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

This Anna Olson bread pudding recipe delivers a vanilla-infused custard with caramelized bread crunch that feels like a warm hug from a Parisian café. The secret lies in combining day-old brioche with a rich egg custard, then baking until the edges are golden and the center stays perfectly creamy.

I've perfected this technique over years of testing—it's the kind of dessert that disappears faster than you can say "second helping."

The magic happens in the custard: a balance of eggs, milk, and vanilla that transforms simple bread into something luxurious. Anna Olson's method ensures the bread stays tender while developing that irresistible crunch at the edges.

You'll need just 10 minutes of prep work, followed by 45 minutes of baking time, making it ideal for weeknight desserts that feel like a special occasion.

What you'll end up with is a dessert that's restaurant-quality but achievable at home—warm, custardy layers with crispy edges that beg to be dipped in vanilla sauce. The aroma alone will have everyone gathering in the kitchen. This recipe builds on classic techniques while offering modern adaptations for dietary preferences.

Whether you're serving it at a dinner party or treating yourself to a comforting dessert, this bread pudding delivers every time. The presentation is simple yet elegant, with optional caramel drizzle or whipped cream topping. Let's get baking!

Ingredients for anna olson bread pudding

Vanilla-infused custard meets caramelized brioche crunch in this Parisian-style dessert.

Brioche is the star here—day-old works best for that perfect texture. French-style brioche from the bakery section gives the most flavor, but any soft bread will do in a pinch. The eggs should be at room temperature (takes 30 minutes if they're cold). For the vanilla, Madagascar bourbon extract has the best flavor profile, but pure vanilla extract works too. If you can find vanilla beans, scrape the seeds from one—it's worth the extra effort for that authentic touch. The butter should be cold when cubed, so it creates those irresistible crispy edges.

No vanilla bean? Double the vanilla extract—it's the closest substitute. Running low on brioche? Challah or brioche-style rolls work beautifully. The heavy cream is optional but makes this feel extra luxurious—drizzle it warm over the top or whip it for a cloud-like finish. For the caramel drizzle, mix powdered sugar with a splash of milk and microwave for 15 seconds. If you're short on time, store-bought vanilla sauce is a decent shortcut. The cinnamon is non-negotiable though—it's what gives this dessert that cozy, comforting aroma.

This keeps beautifully for 3 days in the fridge, though it's best enjoyed fresh. Reheat covered in the oven at 350°F for 10-15 minutes to restore that warm, custardy texture. For make-ahead prep, assemble the pudding in a baking dish, cover, and refrigerate overnight—just add the butter cubes and bake in the morning. The aroma alone will wake up your whole house. Portion into individual ramekins for elegant serving, or leave it in one big dish for casual family-style dining.

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

Here's how to transform stale brioche into a decadent custard with crispy edges—every bite delivers that perfect balance of vanilla richness and buttery crunch.

Cut the 1 whole Day-Old Brioche Loaf into 1-inch cubes—about 6 cups total. Spread them evenly on a rimmed baking sheet and toast in a 375°F oven for 10-12 minutes until golden and just beginning to crisp at the edges. This step is non-negotiable: toasting removes excess moisture and creates that signature crunch we all love.

Here's the thing—don't skip this step. If you skip topping, the bread will steam instead of crisp, and your pudding will turn out gummy. I like to rotate the pan halfway through for even browning. You'll know it's ready when the edges are golden and the centers still feel slightly soft to the touch.

In a large bowl, whisk together the 6 whole Large Eggs, 2 cups Whole Milk, 1 cup Granulated Sugar, 2 tbsp Vanilla Extract, 1 tsp Vanilla Bean Seeds, 1 tsp Ground Cinnamon, and 0.5 tsp Salt until completely smooth. The mixture should be pale yellow with no streaks of egg whites—this ensures a silky texture. I use a whisk for about 2 minutes to fully incorporate the vanilla seeds and cinnamon.

Don't worry if it looks too thin—this is normal. The eggs and milk will thicken dramatically as they heat in the oven. The vanilla bean seeds add that professional touch of depth, so don't skip scraping them from the pod. If you're using room-temperature eggs, you're already ahead of the game for even baking.

Remove the toasted brioche from the oven and let it cool for 2 minutes. Then pour the custard mixture over the cubes, gently pressing down to help it absorb. Fold in the 0.5 cup Unsalted Butter (cold and cubed) and let it sit for 10 minutes while the butter softens slightly—this creates pockets of rich, buttery flavor throughout.

Transfer the mixture to a 9x13-inch baking dish and bake at 350°F for 45-50 minutes until the center is just set (a knife inserted should come out clean but with slight resistance). The edges should be golden brown and the top should be puffed. If it starts browning too quickly, tent loosely with foil after 30 minutes to prevent over-browning.

While the pudding bakes, whisk together the 0.5 cup Heavy Whipping Cream and 2 tbsp Powdered Sugar until soft peaks form. Once the pudding is done, let it cool for 10 minutes, then spread the whipped cream mixture evenly over the top. Return to the oven for 2-3 minutes just to warm through—this creates that signature creamy drizzle without making the pudding soggy.

For the caramel drizzle (if using), melt 0.25 cup Unsalted Butter with 0.25 cup Granulated Sugar in a small saucepan over medium heat, stirring constantly until golden amber. Drizzle over the warm pudding right before serving. The contrast of warm custard with cool caramel is what makes this dessert truly special.

Storing and reheating this anna olson bread pudding

Fridge Storage Tips

Store your bread pudding in an airtight container with parchment paper between layers if stacking. It keeps beautifully in the fridge for up to 3 days, though the texture is best within the first 24 hours.

The vanilla and cinnamon flavors actually intensify overnight, making it perfect for reheating later. I like using glass Pyrex containers because they distribute heat evenly when reheating. 💫

Freezer-Friendly Method

For longer storage, assemble the pudding in a baking dish, cover tightly with plastic wrap and foil, then freeze for up to 2 months. When ready to serve, thaw overnight in the fridge before reheating.

The butter cubes will soften slightly during freezing, but the texture remains rich and custardy. For individual portions, use ramekins—they thaw faster and make serving easier.

Oven Reheating Perfection

Preheat your oven to 350°F and place the covered pudding dish directly on the middle rack. Reheat for 10-15 minutes until warmed through and the edges are golden again. The key is low and slow—this prevents the top from drying out.

For extra crispiness, sprinkle powdered sugar on top before reheating and broil for 1-2 minutes at the end. 🔥

Microwave Shortcuts

For quick reheating, cover the pudding with a damp paper towel and microwave on 50% power for 1-2 minutes. Stir halfway through to distribute heat evenly. Add 1 tablespoon of milk or cream if it looks dry—this restores moisture without making it soggy.

This method is perfect for single servings but lacks the crispy edges you get from oven reheating.

Caramel Drizzle Revival

If you served the pudding with caramel drizzle, reheat the caramel separately in a small saucepan over low heat until melted and smooth. Drizzle over the warm pudding just before serving to maintain that perfect contrast between warm custard and cool caramel.

Store any leftover caramel in a small airtight jar in the fridge for up to 2 weeks. ✨

Make-Ahead Pro Tip

Assemble the pudding the night before, cover tightly, and refrigerate overnight. In the morning, add the cold butter cubes and bake as directed. The overnight rest allows flavors to meld beautifully, and the butter creates those irresistible crispy pockets.

This is my go-to method for weekend brunches—it feels special with minimal morning effort! 💛

Frequently asked questions