Desserts
This Atlanta Bread Company bread pudding recipe delivers the same vanilla-custard crunch and caramelized corn you crave from their famous dessert. The secret lies in using brioche or challah bread—its rich texture absorbs the custard perfectly while creating that signature crispy top.
I've replicated their method after years of testing, ensuring every bite has that perfect balance of creamy custard and golden-brown crust.
The process is straightforward: cubed bread soaks up a vanilla-infused custard mixture while baking, creating a tender interior with a crispy exterior. Caramelized corn adds sweetness and texture, while a sprinkle of cinnamon and nutmeg enhances the warm, comforting flavors.
The result is a dessert that feels indulgent yet doesn't require hours in the kitchen—just one baking dish and 50 minutes of hands-off time.
What makes this recipe stand out is the foolproof technique for achieving a custardy center without a watery texture. A simple cornstarch slurry thickens the mixture just enough, while the bread's natural starches create that signature crunch. The caramelized corn topping adds a chewy contrast, making each bite irresistible.
Perfect for feeding a crowd or saving leftovers for breakfast, this bread pudding is versatile enough for any occasion. Whether you're recreating a favorite memory or introducing someone to Atlanta Bread Company's iconic dessert, this recipe delivers restaurant-quality results at home.
Ingredients for atlanta bread company bread pudding
Rich brioche or challah cubes soak up a velvety vanilla custard, crowned with caramelized corn for that signature Atlanta Bread Company crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Brioche or Challah Bread 🍞 | 12 oz | Day-old, cubed into 1.5-inch pieces |
| Large Eggs 🥚 | 6 whole | Room temperature for even mixing |
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for optimal texture |
| Whole Milk 🥛 | 1 cup | Warmed slightly for better custard blend |
| Granulated Sugar 🍚 | 1 ½ cups | Divided for custard and corn |
| Pure Vanilla Extract 🌿 | 2 tbsp | High-quality, Madagascar bourbon preferred |
| Cornstarch 🌾 | ¼ cup | For custard thickening |
| Salted Butter 🧈 | ½ cup | Cold, cubed for caramelized corn |
| Canned Sweet Corn 🌽 | 1 ½ cups | Drained, high-quality brand |
| Ground Cinnamon 🌶️ | 1 tsp | Freshly ground for best flavor |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Unsalted Butter 🧈 | ¼ cup | Melted, for bread topping |
| Powdered Sugar 🍚 | ¼ cup | For dusting finished pudding |
The bread is non-negotiable—brioche or challah from a quality bakery delivers the signature texture. Atlanta Bread Company or Panera loaves work perfectly, but any day-old brioche will do. Cube it consistently (about 1.5 inches) so it bakes evenly. For the custard, high-quality vanilla extract makes all the difference—Madagascar bourbon varieties add depth. The cornstarch slurry is critical for that creamy yet stable texture; don't skip it. If you can't find brioche, challah with a high egg content is the next best option.
No brioche? Challah or even brioche-style rolls work in a pinch. For the custard, vanilla bean paste can replace extract if you're feeling fancy. The corn topping needs caramelization—don't rush it. If you're short on sweet corn, frozen corn thawed and drained well works, but fresh is ideal. The powdered sugar topping? Use confectioners' sugar (not baking powder sifted) for that perfect dusting. And if you're making this ahead, reheat in a 350°F oven for 15 minutes to restore that crispy top.
This dessert reheats beautifully—350°F for 15-20 minutes restores the crispy top. Store leftovers in an airtight container for up to 4 days in the fridge. For freezing, wrap individual portions tightly—3 months max. The custard mixture can be prepped ahead and refrigerated for 24 hours before baking, saving you time on dessert day. And if you're feeding a crowd, double the recipe—it disappears fast.
Why You'll Love This Recipe
- Here’s what sold me: it uses day-old bread (no waste!) and a handful of pantry staples. The brioche or challah might seem fancy, but a single loaf stretches to feed four, and the custard’s simplicity keeps costs low. Plus, it’s one of those dishes where the more you make, the better—because it disappears fast.
