If you’ve never had caramel bread pudding fresh from the oven… oh my, you’re in for a treat. This cozy dessert is made with chunks of bread soaked in a creamy custard, baked until golden, then drenched with a rich caramel sauce. It’s warm, gooey, and totally irresistible. Perfect for Sunday dinners, Thanksgiving tables, or anytime you need a big hug in dessert form. 💛
Want more cozy bakes? Try my Pecan Pie Bars or Cinnamon Rolls too!
🍮 Ingredients:
For the bread pudding:
- 6 cups cubed day-old bread (brioche, challah, or French bread work best)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the caramel sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- Pinch of salt
🧁 Instructions:
1. Prep: Preheat oven to 350°F. Grease a 9×13-inch baking dish. Place cubed bread inside.
2. Make custard: In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt. Pour evenly over bread. Let sit 15 minutes to soak.
3. Bake: Bake uncovered 45–50 minutes, until golden and custard is set.
4. Caramel sauce: While pudding bakes, make caramel. In a saucepan, heat sugar and water until deep amber (don’t stir). Quickly whisk in butter, then cream and salt. Remove from heat.
5. Serve: Spoon warm pudding into bowls, drizzle generously with caramel sauce. Optional: add vanilla ice cream or whipped cream on top.
📝 Notes:
- Best with slightly stale bread (fresh bread gets too soggy).
- Caramel can be made 2–3 days ahead and rewarmed.
- If caramel seizes, just whisk in a splash of warm cream
Serving Tips:
- Serve warm in bowls with vanilla ice cream for a melty, decadent dessert.
- Drizzle extra caramel sauce tableside for guests.
- Garnish with toasted pecans for crunch.
Creative Variations:
- Salted Caramel: Sprinkle flaky sea salt on top before serving.
- Bourbon Caramel: Stir a splash of bourbon into the caramel sauce.
- Croissant Bread Pudding: Swap bread for buttery croissant pieces.
- Dairy-Free: Use almond milk + coconut cream and vegan butter for the caramel.
Troubleshooting:
- Too soggy? Bread wasn’t stale enough. Next time, dry cubes in the oven at 300°F for 10 minutes.
- Too dry? Bread-to-custard ratio was off—make sure bread is fully coated.
- Caramel too runny? Boil a little longer for thicker consistency.
🧊 Storage Info:
- Fridge: Store covered up to 4 days. Reheat in microwave or oven.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in fridge, warm before serving.
Caramel Bread Pudding
Ingredients
For the bread pudding:
- 6 cups cubed day-old bread brioche, challah, or French bread work best
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the caramel sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- Pinch of salt
Instructions
- Prep: Preheat oven to 350°F. Grease a 9×13-inch baking dish. Place cubed bread inside.
- Make custard: In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt. Pour evenly over bread. Let sit 15 minutes to soak.
- Bake: Bake uncovered 45–50 minutes, until golden and custard is set.
- Caramel sauce: While pudding bakes, make caramel. In a saucepan, heat sugar and water until deep amber (don’t stir). Quickly whisk in butter, then cream and salt. Remove from heat.
- Serve: Spoon warm pudding into bowls, drizzle generously with caramel sauce. Optional: add vanilla ice cream or whipped cream on top.
Notes
- Best with slightly stale bread (fresh bread gets too soggy).
- Caramel can be made 2–3 days ahead and rewarmed.
- If caramel seizes, just whisk in a splash of warm cream.
Caramel bread pudding is one of those recipes that feels fancy but is secretly so simple. Try it once, and it’ll become your new go-to for family gatherings. If you bake it, tag me on Instagram or Pinterest—I’d love to see your spin!
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