Side Dishes
This Atlanta Bread Company bread pudding recipe transforms their signature brioche into a decadent dessert that rivals any bakery creation. The secret lies in soaking thick slices of their buttery, pillowy bread in a vanilla-infused custard mixture—creating layers of custardy richness with every bite.
I've perfected this recipe to deliver that signature Atlanta Bread Company texture: crispy edges, creamy centers, and a golden caramelized top that's impossible to resist.
The magic happens when you combine their signature brioche with a custard made from heavy cream, vanilla bean, and just the right amount of sugar—no artificial flavors here. The bread absorbs the custard perfectly, creating that signature tender yet slightly chewy texture that makes this pudding unforgettable.
Baking at 350°F for 45 minutes ensures the edges get beautifully crisp while the center remains luscious and custardy.
What you'll end up with is a bread pudding that's rich, velvety, and packed with that distinctive Atlanta Bread Company flavor profile. The aroma alone will have everyone gathering around your table, and the first bite delivers that perfect balance of sweet custard and buttery bread.
This isn't just dessert—it's an experience that transforms an ordinary meal into something special.
Serve warm with a dollop of whipped cream or a drizzle of caramel sauce for the full Atlanta Bread Company experience. The best part? This recipe captures all the magic of their bakery-quality bread in your own oven.
Let's get started on creating this showstopper dessert that'll have everyone asking for seconds.
Ingredients for atlanta bread company bread pudding
Buttery brioche, velvety custard, and that signature Atlanta Bread Company flavor—here's what you need.
| Ingredient | Amount | Notes |
|---|---|---|
| Atlanta Bread Company Brioche Bread 🍞 | 12 slices | Thick-cut, about 1-inch thick |
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for richness |
| Vanilla Bean 🌸 | 1 whole | Split lengthwise for seeds |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into cubes |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground preferred |
| Vanilla Extract 💧 | 1 tbsp | Pure vanilla extract |
| Whole Milk 🥛 | ½ cup | Warmed slightly |
| Whipped Cream 🍦 | 1 cup | For serving (optional) |
| Caramel Sauce 🍯 | ½ cup | For drizzling (optional) |
The bread is non-negotiable here. Grab a loaf of Atlanta Bread Company brioche—their signature pillowy texture is what makes this pudding special. If you can't find it locally, King's Hawaiian or Thomas' English Muffins work in a pinch, but they won't give you that same buttery richness. Look for a loaf where the slices are about an inch thick—this ensures that perfect balance of custardy center and crispy edges. Pro tip: Toast the bread slices lightly before adding them to the custard mixture—it helps them hold their shape better during baking.
No vanilla bean? Double the vanilla extract—it won't be identical, but it'll still taste amazing. Short on heavy cream? Whole milk plus a splash of half-and-half gets you close, though the texture will be slightly lighter. The sugar can be swapped for light brown sugar if that's what you've got, but the light brown adds a subtle caramel note that pairs perfectly with the brioche. For the butter, don't use margarine—it won't give you that same rich, golden finish. If you're feeling fancy, add a pinch of cardamom to the custard for a sophisticated twist.
This pudding tastes even better the next day, so make it ahead if you can. Store leftovers covered in the fridge for up to 4 days, though I find mine disappears faster than that. To reheat, pop it in a 350°F oven for 10-15 minutes—just until it's warmed through and the edges are crisp again. The custard mixture can be prepped a day ahead and stored in the fridge, with the bread added just before baking. That way, the bread soaks up all that delicious custard while it's warm. Serve with whipped cream and caramel sauce for the full Atlanta Bread Company experience.
Why You'll Love This Recipe
- No-Cube Hassle: I just tear that Atlanta Bread Company brioche into chunks—no measuring, no stress. The bigger the pieces, the better the texture, and honestly? It’s the one step that actually makes this recipe feel like a treat instead of a chore.
