How To Make Bread Pudding With Caramel Sauce

Oh friends, let me tell you about this bread pudding. This isn’t just any dessert—it’s a warm hug in a baking dish topped with the most ridiculous caramel sauce you’ll ever drizzle. Every time I make this, my kitchen fills with that magical vanilla-cinnamon aroma that practically forces everyone to wander in asking, “What smells so GOOD?”

Trust me when I say this recipe is about to become your new go-to when you need something special but don’t want to spend hours fussing in the kitchen. It’s that perfect combination of simple ingredients transformed into something that feels downright luxurious.

Why You’ll Fall Head Over Heels For This Bread Pudding

First off, this isn’t your grandmother’s dry, boring bread pudding (though we love Grandma!). This version is custardy on the inside, slightly crisp on top, and absolutely drenched in a buttery caramel sauce that I could honestly eat with a spoon.

The best part? It’s practically foolproof. I’ve made this when friends dropped by unexpectedly, for holiday gatherings, and on random Tuesday nights when nothing but something warm and sweet would do. It never disappoints!

Let’s Talk Ingredients

Here’s what you’ll need to make magic happen:

For the bread pudding:

• 6 cups day-old bread, cubed (French bread, brioche, or challah work beautifully)
• 3 large eggs
• 2 cups whole milk
• 1 cup heavy cream (don’t skimp here—it makes all the difference!)
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract (the real stuff, please!)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins (totally optional—I know they’re controversial!)

For that dreamy caramel sauce:

• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Let’s Make Some Magic

1. First things first, preheat your oven to 350°F and grab a 9×13 baking dish. Give it a good coating of butter or non-stick spray.
2. Toss your bread cubes into the baking dish. If you’re using raisins, scatter them throughout the bread pieces. (And if you’re on the fence about raisins, try them soaked in a bit of bourbon for 30 minutes first—game-changer!)
3. In a large bowl, whisk together your eggs until they’re light and frothy. This is our foundation, people!
4. Pour in the milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until everything’s combined into a smooth custard mixture that smells like heaven.
5. Now for the fun part—pour this gorgeous custard all over your bread cubes, making sure every piece gets thoroughly soaked. Use a spatula to gently press the bread down into the mixture. Let this sit for about 15 minutes so the bread can soak up all that deliciousness.
6. Pop the dish into your preheated oven and bake for 45-50 minutes. You’re looking for a golden brown top and a center that’s set but still has that slight jiggle—like a good custard should!
7. While your bread pudding works its magic in the oven, let’s make that caramel sauce that’ll have everyone asking for your secret.
8. In a medium saucepan over medium heat, combine the brown sugar and butter. Stir until the butter melts completely and the mixture starts to bubble.
9. Reduce the heat to low, add the heavy cream, and whisk continuously. Let this simmer for about 5 minutes until it thickens slightly. Remove from heat and stir in the vanilla and salt.
10. Once your bread pudding comes out of the oven (all golden and puffy and perfect), let it cool for about 10 minutes before serving.
11. Drizzle that warm caramel sauce generously over each serving, and watch everyone’s eyes light up at first bite!

Make-Ahead and Storage Tips

Listen, I’ve been in your shoes—trying to juggle a million things while hosting. The good news? This bread pudding is actually BETTER when made ahead! You can assemble everything the night before, refrigerate overnight, and bake it the next day. The extra soaking time? Absolute perfection.

Leftovers (if you’re lucky enough to have any) will keep in the fridge for up to 4 days. Just warm individual portions in the microwave for about 30 seconds and add a fresh drizzle of caramel sauce.

The Little Extras

Want to really knock their socks off? Try one of these variations:

• Add 1 cup of chopped apples or pears to the bread mixture
• Sprinkle 1/2 cup of toasted pecans over the top before baking
• Substitute the raisins with dried cranberries during the holidays
• Add a splash of bourbon to your caramel sauce (you can thank me later!)

I’m telling you, this bread pudding has saved more than one dinner party of mine. There’s something about serving a warm, homemade dessert that makes everyone feel special, like you’ve gone the extra mile just for them.

So the next time you have that loaf of bread going stale on your counter, don’t even think about tossing it. You’re just a few steps away from the most comforting, soul-satisfying dessert that’ll have everyone thinking you’re some kind of kitchen genius.

And honestly? You kind of are.

Bread Pudding with Caramel Sauce

This decadent bread pudding is rich, custardy, and finished with a buttery caramel sauce—an easy, crowd-pleasing dessert perfect for any occasion.

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Equipment

• 9×13 baking dish
• Large mixing bowl
• Whisk
• Saucepan

Ingredients

Bread Pudding

• 6 cups day-old bread cubed; use French bread, brioche, or challah
• 3 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins optional

Caramel Sauce

• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

• Preheat oven to 350°F and grease a 9×13 baking dish.
• Place cubed bread into the dish and scatter raisins if using.
• In a large bowl, whisk eggs until frothy. Add milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until smooth.
• Pour custard over bread. Press down gently to soak. Let sit 15 minutes.
• Bake 45–50 minutes until golden and custard is set but slightly jiggly in the center.
• While pudding bakes, combine brown sugar and butter in saucepan over medium heat. Stir until melted and bubbling.
• Reduce heat, add cream, and whisk. Simmer 5 minutes until slightly thickened. Stir in vanilla and salt.
• Let pudding cool 10 minutes. Drizzle with warm caramel sauce before serving.

Notes

Make ahead by assembling the night before and refrigerating. Add chopped apples, dried cranberries, or toasted pecans for variety. Leftovers keep for 4 days in the fridge—reheat with extra caramel sauce for maximum comfort.

Course: Dessert

Cuisine: American

Keyword: Bread Pudding, Bread Pudding with Caramel Sauce