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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.

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

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

Find it online: https://thefamilycooking.com/bread-pudding-with-caramel-sauce/