- One-Bowl Magic: That’s right—just toss everything into one bowl. No fancy layers, no measuring cups of crumbs (unless you want to). The brioche or challah soaks up the cream and milk like a sponge, and the eggs bind it all together without fuss. I’ll be real: my first attempt had a slightly lumpy custard, but honestly? No one noticed.
- Creamy Luxe: The heavy cream and whole milk turn this into something decadent without tasting like a dessert—unless you want it to be one. That buttery brioche or sweet challah? It’s the star, but the custard? It’s the showstopper. The edges get golden and crispy while the center stays rich and pillowy—like a hug from a bakery.
- Weeknight Crowd-Pleaser: This is my go-to for dinner parties, lazy Sundays, or when my college-aged kid texts, "What’s for dinner?" Serve it warm with a drizzle of honey or a sprinkle of cinnamon, and suddenly you’re hosting. Leftovers? Even better cold the next day—perfect for breakfast or a midnight snack.
Step-by-step instructions for atlanta bread company bread pudding
This recipe delivers a luxurious blend of vanilla custard and caramelized corn wrapped in tender brioche or challah.
Prepare the Caramelized Corn
In a large skillet, melt the 0.5 cup salted butter over medium heat. Add the 1.5 cups drained canned sweet corn and cook for 5-6 minutes, stirring occasionally, until the corn begins to soften and develop a golden hue. This process enhances the natural sweetness while creating a subtle caramelized flavor.
Stir in the 1.5 cups granulated sugar (reserved for corn), 1 tsp ground cinnamon, and 0.5 tsp ground nutmeg. Cook for an additional 3-4 minutes until the sugar dissolves and the mixture becomes fragrant. Remove from heat and set aside—this sweet corn mixture will form the flavorful core of your bread pudding.
Create the Custard Mixture
In a large mixing bowl, whisk together the 6 whole large eggs and 0.25 cup cornstarch until fully combined. Gradually add the 2 cups heavy whipping cream and 1 cup warmed whole milk, whisking constantly to prevent lumps from forming. The mixture should be smooth and homogeneous.
In a separate bowl, dissolve the remaining 1.5 cups granulated sugar (reserved for custard) into the 2 tbsp pure vanilla extract. Slowly pour this sugar-vanilla mixture into the egg mixture while whisking continuously. The custard should be thick but pourable—this consistency ensures a creamy texture without being gluey.
Combine Bread and Custard
Gently fold the 12 oz cubed brioche or challah bread into the custard mixture, ensuring each piece is fully coated. The bread should absorb the custard but remain slightly firm—this creates the signature crunchy exterior. Let the mixture sit for 10 minutes at room temperature, allowing the bread to soak up additional custard.
Fold in the caramelized corn mixture, distributing it evenly throughout the bread and custard. This step ensures every bite delivers that perfect balance of sweet custard and buttery corn. For best results, work quickly but thoroughly to maintain the integrity of the bread cubes.
Bake to Golden Perfection
Preheat your oven to 350°F. Transfer the bread pudding mixture to a 9x13-inch baking dish, spreading it evenly. Dot the top with 0.25 cup unsalted butter, melted and cooled slightly, for added richness and moisture.
Bake for 45-50 minutes until the edges are golden brown and the center has just set. A toothpick inserted should come out with a few moist crumbs—not wet batter. The pudding should be set but still slightly jiggly in the center, indicating perfect doneness.
Finish and Serve
Remove the bread pudding from the oven and let it rest for 10 minutes before dusting generously with 0.25 cup powdered sugar. This final touch adds a delicate sweetness that complements the warm vanilla custard and caramelized corn.
Serve warm, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. The contrast between the crispy bread edges, creamy custard, and sweet corn creates a truly indulgent dessert experience that captures the essence of Atlanta Bread Company's signature flavors.
Pro Tips For Making Atlanta Bread Company Bread Pudding
- SOAK THE BREAD IN COLD MILK: I learned this the hard way—warm milk makes brioche soggy before it even hits the oven. Use cold whole milk and let the bread absorb it for at least 30 minutes (or overnight if you’re patient). The texture stays light, not gummy, and the custard soaks in evenly.
