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Caramel Bread Pudding with Homemade Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 533 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 to 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Best Damn Bread Pudding recipe combines brioche or challah bread with a rich custard and a decadent homemade caramel sauce. It’s a classic, comforting dessert that’s easy to make with pantry staples, perfect for family dinners or special occasions. The bread pudding is baked to a golden brown and served warm, drizzled with a luscious buttery caramel sauce that elevates every bite.

Ingredients

Scale

Bread Pudding

  • 1 loaf brioche or challah bread (approx 1 lb.), the staler the better
  • 5 eggs, lightly beaten
  • 4 cups milk
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Caramel Sauce

  • 1 cup light brown sugar
  • 6 tablespoons butter
  • ½ cup heavy cream
  • ½ teaspoon salt

Instructions

  1. Preheat the oven and prepare dish: Preheat the oven to 350℉ and grease a 9×13 casserole dish to ensure the bread pudding doesn’t stick during baking.
  2. Prepare the bread: Cut the brioche or challah bread into 1-inch chunks and evenly place them in the prepared casserole dish.
  3. Make custard mixture: In a large bowl, whisk together the eggs, milk, vanilla extract, sugar, cinnamon, and salt until well combined to form the custard base.
  4. Combine bread and custard: Pour the custard mixture evenly over the bread chunks in the casserole dish, ensuring all pieces are thoroughly coated.
  5. Bake the bread pudding: Place the dish in the preheated oven and bake for 40-45 minutes, or until the custard is set and the top of the bread is lightly toasted and golden brown.
  6. Prepare the caramel sauce: While baking, in a small saucepan over medium heat, combine the butter and light brown sugar. Stir continuously for 5-7 minutes until the sugar has completely melted.
  7. Finish the caramel sauce: Carefully add the heavy cream to the melted sugar mixture — it will bubble up. Stir until fully combined, then add the salt and remove from heat.
  8. Serve: Once the bread pudding is baked, cut it into slices and serve it warm, drizzled generously with the homemade caramel sauce.

Notes

  • Use stale bread for the best texture as it absorbs the custard better without becoming mushy.
  • The homemade caramel sauce can be made ahead and stored in the refrigerator; gently reheat before serving.
  • For a different flavor profile, add raisins, nuts, or chocolate chips to the bread pudding before baking.
  • Make sure to fully coat the bread with custard to ensure a creamy interior.
  • This bread pudding is best served warm with the caramel sauce, but leftovers can be reheated.

Nutrition

  • Serving Size: 1 slice (approximately 1/10th of recipe)
  • Calories: 380
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.5g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 140mg

Find it online: https://jmrecipes.com/caramel-bread-pudding-with-homemade-sauce-recipe/