Caramel Bread Pudding Recipe
If you’re searching for the ultimate comfort dessert, look no further than Caramel Bread Pudding. This luscious treat takes humble bread and magically transforms it into a custardy, golden masterpiece swirled with rich caramel. Whether it’s a festive holiday, Sunday dinner, or just an ordinary day in need of a sweet lift, Caramel Bread Pudding has a way of gathering everyone at the table for seconds (and thirds). Let me show you why this classic is a must-make, and how each bite brings a little nostalgia and a whole lot of deliciousness.
Ingredients You’ll Need
Part of what makes Caramel Bread Pudding such a standout is the honest, simple lineup of ingredients—each one working together to deliver that creamy texture and caramel-kissed flavor. There’s nothing fussy here; just pantry and fridge basics that come together effortlessly for something downright craveworthy.
- Day-old bread cubes (6 cups, brioche or French bread): Using slightly stale bread helps absorb the custard for a tender, non-soggy texture—brioche makes it extra rich!
- Whole milk (2 cups): The backbone of the custard, providing a creamy base without heaviness.
- Heavy cream (1 cup): Adds luxurious, silky richness to every mouthful.
- Granulated sugar (1 cup): Sweetens the pudding while balancing the caramel notes.
- Packed brown sugar (½ cup): Brings molasses undertones and extra depth to the caramel swirl.
- Large eggs (4): Essential for setting the custard and creating that luscious, scoopable consistency.
- Vanilla extract (2 teaspoons): Infuses lovely warmth and a heavenly aroma.
- Ground cinnamon (½ teaspoon): Lends a cozy spice that brightens the dessert beautifully.
- Salt (¼ teaspoon): Just a pinch amplifies all the sweet and subtle flavors.
- Caramel sauce (½ cup, plus extra for serving): Creates those irresistible gooey pockets and a beautiful, glossy finish.
- Unsalted butter (2 tablespoons, melted): Brushed on top for a perfectly golden crown.
How to Make Caramel Bread Pudding
Step 1: Prepare the Baking Dish and Bread
Begin by preheating your oven to 350°F (175°C), then lightly grease a 9×13-inch baking dish with a bit of butter or cooking spray. Pile your day-old bread cubes into the dish—don’t fuss about arranging them perfectly, just make sure the layer is fairly even. If your bread is extra fresh, pop the cubes in the oven for about 10 minutes to dry them out before proceeding. This simple step is what sets a great Caramel Bread Pudding apart from the rest!
Step 2: Warm the Milk and Cream
In a small saucepan over medium heat, combine the whole milk and heavy cream. Let the mixture heat until it’s warm and steamy, but not bubbling—this helps blend everything smoothly later. Warming the dairy wakes up the bread and helps melt the sugars into the custard base, making for an undeniably creamy result.
Step 3: Whisk the Custard Mixture
Grab a big mixing bowl and whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until well blended. Slowly drizzle in the warm milk and cream while whisking steadily. Adding the liquids gradually prevents the eggs from scrambling. Your custard should turn beautifully golden and fragrant at this stage—the backbone of our Caramel Bread Pudding.
Step 4: Assemble the Pudding
Pour the rich custard evenly over the bread cubes, making sure each piece gets a good soak. Use the back of a spoon or your hands to gently press the bread down so it’s fully submerged and absorbing all that deliciousness. Next, drizzle the caramel sauce generously over the top. Swirl it lightly with a knife for pretty ribbons that’ll bake right into the pudding—don’t overmix or you’ll lose those gorgeous caramel pockets. Let everything sit for about 10 minutes to give the bread time to drink up the custard.
Step 5: Bake to Perfection
Brush the top of the pudding all over with melted butter to encourage a glorious golden crust. Slide the dish into your preheated oven and bake for 45 to 50 minutes. You’ll know your Caramel Bread Pudding is ready when the center feels set but still jiggles gently, and the edges are toasted to an appetizing brown. Once baked, let it cool for a few minutes so the custard can settle—trust me, it’s hard to wait, but the payoff is pure bliss.
Step 6: Serve with More Caramel!
Finish off by drizzling with extra caramel sauce before serving. The sweet, glossy finish is what everyone will remember. Whether you serve it warm or at room temperature, this is the moment your kitchen smells better than any bakery in town.
