Description
This homemade bread pudding with vanilla caramel sauce features tender, custardy bread infused with warm cinnamon, nutmeg, and vanilla. Topped with a rich, buttery caramel sauce, it’s a comforting dessert perfect for holidays, family gatherings, or cozy evenings.
Ingredients
For the Bread Pudding:
6 cups day-old bread cubes (French bread or brioche)
4 large eggs
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
For the Vanilla Caramel Sauce:
1 cup granulated sugar
¼ cup water
½ cup warm heavy cream
4 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray. Arrange the day-old bread cubes evenly in the prepared dish.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, nutmeg, and salt until smooth and thoroughly combined.
- Slowly pour the vanilla custard mixture over the bread cubes, distributing it evenly. Gently press the bread into the liquid with a spatula or spoon to ensure every piece is moistened. Let stand for approximately 10 minutes to absorb the custard.
- Loosely cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Carefully remove the foil and continue baking for another 15 minutes, or until the top is golden brown and the center is set. Allow the pudding to rest briefly before serving.
- While the bread pudding bakes, prepare the vanilla caramel sauce. Combine the granulated sugar and water in a medium saucepan over medium heat. Allow the sugar to dissolve and cook until the mixture turns a deep amber color. Avoid stirring once the caramel begins boiling; gently swirl the pan if necessary.
- Remove the caramel from the heat and carefully pour in the warm heavy cream while whisking continuously. The mixture will bubble vigorously and release hot steam. Stir in the unsalted butter, vanilla extract, and a pinch of salt until the sauce is smooth, glossy, and creamy.
- Cut the warm bread pudding into 12 portions and transfer to dessert plates. Drizzle generously with homemade vanilla caramel sauce. Serve warm, optionally accompanied by vanilla ice cream or freshly whipped cream.
Notes
Best Bread: Use day-old French bread or brioche for the best texture. Brioche creates a richer, buttery pudding, while French bread absorbs the custard beautifully without losing its structure.
Using Fresh Bread: If only fresh bread is available, cut it into cubes and dry in a 300°F (150°C) oven for 10–15 minutes. Cool before using.
Chocolate Chip Variation: Add ½ to 1 cup chocolate chips between the bread cubes before pouring over the custard.
Cinnamon Raisin Variation: Add ½ cup raisins and a little extra cinnamon. Soak the raisins briefly in warm water for a softer texture.
Apple Cinnamon Variation: Add small pieces of peeled apple to the bread mixture before baking.
Pecan Caramel Variation: Add ½ cup chopped pecans for extra crunch and a nutty flavor.
Bourbon Caramel Variation: Stir a small splash of bourbon into the finished caramel sauce for an adult variation.
Make Ahead: Assemble the bread and custard mixture the night before, cover, and refrigerate overnight. Bake as directed, allowing additional time if the mixture is cold.
Check for Doneness: The top should be golden brown and the center should be set rather than wet or runny. An internal temperature of 160°F (71°C) indicates the egg custard is cooked.
Refrigeration: Store leftover bread pudding in an airtight container in the refrigerator for 3–4 days. Keep the caramel sauce separate to prevent sogginess.
Freezing: Cool completely, wrap individual portions tightly, and freeze in freezer-safe containers for up to 2–3 months. Freeze without caramel sauce for the best results.
Oven Reheating: Cover loosely with foil and reheat at 325°F (165°C) for approximately 15–20 minutes, or until heated through.
Microwave Reheating: Warm individual servings in 20–30-second intervals. Add a small splash of milk if the pudding seems dry.
Caramel Storage: Refrigerate homemade caramel sauce in an airtight container for up to one week. Reheat gently over low heat, adding a little warm cream if needed to restore a pourable consistency.
Serving Suggestion: Serve slightly warm with generous caramel sauce, vanilla ice cream, or freshly whipped cream.
Timing: The stated recipe time is 60 minutes, with an additional 10-minute soaking period if not included in preparation time.
Nutrition: Nutritional values are approximate per serving, including caramel sauce, and may vary depending on the bread and ingredients used.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/12 of recipe with caramel sauce)
- Calories: 420 kcal
- Sugar: 39 g
- Sodium: 230 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg
