Bread Pudding with Vanilla Caramel Sauce Recipe

Introduction

Bread pudding is a comforting dessert that transforms simple day-old bread into a rich and custardy treat. Topped with a luscious vanilla caramel sauce, this recipe is perfect for cozy evenings or special gatherings.

Ingredients

• 6 cups day-old bread cubed (French bread or brioche works best)
• 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
• 1 cup granulated sugar (for caramel sauce)
• ¼ cup water (for caramel sauce)
• ½ cup heavy cream, warmed (for caramel sauce)
• 4 tablespoons unsalted butter (for caramel sauce)
• 1 teaspoon vanilla extract (for caramel sauce)
• Pinch of salt (for caramel sauce)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Place the cubed bread evenly into the dish.
2. Step 2: In a large bowl, whisk together eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. Step 3: Pour the custard mixture evenly over the bread cubes, gently pressing the bread down to soak up the liquid. Let it sit for 10 minutes.
4. Step 4: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes, or until the pudding is golden brown and set in the center.
5. Step 5: While the pudding bakes, prepare the vanilla caramel sauce. In a medium saucepan over medium heat, combine sugar and water. Cook without stirring until the sugar dissolves and turns a deep amber color.
6. Step 6: Carefully whisk in the warmed heavy cream; the mixture will bubble up. Stir in butter, vanilla extract, and a pinch of salt until smooth and fully combined. Remove from heat.
7. Step 7: Serve the bread pudding warm, drizzled generously with the vanilla caramel sauce.

Tips & Variations

• For a richer pudding, substitute half the milk with cream or add a splash of bourbon to the custard mixture.
• Feel free to add raisins, chopped nuts, or chocolate chips to the bread before soaking it in custard for extra texture and flavor.
• Use brioche or challah for an even softer, more buttery bread pudding.
• If your caramel begins to harden too quickly, rewarm gently before serving to keep it pourable.

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm. Keep the caramel sauce separately in a jar in the fridge and warm gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of day-old bread?

Day-old bread works best because it soaks up the custard without becoming too mushy. If you only have fresh bread, dry it slightly in the oven before using.

Can I make the bread pudding ahead of time?

Yes, you can assemble the bread pudding up to a day in advance and refrigerate it covered. When ready to bake, bring it to room temperature, then bake as directed.

Bread Pudding with Vanilla Caramel Sauce Recipe

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★★★★★

4.6 from 107 reviews

This rich and comforting Bread Pudding with Vanilla Caramel Sauce is a perfect dessert to enjoy any time. Featuring cubes of day-old bread soaked in a creamy custard infused with cinnamon, nutmeg, and vanilla, then baked until golden and tender. Paired with a luscious homemade vanilla caramel sauce, this classic treat satisfies with a warm, indulgent flavor and silky texture.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Bread Pudding

• 6 cups day-old bread, cubed (French bread or brioche works best)
• 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 heavy cream, warmed
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the Bread: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking. Place the cubed day-old bread evenly in the dish, ensuring it’s nicely spread out.
2. Make the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined. Pour this custard mixture evenly over the bread cubes in the baking dish. Gently press down the bread to help it absorb the custard. Allow it to rest and soak for about 10 minutes to absorb maximum flavor.
3. Bake: Cover the baking dish loosely with aluminum foil and bake for 30 minutes in the preheated oven. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the pudding is set in the center and the top is golden brown.
4. Make the Vanilla Caramel Sauce: While the pudding bakes, prepare the sauce. In a medium saucepan over medium heat, combine 1 cup sugar and ¼ cup water. Cook without stirring, occasionally swirling the pan, until the sugar dissolves and the liquid turns a deep amber color. Carefully and gradually whisk in the warm heavy cream (the mixture will bubble vigorously). Stir in the unsalted butter, vanilla extract, and a pinch of salt until the sauce is smooth and glossy.
5. Serve: Spoon the warm bread pudding into bowls or plates. Generously drizzle with the homemade vanilla caramel sauce. Serve immediately for the best experience.

Notes

• Day-old bread works best as it soaks up the custard without falling apart.
• Brioche or French bread add richness and texture, but you can use any white bread available.
• If you’d like a crunchier top, remove the foil for the final 15 minutes of baking as directed.
• The caramel sauce can be made ahead and gently reheated before serving.
• For extra flavor, consider adding raisins or chopped nuts into the bread pudding before baking.

Keywords: bread pudding, vanilla caramel sauce, dessert, baked pudding, custard dessert, comfort food, classic dessert