How to Serve Caramel Bread Pudding
Garnishes
Take your Caramel Bread Pudding over the top with a generous dollop of whipped cream or a big scoop of vanilla ice cream. A little extra drizzle of caramel sauce (naturally!) and a pinch of flaky sea salt can make each serving feel downright decadent. For a festive touch, sprinkle some toasted pecans or even a scattering of fresh berries—these textures and flavors make every bite extra special.
Side Dishes
This dessert is pretty show-stopping on its own, but if you’d like to serve it as part of a celebration dinner, consider pairing with fresh fruit salad, a mug of strong coffee, or even a tall glass of cold milk. The sweet, custardy pudding and deep caramel flavors pair so beautifully with simple, refreshing sides.
Creative Ways to Present
Why not serve Caramel Bread Pudding in individual ramekins for an elegant dinner party, or layer scoops into glass jars for a picnic-friendly parfait? You can even cut leftovers into cubes and skewer them with fruit for fun dessert kebabs. However you serve it, this dish always feels special and homemade.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Caramel Bread Pudding (lucky you!), cover the dish tightly with foil or transfer to an airtight container. Store it in the refrigerator for up to 4 days. The flavors actually meld and deepen overnight, making for an end-of-week treat worth looking forward to.
Freezing
Caramel Bread Pudding can be frozen for up to two months. Allow the baked and cooled pudding to chill completely, then wrap portions well in plastic wrap and foil, or pop them into freezer bags. To thaw, just place in the fridge overnight and reheat before serving for best results.
Reheating
To bring back that freshly-baked warmth, reheat individual servings in the microwave for 30 to 45 seconds, or pop the entire dish back in a 300°F oven until heated through. If you like, add another drizzle of caramel sauce just before serving to restore any lost gooeyness and freshen up the flavors.
FAQs
Can I use any type Dessert
Brioche and French bread are traditional for their tender crumb and ability to soak up custard, but you can use challah, Italian bread, or even leftover dinner rolls. Just avoid sliced sandwich bread, as it can get mushy.
Is it okay to use store-bought caramel sauce?
Absolutely! Store-bought caramel sauce is a quick, delicious shortcut. If you’re feeling adventurous, you can always make your own, but reliable store versions work wonderfully in this recipe.
How do I know when the pudding is done baking?
You’re looking for a golden brown top and a set-but-wobbly center. Insert a knife near the center; it should come out mostly clean with a few moist crumbs. Keep an eye on it toward the end, as overbaking can dry it out.
Can Caramel Bread Pudding be made in advance?
Yes! You can assemble the pudding ahead of time, cover, and refrigerate for up to 12 hours before baking. This makes it perfect for prepping dessert before entertaining or for a special breakfast treat.
What’s the best way to serve leftovers?
Leftover Caramel Bread Pudding is delightful cold or gently reheated. Top each serving with a splash more caramel and a little whipped cream, and no one will ever know it’s a day old!
Final Thoughts
There’s just something magical about sharing a warm, caramel-laced pudding with friends and family. I hope you’re as excited to try this Caramel Bread Pudding as I am to share it with you. Every bite brings sweetness, nostalgia, and that irresistible combination of soft custard and golden bread—and trust me, it always disappears fast. Happy baking!
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Caramel Bread Pudding Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of Caramel Bread Pudding, a decadent dessert perfect for any occasion. This classic recipe combines buttery brioche or French bread with a luscious custard, cinnamon, and a generous swirl of caramel sauce, baked to golden perfection.
Ingredients
Bread Pudding:
- 6 cups day-old bread cubes (brioche or French bread)
- 2 cups whole milk
- 1 cup heavy cream
Custard:
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Additional:
- ½ cup caramel sauce (plus extra for serving)
- 2 tablespoons unsalted butter (melted)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare bread cubes: Place bread cubes in the baking dish.
- Warm milk and cream: Heat milk and cream in a saucepan until warm.
- Make custard: Whisk together eggs, sugars, vanilla, cinnamon, and salt. Slowly whisk in warm milk mixture.
- Assemble: Pour custard over bread, add caramel sauce, swirl, and let sit.
- Bake: Brush with melted butter and bake for 45-50 minutes until set.
- Serve: Let cool slightly before serving. Drizzle with more caramel sauce if desired.
Notes
- This dessert is delicious served warm with whipped cream or vanilla ice cream.
- If your bread is very fresh, toast cubes in the oven for 10 minutes before assembling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 44g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
