oven for 45-50 minutes until the edges are golden brown and the center shows just a slight jiggle when gently shaken. Real talk: the internal temperature should reach 190°F at the center. This is where patience pays offâunderbaking leaves a raw custard, while overbaking dries out the bread. If you're using the 0.25 cup Bourbon, drizzle it over the top during the last 10 minutes of baking for an extra depth of flavor.
â° Step 4: Rest and Serve Warm
Remove the bread pudding from the oven and let it rest for 15-20 minutes before serving. This resting period allows the custard to set slightly and the juices to redistribute, ensuring each bite is creamy and flavorful. The pudding should pull away slightly from the edges of the baking dish, indicating it's ready to serve.
Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream for the ultimate Anna Olson-inspired dessert. The contrast of warm, custardy bread pudding with cool ice cream creates a perfect balance of textures and temperatures. This method delivers a bread pudding that's rich, aromatic, and perfectly texturedâevery bite should be a harmonious blend of buttery brioche, vanilla essence, and toasted pecans.
Pro Tips For Making Anna Olson Bread Pudding
- CUT BRIOCHE SMALL: Brioche tears like paper when cold, so slice it into 1-inch cubes before soakingâthis keeps the texture consistent and prevents giant, soggy hunks. I used to toss in random chunks, and half the time theyâd stay undercooked or turn into a dense brick.
- WHISK EGGS COLD: Add the eggs to the milk mixture after the liquid is room tempâotherwise, youâll end up with scrambled eggs instead of a custard. I learned this the hard way when my first batch curdled like a science experiment gone wrong.
- BAKE UNTIL SET: Donât pull it out when the topâs goldenâwait until the center wobbles just like jelly (about 350°F for 40-45 minutes). Mineâs been dry and rubbery more times than Iâd admit, and this is the only way to guarantee a creamy finish.
- SPLASH VANILLA LAST: Stir in the vanilla after removing the pudding from the ovenâheat dulls its flavor, and youâll miss that bright, buttery aroma. I was skeptical until I tried it, and now I swear by it every time.
Creative variations of these flavors
Bourbon-Infused Twist
For a sophisticated depth, add Âź cup bourbon to the custard mixture before folding in the bread cubes. I like Maker's Mark for its smooth caramel notes. Pour the bourbon over the top during the last 10 minutes of bakingâthis creates a subtle aroma that permeates the entire dessert. đĽ
Chocolate Swirl Version
Melt ½ cup dark chocolate (I use Ghirardelli 60%) with Ÿ cup heavy cream until smooth, then swirl it into the custard mixture before baking. The chocolate adds richness that pairs beautifully with the vanilla. Top with flaky sea salt for contrast.
Spiced Apple Cider
Replace ½ cup milk with warm apple cider and add ½ tsp ground cinnamon + Ÿ tsp nutmeg to the custard. Toss in ½ cup diced apples (peeled, cored) with the bread cubes. The cider adds a subtle tartness that cuts through the sweetness.
Coconut-Lime Surprise
Swap ½ cup milk for coconut milk and add 1 tbsp lime zest to the custard. Top with toasted ½ cup coconut flakes before baking. The tropical flavors transform this into a summery dessert that still feels comforting.
Salted Caramel Drizzle
Make a quick caramel sauce by melting ½ cup brown sugar with Ÿ cup butter and 2 tbsp heavy cream on the stovetop. Drizzle over the baked pudding and sprinkle with flaky sea salt. This adds a gourmet touch that elevates the homestyle appeal.
Make-Ahead Bourbon Glaze
Prepare the bread pudding a day ahead, then brush the warm dessert with a mixture of 2 tbsp bourbon, 1 tbsp maple syrup, and 1 tsp vanilla extract before serving. The glaze soaks into the crust, infusing it with deep, smoky-sweet flavors that develop overnight. â¨
Nutrition facts
Frequently asked questions
Can I use any type of bread for this recipe?
While day-old brioche works best, you can absolutely use other breads like challah, sourdough, or even brioche loaves. The key is to use bread that's at least 1 day oldâfresh bread absorbs too much liquid and creates a gummy texture. For extra flavor, try adding 1/4 tsp cinnamon or 1 tbsp lemon zest to the bread cubes before baking.
Why does my bread pudding come out gummy instead of custardy?
Gummy bread pudding usually means the bread absorbed too much liquid. To fix this, use day-old bread (not fresh) and toast it first to dry out the edges. Also, don't overmix the custardâjust fold until combined. For a perfect texture, bake until the center reaches 190°F (it should jiggle slightly). If it's still too wet, increase baking time by 5-10 minutes.
How do I make this bread pudding ahead of time?
Assemble the bread pudding in the baking dish and refrigerate it uncovered for 4-6 hours (or overnight) before baking. This lets the bread soak up more flavor. When ready to bake, add 5-10 extra minutes to the cooking time since it starts cold. For a make-ahead dessert, this method develops deeper, richer flavors!
Can I substitute bourbon with something else?
Yes! If you don't have bourbon, try dark rum, brandy, or even extra vanilla extract for depth. For a non-alcoholic option, add 1 tsp almond extract or 1/2 tsp maple syrup to the custard. The bourbon adds a caramel-like richness, but these alternatives still enhance the flavor.
What's the best way to reheat leftovers?
Cover the bread pudding with foil and warm it in a 350°F oven for 10-15 minutes until heated through. For a crispier top, broil for 2-3 minutes at the end. You can also reheat portions in the microwave for 30-45 seconds, but oven reheating preserves the custardy texture better. Store leftovers in an airtight container for up to 3 days.