Honey Cinnamon Butter Bread Pudding

The warm aroma of cinnamon-laced custard soaking into golden bread, crowned with pools of honey butter that melt into every crevice — this is comfort baking at its finest. Each spoonful delivers that perfect contrast: crispy edges giving way to a cloud-soft center, while ribbons of spiced butter add richness that lingers on your tongue. What sets this version apart is the honey cinnamon butter that transforms simple bread pudding into something truly extraordinary.

Why You’ll Love This Recipe

• Uses day-old bread beautifully — finally, a delicious reason to save those leftover rolls or stale bread slices instead of tossing them
• Make-ahead magic — assemble the night before, then just pop it in the oven when you’re ready for warm, impressive dessert
• The honey cinnamon butter creates two layers of flavor — swirled through the custard AND drizzled on top for that bakery-style finish
• Feeds a crowd for under $10 — eight generous servings that look and taste like you spent hours in the kitchen
• Room temperature ingredients prevent curdling — a small step that guarantees silky custard every single time

Pro Tips

• Cube your bread into 1-inch pieces and let them sit uncovered for 2-3 hours — slightly stale bread absorbs custard without turning to mush, creating better texture throughout
• Whisk eggs with sugar first until ribbony — this extra 30 seconds of whisking creates a smoother custard base and helps the sugar dissolve completely before adding cream
• Pour half the custard, wait 5 minutes, then add the rest — this two-stage soaking ensures even distribution and prevents dry spots at the top
• The honey cinnamon butter should be soft but not melted — room temperature butter swirls beautifully and creates those gorgeous marbled pockets instead of just sinking to the bottom

Honey Cinnamon Butter Bread Pudding

Transform stale bread into pure comfort! This honey cinnamon butter bread pudding features custardy centers, crispy edges, and swirls of spiced honey butter. Make it ahead for easy entertaining. Save for your next cozy dessert night! 🍯

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 8 cups day-old bread cut into 1-inch cubes
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs room temperature
• 3/4 cup granulated sugar
• 1/4 cup honey
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter softened
• 3 tablespoons honey for butter mixture
• 1 teaspoon ground cinnamon for butter mixture

Method

 

1. Butter a 9×13-inch baking dish and spread the bread cubes evenly in the pan. Let them sit uncovered for 1-2 hours to dry out slightly if your bread is very fresh.
2. In a large bowl, whisk together the eggs and sugar vigorously for 30 seconds until the mixture becomes pale and slightly thickened. Add the milk, cream, honey, vanilla, cinnamon, nutmeg, and salt, whisking until completely smooth.
3. Pour half of the custard mixture over the bread cubes, pressing down gently with a spatula to submerge. Wait 5 minutes, then pour the remaining custard over top. Let the bread soak for 20-30 minutes at room temperature, pressing down occasionally.
4. While the bread soaks, prepare the honey cinnamon butter by beating together the softened butter, 3 tablespoons honey, and 1 teaspoon cinnamon until light and fluffy, about 2 minutes.
5. Preheat your oven to 350°F (175°C). Drop spoonfuls of the honey cinnamon butter across the top of the soaked bread pudding, leaving some areas uncovered for contrast.
6. Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 25-30 minutes until the top is golden brown and the center is set but still slightly jiggly.
7. Remove from the oven and let rest for 10 minutes before serving. The pudding will firm up as it cools slightly. Serve warm with extra honey cinnamon butter drizzled on top if desired.

Frequently Asked Questions

Can I use a different type of bread?

Yes, brioche, challah, croissants, or even cinnamon rolls work beautifully. Avoid dense whole wheat or sourdough, as they can become too heavy. Soft, slightly sweet breads give the best custardy texture.

How do I know when the bread pudding is fully baked?

The center should be set but still have a slight jiggle when you gently shake the pan. A knife inserted near the center should come out mostly clean with just a few moist crumbs. Internal temperature should reach 170°F.

Can I make this dairy-free?

Substitute full-fat coconut milk for the heavy cream and use coconut oil in place of butter. The texture will be slightly different but still delicious. Add an extra tablespoon of cornstarch to help it set properly.

Why is my bread pudding dry on top?

This usually means the bread wasn’t soaked long enough or the oven temperature was too high. Always cover with foil for the first 30 minutes of baking, and make sure every bread cube gets submerged in custard during the soaking process.

Storage & Serving

Store covered in the refrigerator for up to 4 days, or freeze individual portions for up to 2 months in airtight containers. Reheat in a 300°F oven for 15 minutes or microwave for 45 seconds until warm. Serve with a scoop of vanilla ice cream, an extra drizzle of warm honey butter, or a dollop of whipped cream for pure indulgence.

There’s something magical about pulling this from the oven and watching that honey butter glisten on top — go ahead and treat yourself tonight.