If you’ve ever craved a dessert that’s cozy, comforting, and downright irresistible, you’re in for a treat with this Caramel Bread Pudding Recipe. It’s one of those classic desserts that feels like a warm hug and an indulgence all rolled into one. I absolutely love this recipe because it takes simple ingredients you probably already have at home and transforms them into something spectacularly delicious. Trust me, once you try it, this will become your go-to dessert for family dinners, special occasions, or even just a sweet weekday pick-me-up.
Why You’ll Love This Recipe
- Super Simple Ingredients: You’ll be amazed how pantry staples come together for a show-stopping dessert.
- Comfort Food at Its Best: Warm, custardy bread pudding topped with rich caramel – pure cozy magic.
- Great for Using Stale Bread: No waste here! This recipe breathes new life into day-old brioche or challah.
- Perfect for Any Occasion: Whether it’s a casual family dinner or a holiday dessert, this recipe shines.
Ingredients You’ll Need
Each ingredient in this Caramel Bread Pudding Recipe complements the others perfectly. Here’s a quick guide to help you pick the best and understand why I love using these in particular.
- Brioche or challah bread: I always choose brioche for its buttery texture, but challah works beautifully too—just make sure it’s slightly stale so it soaks up all that custard.
- Eggs: They’re the magic behind that rich, custardy texture. Lightly beaten is just right here.
- Milk: Regular whole milk keeps it creamy and luscious without being too heavy or too light.
- Vanilla extract: Adds warmth and a subtle sweetness that enhances the whole pudding.
- Sugar and cinnamon: Balances the flavors perfectly—cinnamon adds a cozy spice that plays so well with the caramel.
- Salt: A pinch balances the sweetness and brings depth to the flavors.
- Light brown sugar: Essential for the caramel sauce’s rich, molasses-like flavor.
- Butter: Used in the caramel to give it that silky, smooth finish.
- Heavy cream: Makes the caramel sauce decadent and pourable—don’t skip it!
Variations
One of the things I adore about this Caramel Bread Pudding Recipe is how easily you can tweak it to fit your mood or what you have on hand. I love to experiment—sometimes adding nuts, sometimes swapping spices—but here are a few favorites I keep coming back to.
- Nutty Twist: Adding chopped pecans or walnuts gives a lovely crunch contrast, and my family actually requests this version regularly!
- Spiced Up: Swap the cinnamon for pumpkin pie spice or add nutmeg for an autumnal vibe—I discovered this trick last fall, and it’s a game changer.
- Dairy-Free Option: Use almond or oat milk and vegan butter to make it friendly for dairy-sensitive pals.
- Fruit Mix-ins: Stir in some raisins or dried cranberries for little bursts of sweetness throughout—adds a nice texture and surprise.
How to Make Caramel Bread Pudding Recipe
Step 1: Prep your bread and custard
Start by cutting your stale brioche or challah into roughly 1-inch chunks—that size is perfect for soaking in all the custard without turning to mush. Toss them into your greased 9×13 casserole dish and set aside. Now, whisk together your eggs, milk, vanilla, sugar, cinnamon, and salt in a large bowl until everything’s well combined. Pour this lovely mixture over the bread, making sure every piece gets a good coating—don’t be shy about pushing the bread down gently so it soaks evenly.
Step 2: Bake until golden and set
Slide your dish into a 350°F oven and bake for 40 to 45 minutes. You want the custard to be set but still soft and a little jiggly in the center—don’t worry, it firms up as it cools. The top should have a lovely golden, lightly toasted finish. I love to peek in around 35 minutes to check progress so it doesn’t dry out.
Step 3: Make the luscious caramel sauce
While the pudding bakes, get your caramel sauce going. Put butter and brown sugar in a small saucepan over medium heat and stir gently for about 5 to 7 minutes until the sugar melts completely and starts bubbling—a total sensory joy with that chocolate-brown aroma. Then carefully add the heavy cream (it might bubble up, which is totally normal) and stir until smooth. Finish by adding salt to balance the sweetness, then remove from heat and let it cool slightly.
Step 4: Serve warm and drizzle generously
Once your bread pudding is out of the oven, cut it into serving slices and drizzle that dreamy caramel sauce right on top. I promise, the combination of warm custardy bread with the rich, buttery caramel is just heavenly. This dish truly shines served warm, so dig in and watch your friends and family go crazy for it!
Pro Tips for Making Caramel Bread Pudding Recipe
- Use Slightly Stale Bread: Fresh bread can get too soggy, but day-old brioche or challah soaks up the custard beautifully without turning mushy.
- Don’t Overbake: The pudding should still jiggle just a tiny bit when you take it out—the residual heat finishes the job without drying it out.
- Make Caramel Slowly: Patience is key—low and slow helps melt the sugar smoothly and prevents burning for the best flavor.
- Cool Sauce Slightly Before Serving: If the sauce is too hot, it can soak into the pudding too much and make it soggy—let it thicken just a bit for perfect texture.
How to Serve Caramel Bread Pudding Recipe
Garnishes
I like to keep it simple with this dessert, but if you want to jazz it up, a sprinkle of chopped toasted pecans or a light dusting of powdered sugar on top adds a lovely finish. Sometimes, I even throw on a dollop of freshly whipped cream or a scoop of vanilla ice cream—because who can resist that combo? It amps up the indulgence factor and creates a perfect contrast of temperatures.
