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Caramel Bread Pudding

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 servings

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 9x13-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.