Bread Pudding with Caramel Sauce
There’s something deeply comforting about a warm, custardy bread pudding paired with a luscious drizzle of caramel sauce. It’s the kind of dessert that wraps you in a cozy hug, perfect for any season or occasion. Whether you’re using day-old bread or fresh, this recipe transforms simple ingredients into a rich, inviting treat that’s hard to resist. With the added crunch of nuts and the sweetness of raisins or chocolate chips, this Bread Pudding with Caramel Sauce is a showstopper that’s surprisingly easy to make. Let’s dive into why this classic dessert will quickly become a staple in your kitchen.
Why You’ll Keep Making It
This Bread Pudding with Caramel Sauce strikes the ideal balance between simplicity and indulgence. It’s a brilliant way to use up leftover bread, turning what might be wasted into a delightful dish. The custard soaks into the bread cubes, creating a creamy texture that contrasts beautifully with the crunchy nuts and bursts of sweetness from raisins or chocolate chips. The homemade caramel sauce elevates the pudding to a truly decadent experience without requiring complicated techniques. Plus, it’s versatile — perfect for a casual family dinner or a special occasion dessert. Once you try this recipe, it’s hard to go back to store-bought puddings!
The Ingredient Lineup
- 6 cups cubed bread (preferably stale or day-old; a sturdy bread like French or brioche works wonderfully)
- 4 cups milk (whole milk gives the best richness)
- 1 cup granulated sugar (for the pudding custard)
- 1/2 cup brown sugar (adds depth and a hint of molasses flavor)
- 4 large eggs (for richness and structure)
- 1 tablespoon vanilla extract (for aromatic warmth)
- 1 teaspoon ground cinnamon (classic spice note)
- 1/2 teaspoon salt (balances the sweetness)
- 1/4 cup butter, melted (adds moisture and flavor)
- 1 cup chopped nuts (optional; walnuts or pecans add a lovely crunch)
- 1 cup raisins or chocolate chips (optional; for bursts of sweetness)
- 1 cup granulated sugar (for caramel sauce)
- 1/2 cup heavy cream (makes the caramel sauce silky)
- 1/4 cup butter (for the caramel sauce)
Tools & Equipment Needed
- Mixing bowls – for custard and bread mixing
- Whisk – to blend eggs and sugars smoothly
- 9×13 inch baking dish – the perfect size for this pudding
- Measuring cups and spoons – for accuracy
- Saucepan – to make the caramel sauce
- Spatula – for folding ingredients gently
- Oven mitts – safety first when removing from the oven
- Cooling rack – to cool the pudding slightly before serving
Mastering Bread Pudding with Caramel Sauce: How-To
Step 1: Prep the Bread
Begin by cubing your bread into roughly 1-inch pieces. If your bread isn’t stale, you can dry it out in the oven at 300°F (150°C) for 10-15 minutes. This helps the bread absorb the custard without turning mushy. Place the bread cubes in your baking dish evenly.
Step 2: Whisk Together the Custard
In a large mixing bowl, combine the milk, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, salt, and melted butter. Whisk vigorously until the mixture is smooth and well combined.
Step 3: Add Nuts and Raisins or Chocolate Chips
If you’re using nuts or raisins/chocolate chips, fold them gently into the custard mixture. These optional add-ins bring texture and extra flavor to the pudding.
Step 4: Combine Bread and Custard
Pour the custard mixture evenly over the bread cubes in your baking dish. Press down lightly with a spatula to help the bread soak up the custard. Let it sit for about 15 minutes at room temperature to absorb the liquid fully.
Step 5: Bake the Pudding
Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for 45-50 minutes, or until the custard is set and the top is golden brown. A knife inserted in the center should come out clean.
Step 6: Make the Caramel Sauce
While the pudding is baking, prepare the caramel sauce. In a saucepan over medium heat, melt the 1 cup of granulated sugar, stirring constantly. Once it turns a deep amber color, carefully whisk in the heavy cream and 1/4 cup of butter. Continue whisking until smooth and glossy. Remove from heat.
Step 7: Serve Warm with Caramel Drizzle
Once baked, let the bread pudding cool slightly. Serve warm, drizzled generously with the homemade caramel sauce. This warm sauce adds a beautiful richness and shine that perfectly complements the pudding.
Spring–Summer–Fall–Winter Ideas
- Spring: Add fresh strawberries or rhubarb compote on the side for a bright contrast.
- Summer: Serve with a scoop of vanilla ice cream and fresh berries for a refreshing twist.