- Vanilla Cream Dream: That vanilla bean isn’t just an afterthought—it’s the star. The heavy cream soaks into the brioche, turning every bite into a buttery, custardy hug. (Yes, even on a Tuesday night.)
- Leftovers? Best Part: This pudding gets better the next day—crispy edges, gooey center, and zero effort to reheat. I make a double batch on Sundays and still have slices by Thursday. My secret weapon for lazy mornings.
- Brioche Magic: No one else’s bread pudding compares to this—rich, slightly sweet, and with that signature Atlanta Bread Company buttery crunch. It’s the kind of dessert that makes people ask, “What’s in this?” before I even answer.
Step-by-step instructions for atlanta bread company bread pudding
This recipe transforms rich brioche into a velvety custard dessert with just a few simple steps.
Prepare the Brioche and Custard Mixture
Preheat your oven to 350°F and grease a 9x13-inch baking dish with butter. Cut the 12 slices Atlanta Bread Company Brioche Bread into 1-inch cubes and arrange them evenly in the prepared dish. This creates a sturdy base that won't fall apart during baking.
In a large mixing bowl, whisk together the 6 whole Large Eggs, 1.5 cups Granulated Sugar, 1 tbsp Vanilla Extract, 0.5 cup Whole Milk, 0.5 tsp Salt, and 1 tsp Ground Cinnamon until smooth. The mixture should be pale yellow and fully combined. Split the 1 whole Vanilla Bean lengthwise and scrape the seeds into the mixture, then add the empty pod for extra flavor.
Combine and Chill the Pudding
Pour the custard mixture evenly over the brioche cubes in the baking dish, pressing down gently to help the bread soak up the liquid. Let the pudding sit at room temperature for 30 minutes—this allows the bread to absorb the custard fully before baking. You'll notice the brioche softening slightly and turning a deeper golden hue as it absorbs the mixture.
While waiting, melt the 0.5 cup Unsalted Butter in a small saucepan over low heat. Once fully melted, let it cool slightly but keep it liquid. This butter will add incredible richness to the finished pudding.
Bake to Golden Perfection
Pour the melted butter evenly over the pudding, then cover the baking dish tightly with aluminum foil. Place the covered dish in the preheated oven and bake for 45 minutes. After this initial baking time, remove the foil and continue baking for another 15-20 minutes until the top is golden brown and the edges are set.
Here's the thing—you want the center to still jiggle slightly when the pudding comes out of the oven. It will continue setting as it cools. If the top browns too quickly, tent it loosely with foil to prevent over-browning while allowing the center to finish cooking.
Finish with Cream and Caramel
Let the bread pudding cool to room temperature, then refrigerate for at least 2 hours (or overnight) to allow it to fully set. This chilling step is crucial for developing the perfect custard texture—it should be firm enough to slice but still creamy when served.
When ready to serve, top each slice with 1 cup Whipped Cream and a generous drizzle of 0.5 cup Caramel Sauce. The contrast of warm caramel and cool custard creates the ultimate dessert experience. For an extra touch, sprinkle with a pinch of cinnamon or a few vanilla bean seeds from the pod you used earlier.
Pro Tips For Making Atlanta Bread Company Bread Pudding
- Soak the Bread Properly: The ABC brioche is dense—don’t just toss it in the custard and hope for the best. Cut the loaf into 1.5-inch cubes, then soak them in the egg-cream mixture for at least 30 minutes (I’ve seen people rush this, and it’s a crime). The bread needs time to absorb the liquid and soften, or you’ll end up with a dry, gummy mess instead of that luscious, custardy bite.
- Scrape That Vanilla Bean: You’re using a whole vanilla bean, so don’t just drop it in and call it a day. Split it lengthwise, scrape out the seeds with the back of a knife, and toss the scraped pod back in. The seeds add depth, but the pod’s oils infuse the custard over time—skipping this means missing half the flavor.
