Bread Pudding with Vanilla Caramel Sauce Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
