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
Scale
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
