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.
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.