- Fall: Swap raisins for diced apples and add a pinch of nutmeg to the custard for cozy autumn vibes.
- Winter: Incorporate chopped dates and a sprinkle of ground cloves, then serve with warm spiced tea or coffee.
Pitfalls & How to Prevent Them
- Soggy pudding: Use day-old or stale bread to prevent mushiness. Let the bread soak in the custard long enough before baking.
- Curdled custard: Whisk eggs and milk gently and bake at the right temperature to avoid scrambling.
- Burnt caramel: Keep a close eye on the caramel sauce while cooking; sugar can burn quickly once it changes color.
- Uneven baking: Use a properly preheated oven and bake in the middle rack for even heat distribution.
Storage & Reheat Guide
Cover leftover bread pudding tightly with foil or plastic wrap and store it in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for about 1-2 minutes or place the whole dish in a 325°F (160°C) oven, covered with foil, until heated through (about 15-20 minutes). Reheat the caramel sauce gently on the stovetop or in the microwave before serving.
Ask the Chef
Can I use gluten-free bread for this recipe?
Absolutely! Just make sure your gluten-free bread is sturdy enough to hold up when soaked in custard. Day-old gluten-free bread works best to avoid a mushy texture.
What can I substitute for heavy cream in the caramel sauce?
You can use full-fat coconut milk or evaporated milk as a substitute, but keep in mind the flavor and texture may vary slightly. These options still create a creamy caramel sauce.
Is there a way to make this bread pudding dairy-free?
Yes! Replace milk with your favorite plant-based milk like almond or oat milk, and use a dairy-free butter alternative. For the caramel sauce, substitute butter with coconut oil and use coconut milk instead of heavy cream.
Can I prepare this dessert ahead of time?
Definitely. You can assemble the pudding the night before, cover it, and refrigerate. Bake it fresh the next day for the best texture and flavor. Prepare the caramel sauce just before serving for maximum freshness.
Serve with These
- Cheddar Scallion Buttermilk Biscuits – for a savory brunch pairing that balances sweetness
- Caramel Pecan Pear Galette – if you want to indulge in a caramel-themed dessert spread
- Fresh whipped cream – light and airy to complement the dense pudding
- Vanilla ice cream – classic and cooling against the warm pudding
- Chai tea or coffee – perfect for sipping alongside this rich dessert
Bring It Home
This recipe for Bread Pudding with Caramel Sauce is more than just dessert—it’s a celebration of comfort food at its finest. Using simple pantry staples and a few optional extras, you can create a dish that feels both nostalgic and special. Whether you’re experimenting with add-ins like nuts and chocolate chips or switching up the toppings and accompaniments, this bread pudding invites creativity while delivering consistent deliciousness. So grab that day-old bread, dust off your baking dish, and get ready to fill your kitchen with the irresistible aroma of baked custard and caramel. It’s a dessert you’ll want to make again and again.
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Bread Pudding with Caramel Sauce
Ingredients
Equipment
Method
- Begin by cubing your bread into roughly 1-inch pieces. If your bread isn’t stale, you can dry it out in the oven at 300°F (150°C) for 10-15 minutes. Place the bread cubes in your baking dish evenly.
- In a large mixing bowl, combine the milk, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, salt, and melted butter. Whisk vigorously until the mixture is smooth and well combined.
- If you’re using nuts or raisins/chocolate chips, fold them gently into the custard mixture.
- Pour the custard mixture evenly over the bread cubes in your baking dish. Press down lightly with a spatula to help the bread soak up the custard. Let it sit for about 15 minutes at room temperature.
- Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for 45-50 minutes, or until the custard is set and the top is golden brown. A knife inserted in the center should come out clean.
- While the pudding is baking, prepare the caramel sauce. In a saucepan over medium heat, melt the 1 cup of granulated sugar, stirring constantly. Once it turns a deep amber color, carefully whisk in the heavy cream and 1/4 cup of butter. Continue whisking until smooth and glossy. Remove from heat.
- Once baked, let the bread pudding cool slightly. Serve warm, drizzled generously with the homemade caramel sauce.
Notes
- Use day-old or stale bread to prevent soggy pudding and ensure proper custard absorption.
- You can prepare the pudding the night before and refrigerate it, then bake fresh the next day for best results.
- Substitute heavy cream in the caramel sauce with full-fat coconut milk or evaporated milk for a different flavor profile.
- For a dairy-free version, use plant-based milk and butter alternatives, and substitute butter with coconut oil in the caramel sauce.
- Reheat leftovers in the oven covered with foil or in the microwave for a quick warm-up.