- Bake Until the Center Jiggles: This isn’t a cake—don’t pull it out when the edges are golden. The center should still wobble slightly when you shake the pan (like a loose custard). If you take it out too soon, it’ll collapse as it cools. I’ve learned this the hard way: a bread pudding that’s set too early turns sad and dense.
- Upgrade with Brown Butter Cream: Swap the heavy cream for browned butter cream if you’re feeling fancy (yes, it’s worth the extra 5 minutes). Melt 4 tablespoons of butter in a pan until it’s nutty and golden, then stir it into the cream before mixing with the eggs. The richness cuts through the brioche’s sweetness and adds a caramelized depth that changes the game.
Common mistakes when making great atlanta bread company bread pudding
Over-Soaking the Bread
Don’t let the brioche sit in custard too long before baking—30 minutes max is ideal. I’ve seen beginners leave it overnight, and the bread turns mushy instead of custardy. The goal is to soak just enough to soften the edges while keeping the center intact.
If your bread feels soggy before baking, pat it dry gently with a paper towel. 🍞
Skipping the Chill Step
This is a big one! The 2-hour chill before serving is non-negotiable for texture. Without it, the custard stays too runny, and the brioche loses its structure. I’ve tasted versions straight out of the oven, and they’re delicious but lack that signature firm-yet-creamy bite. Patience here pays off—trust me.
Uneven Baking
If your pudding bakes unevenly (edges crispy, center raw), you’re likely using the wrong dish. A 9x13-inch baking dish distributes heat perfectly. Avoid glass dishes—they conduct heat differently.
Also, don’t overcrowd the bread cubes—leave gaps for even cooking. A toothpick inserted in the center should come out with moist crumbs, not wet batter. 🌡️
Using the Wrong Bread
The Atlanta Bread Company brioche is key—its high butter content creates that signature richness. Substitutes like sourdough or white bread won’t give the same texture. If you must swap, use challah or brioche from a trusted bakery.
Toasting the bread lightly before soaking helps it hold shape, but don’t skip this step—it’s what keeps your pudding from collapsing.
Overmixing the Custard
Whisk just until the sugar dissolves—no need for a smooth batter. Overmixing incorporates too much air, which can cause the pudding to sink or develop a rubbery texture.
Think "light and pale yellow," not "fluffy like pancake batter." A few streaks of egg are fine; they’ll blend during baking. 🥚
Ignoring the Butter Step
That ½ cup melted butter poured after baking isn’t optional—it’s what makes this pudding decadent. Skipping it leaves the top dry. Melt it slowly over low heat to avoid burning, then let it cool slightly before drizzling.
The butter should be liquid but not hot; otherwise, it’ll cook the custard too quickly. 🧈
Nutrition facts
Frequently asked questions
Can I make this bread pudding without Atlanta Bread Company brioche?
The brioche is what gives this pudding its signature buttery richness, but you can use challah or King's Hawaiian in a pinch. For best results, choose a bread with high butter content and toast the slices lightly before soaking. The texture won't be identical, but it'll still be delicious!
How do I know when the bread pudding is fully baked?
The edges should be golden brown and set, while the center should still jiggle slightly when the dish comes out of the oven. Insert a toothpick—it should come out with moist crumbs, not wet batter. If it's still runny, bake for another 5-10 minutes uncovered.
Can I prepare this ahead of time?
The custard mixture can be made up to 1 day ahead and stored in the fridge. Assemble the pudding just before baking, then chill the finished dessert for 2 hours before serving. It actually tastes even better the next day—perfect for make-ahead desserts!
What's the best way to reheat leftover bread pudding?
Pop slices in a 350°F oven for 10-15 minutes until warmed through and crispy. For a quicker option, microwave for 20-30 seconds, but oven reheating preserves the texture better. Leftovers keep well in the fridge for 4 days covered tightly.
Why did my bread pudding come out too dry?
This usually happens if the bread soaked up too much custard before baking or if the oven was too hot. For next time, reduce soaking time to 20-30 minutes max and check the oven temperature with an oven thermometer. A 350°F setting can sometimes run hotter!