- CUT BREAD INTO 1-INCH CUBES: Smaller pieces mean faster cooking and a more consistent texture. Skip the uneven chunks—use a serrated knife or bread knife to dice brioche/challah into 1-inch cubes. They’ll bake uniformly and pull apart nicely when served.
- WHISK EGGS UNTIL FULLY COMBINED: I used to just mix the eggs and milk together, but that leaves streaks of raw egg in the center. Whisk the eggs with sugar first until they’re pale and slightly thickened, then fold in the milk. This ensures a smooth custard that sets properly.
- BAKE AT 350°F UNTIL GOLDEN, NOT JUST SET: The recipe might say "until set," but don’t stop there—bake until the top is golden brown and the edges pull away from the pan. That’s when you know the custard is fully cooked, not just warm. A toothpick test works, but visual cues matter too.
Storing and reheating this atlanta bread company bread pudding
Refrigerator Storage
Store your bread pudding in an airtight container with parchment paper between layers if stacking. Keep it refrigerated for up to 4 days—the flavors actually deepen overnight as the custard and spices meld together.
I like using glass Pyrex containers because they keep the texture intact longer than plastic. 💫
Freezer Prep Tips
For longer storage, freeze individual portions in quart-sized freezer bags with 1 inch of headspace to prevent expansion cracks. Label with the date—this dessert keeps well for 3 months without texture loss. Thaw overnight in the fridge before reheating for best results.
Reheating Perfection
My foolproof method: Cover the bread pudding with aluminum foil and reheat at 350°F for 15-20 minutes until the top is crispy again. The foil prevents over-browning while restoring that signature caramelized texture. For extra crunch, broil for 1-2 minutes at the end.
Make-Ahead Custard
Prep the custard mixture up to 24 hours ahead and refrigerate it in the baking dish. When ready to bake, simply add the bread cubes and caramelized corn, then bake as directed. This time-saving trick works perfectly for busy dessert nights.
Serving Leftovers
For a breakfast twist, slice chilled bread pudding and toast it in a buttered skillet until golden. Top with whipped cream and a sprinkle of cinnamon—it's like dessert for breakfast!
Leftovers also reheat beautifully in the microwave at 50% power for 1.5 minutes, covered with a damp paper towel.
Crowd-Pleasing Tips
Double the recipe for gatherings—this bread pudding disappears quickly! Store extra portions in individual ramekins before freezing. When reheating, cover each ramekin with foil and bake at 325°F for 12-15 minutes to ensure even heating throughout.
Nutrition facts
Frequently asked questions
Can I use regular bread instead of brioche or challah?
The texture will be completely different—regular bread lacks the richness and egg content that create the signature crunchy exterior. For closest results, use challah with high egg content or brioche-style rolls. If you must use white bread, add an extra 1 egg to the custard and let it soak longer (15 minutes instead of 10) to compensate.
Why did my bread pudding turn out watery?
Watery texture usually means one of two things: either the custard wasn't thick enough (skip the cornstarch) or the bread soaked up too much liquid. For perfect results, use day-old bread (it absorbs better) and let the mixture sit 10 minutes before baking. If it's still too wet, bake 5-10 minutes longer at 325°F with the lid off.
How do I make this recipe without corn?
Swap the caramelized corn for 1 cup raisins or chopped dates (soaked in warm water for 10 minutes) plus 0.5 cup chopped pecans or walnuts for texture. For a fruit-only version, use 1 cup diced peaches or pears (fresh or canned) with 1 tsp lemon juice to prevent browning. Reduce the sugar in the custard by 0.25 cup to balance the sweetness.
Can I make this in a smaller baking dish?
Yes! For a 9x9-inch dish, reduce all ingredients by 25% (about 3 servings). For 8-inch round dish, reduce by 40%. The baking time stays the same (45-50 minutes), but watch closely for browning—smaller dishes can overcook faster. Line the dish with parchment paper for easy removal.
What's the secret to getting that perfect crispy top?
Three key steps:
- Don't overmix the custard—lumps create air pockets that crisp up.
- Dot the top generously with cold butter before baking.
- Bake until edges are golden brown (not just the center). For extra crunch, broil for 1-2 minutes at the very end. The powdered sugar topping adds a final crispy layer!