Side Dishes
This dessert generally shines on its own, but if you want to serve it alongside something, a cup of strong coffee or spiced chai tea works wonders to balance out the sweetness. For a holiday meal, I often serve it after a savory roast or rich stew—it provides a lovely sweet finale that everyone appreciates.
Creative Ways to Present
For special occasions, I’ve served this bread pudding in individual ramekins instead of one big dish—which not only makes it look elegant but also ensures everyone gets a warm, fresh portion. Drizzling the caramel in a pretty spiral pattern and adding edible flowers or fresh mint sprigs can turn it into a showstopper for dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftovers? Yes, please! I usually cover the bread pudding tightly with foil or plastic wrap and store it in the refrigerator for up to 3 days. It actually tastes amazing the next day, as the flavors meld even more. Just be sure to keep your caramel sauce separate until you’re ready to serve again.
Freezing
I’ve frozen this bread pudding successfully by cutting it into slices, wrapping each piece tightly in plastic wrap, then placing them in a freezer-safe bag. It freezes well for up to 2 months. When I’m ready to enjoy, I defrost overnight in the fridge, then reheat gently in the oven or microwave before serving with fresh caramel.
Reheating
Reheating is simple. I pop slices into a preheated 325°F oven for about 15 minutes, tented with foil to keep moisture in. If you’re in a hurry, a quick 30-second microwave zap works, but watch to avoid drying it out. Always drizzle with warm caramel sauce after reheating for that fresh-from-the-oven feel.
FAQs
-
Can I use regular white bread instead of brioche or challah?
While you can, I highly recommend brioche or challah because their rich, buttery texture really enhances the custardy feel. Regular white bread tends to be less flavorful and might get too soggy. If that’s all you have, try to get a thicker, sturdier loaf, and be sure it’s thoroughly stale for better absorption.
-
Is it necessary to use heavy cream in the caramel sauce?
Yes, the heavy cream adds richness and creaminess to the caramel, giving it that smooth, sauce-like texture. You can substitute with half-and-half if needed, but the sauce will be thinner and less luxurious.
-
Can I prepare the bread pudding ahead of time?
Absolutely! You can assemble the pudding the day before and keep it covered in the fridge. When ready, just pop it in the oven to bake fresh. This actually helps the bread soak up more custard and deepens the flavor.
-
How do I know when the bread pudding is done baking?
The bread pudding is ready when the custard is mostly set, with a slight jiggle in the center. The top should be lightly golden and toasted. Avoid overbaking to prevent dryness—remember it continues to set as it cools.
-
Can I make this recipe vegan?
To make a vegan version, substitute eggs with a plant-based egg replacer, doll up the milk with almond or oat milk, and use vegan butter for the caramel. The texture will differ slightly, but it still makes a lovely dessert.
Final Thoughts
This Caramel Bread Pudding Recipe holds a special place in my heart because it’s one of those desserts that feels like home, no matter the season. I love how it uses humble ingredients but creates something so comforting and decadent at the same time. If you want a dessert that’s a total crowd-pleaser, forgiving if you’re a little off on timing, and utterly soul-satisfying, I can’t recommend this enough. Give it a whirl—you’ll find yourself making it over and over, just like I do!
Print
Caramel Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Damn Bread Pudding is a classic, comforting dessert featuring tender chunks of brioche or challah bread soaked in a rich custard, baked to golden perfection, and served with a luscious homemade caramel sauce. Ideal for family dinners or special occasions, it combines simple pantry staples for an unforgettable treat.
Ingredients
Bread Pudding
- 1 loaf brioche or challah bread (approx 1 lb.), preferably stale
- 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
- Preheat and Prepare: Preheat your oven to 350℉ and generously grease a 9×13-inch casserole dish to prevent sticking.
- Prepare the Bread: Cut the brioche or challah bread into 1-inch chunks and evenly place them into the greased casserole dish.
- Make the Custard: In a large bowl, whisk together the eggs, milk, vanilla extract, sugar, cinnamon, and salt until fully combined and smooth.
- Soak the Bread: Pour the custard mixture evenly over the bread pieces in the casserole dish, ensuring all pieces are coated, especially the ones on top.
- Bake the Bread Pudding: Place the casserole dish in the preheated oven and bake for 40 to 45 minutes, or until the custard is set and the bread on top is lightly toasted and golden brown.
- Make the Caramel Sauce: While the bread pudding bakes, melt the butter and brown sugar together in a small saucepan over medium heat. Stir continuously for 5 to 7 minutes until the sugar is fully melted and smooth.
- Add Cream and Salt: Carefully add the heavy cream to the melted sugar mixture—expect bubbling—and stir until combined. Stir in the salt, then remove from heat.
- Serve: Once the bread pudding is done baking, cut it into slices and serve warm, drizzled generously with the homemade caramel sauce.
Notes
- This bread pudding recipe works best with stale bread as it absorbs the custard better, making it moist yet custardy.
- The caramel sauce enhances the pudding with a rich, buttery sweetness and can be prepared while the pudding bakes to save time.
- Use brioche or challah for the best flavor and texture; however, any sturdy white bread can substitute.
- For an extra touch, consider adding raisins or nuts to the bread mixture before baking.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of recipe)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 155 mg
