Bread Pudding with Caramel Sauce

Why You’ll Love This Recipe

• It transforms simple pantry staples—bread, eggs, milk—into a decadent dessert.
• The custard-soaked bread yields a soft, almost pudgy texture that is deeply comforting.
• The caramel sauce adds a glossy, sweet finish that brings everything together beautifully.
• It works for both casual weekends and special occasions.
• You can make it ahead and serve it warm or room temperature for flexibility.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bread pudding

• A loaf of bread (preferably slightly stale)
• Eggs
• Milk and/or cream
• Sugar (granulated or a mix of granulated + brown)
• Vanilla extract
• Salt
• Optional mix-ins: raisins, nuts, chocolate chips, dried fruit

For the caramel sauce

• Granulated sugar
• Water (for caramelizing) or butter (for browning)
• Heavy cream
• Butter
• Vanilla extract
• A pinch of salt (especially if you like salted caramel)

Directions

1. Pre-heat your oven to about 350 °F (175 °C) and grease a baking dish.
2. Cut the bread into cubes (about 1-inch pieces) and place them evenly in the prepared dish.
3. In a mixing bowl, whisk together the eggs, milk (and/or cream), sugar, vanilla, and salt until fully combined. If using mix-ins (raisins, nuts), stir them in.
4. Pour the custard mixture over the bread cubes, pressing gently so the bread is well coated and submerged. Allow the bread to soak for about 15-20 minutes (or cover and refrigerate overnight for deeper flavor).
5. Bake the bread pudding for about 45-55 minutes, until the top is golden and the custard is set (a knife inserted should come out mostly clean).
6. While the pudding is baking or after you remove it, prepare the caramel sauce:
   • In a saucepan over medium heat, combine the sugar (and water if using) and cook until it melts and turns a deep golden amber colour.
   • Add the butter and stir until melted.
   • Carefully whisk in the heavy cream (it will bubble) until smooth and combined.
   • Stir in vanilla extract and salt, then remove from heat.
7. Once the bread pudding is done, remove from the oven and let it rest a few minutes. Cut into portions and generously drizzle the warm caramel sauce over each serving. Serve warm.

Servings and timing

Serves about 8–10 servings (depending on portion size).
Prep time: approx 20 minutes (plus soaking time if desired)
Bake time: approx 45–55 minutes
Total time: around 65–75 minutes (soaking overnight adds passive time)

Variations

• Salted caramel version: Add a generous pinch of sea salt to the caramel sauce for a sweet-salt contrast.
• Pecan or walnut version: Stir chopped nuts into the custard or sprinkle them on top before baking for crunch and flavour.
• Chocolate caramel: Add chocolate chips to the bread mixture or swirl melted chocolate into the custard before baking.
• Fruit-studded version: Mix in dried fruit (raisins, cranberries) or fresh sliced apples/pears to add texture and natural sweetness.
• Bourbon caramel: Stir a tablespoon of bourbon or dark rum into the caramel sauce for a warm, adult twist.
• Make-ahead variation: Assemble the bread pudding the night before, refrigerate, and bake fresh in the morning for brunch.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat: warm in a 325 °F (160 °C) oven for about 10 minutes until warmed through. You can also microwave individual portions for 30-60 seconds, though the texture will differ slightly.
• The caramel sauce can be stored separately in the fridge for up to 1 week. Reheat gently before drizzling.
• For longer storage: freeze portions of the bread pudding (without sauce) for up to 2 months. Thaw in fridge overnight and reheat as above; sauce can be prepared fresh or frozen and reheated.

FAQs

What kind of bread is best for bread pudding?

Use slightly stale bread; day-old or a loaf that’s begun to dry out works best because it soaks up the custard without turning mushy. Brioche, challah or other rich breads give a luxurious texture, but any bread will work.

Can I use fresh bread instead of stale?

Yes—but you may want to dry it out a little (for example, bake the cubes for 10 minutes at 350 °F) so they soak up the custard properly and don’t become overly soggy.

What if I don’t have heavy cream?

You can use all milk (whole milk is best) or a mix of milk and half-and-half. The texture will be slightly lighter but still delicious.

How do I know when the bread pudding is done?

The surface should be golden and set, and a knife inserted into the centre should come out mostly clean (a little custard may cling, but not liquid).

Can I make the caramel sauce ahead of time?

Yes — you can make and refrigerate the sauce in a sealed container. Reheat gently (low heat) before serving.

Why did my bread pudding turn out soggy?

Possible reasons: bread was too fresh/wet, custard-to-bread ratio too high, or baking time too short/temperature too low. Drying or using stale bread and ensuring proper bake time helps.

Can I add flavourings or extracts?

Yes — you can add cinnamon, nutmeg, orange zest, or caramel-flavoured extracts to customise the flavour.

Is this dessert suitable for entertaining?

Absolutely. It’s easily scaled, can be made ahead, and the caramel sauce adds a “special occasion” feel.

Can I bake individual portions?

Yes — you can divide into ramekins or small baking dishes and adjust bake time slightly (less time needed for smaller portions).

What toppings go well besides caramel sauce?

Whipped cream, vanilla ice cream, chopped nuts, fresh berries or a dusting of powdered sugar all complement this dessert nicely.

Conclusion

Bread Pudding with Caramel Sauce is a wonderful dessert choice for when you want something warm, comforting and a little indulgent—but still rooted in simple, honest ingredients. Whether you’re serving it for a cozy family dinner or preparing it ahead for brunch, the combination of custard-soaked bread and rich caramel sauce brings texture, flavour and a touch of luxury. Give it a try—and feel free to customise with your favourite bread, mix-ins or toppings to make it your own.

Bread Pudding with Caramel Sauce

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A rich and comforting bread pudding made with soft bread cubes soaked in a sweet custard, baked to golden perfection, and drizzled with luscious homemade caramel sauce.

• Author: Laura
• Prep Time: 15 mins
• Cook Time: 50 mins
• Total Time: 1 hr 5 mins
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 6 cups day-old bread, cubed
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup unsalted butter, melted
• 1/4 cup raisins (optional)
• For the caramel sauce:
• 1 cup granulated sugar
• 6 tbsp unsalted butter
• 1/2 cup heavy cream
• 1/4 tsp salt

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and melted butter until well combined.
3. Add the bread cubes and stir gently to coat. Let sit for 10–15 minutes to allow the bread to absorb the custard mixture.
4. Transfer the mixture to the prepared baking dish and sprinkle raisins evenly on top, if using.
5. Bake for 45–50 minutes, or until the top is golden brown and the custard is set.
6. Meanwhile, prepare the caramel sauce: In a medium saucepan, heat sugar over medium heat, stirring constantly until it melts and turns amber in color.
7. Add butter and stir until melted and combined. Slowly pour in the heavy cream while stirring, then add salt. Simmer for 1–2 minutes until smooth and thickened.
8. Remove the bread pudding from the oven and allow it to cool slightly. Drizzle with warm caramel sauce before serving.

Notes

• Use slightly stale bread for best texture—it absorbs the custard better.
• Challah or brioche works wonderfully for this recipe.
• The caramel sauce can be stored in the refrigerator for up to a week.
• Reheat leftovers in the oven or microwave before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 38g
• Sodium: 220mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 145mg