Bread Pudding with Caramel Sauce Recipe

There’s something magical about desserts that remind me of home, and bread pudding with caramel sauce is one of them.

I love how a few simple ingredients like bread, eggs, and milk can turn into a rich, custardy treat that feels both nostalgic and indulgent. The caramel sauce adds a silky sweetness that makes every bite irresistible.

For me, this recipe is perfect when I want comfort food that’s easy to make but still feels special enough to serve to guests.

Whether it’s for a holiday, a cozy weekend, or just a sweet craving, this bread pudding always brings me joy.

How To Make Bread Pudding With Caramel Sauce Recipe?

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Course: Dessert
• Cuisine: American
• Difficulty: Easy
• Yield: 6 servings

Equipment Needed

• Mixing bowls
• Whisk
• Baking dish (8×8-inch or similar)
• Saucepan (for caramel)
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

For Bread Pudding

• 5 cups day-old bread (French bread or brioche, cubed)
• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• 1 cup granulated sugar
• 2 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt

For Caramel Sauce

• 1 cup granulated sugar
• ¼ cup water
• ½ cup heavy cream (warm)
• 3 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

Step 1: Prepare the Bread

I cut the bread into bite-sized cubes and let them sit out for a few hours. If I’m in a hurry, I toast them lightly in the oven at 300°F for about 10 minutes.

Step 2: Make the Custard

In a mixing bowl, I whisk together milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.

Step 3: Soak the Bread

I place the bread cubes into a greased baking dish and pour the custard mixture over them. I gently press the bread down so it soaks up the liquid. Then I let it rest for 15 minutes.

Step 4: Bake the Pudding

I bake at 350°F (175°C) for 40–45 minutes until the top is golden brown and the custard is set.

Step 5: Prepare the Caramel Sauce

While the pudding bakes, I make the caramel sauce. I heat sugar and water in a saucepan over medium heat until it turns a deep amber color. Then I carefully whisk in the warm cream, butter, vanilla, and a pinch of salt until smooth.

Step 6: Serve

I let the bread pudding cool slightly, then drizzle the caramel sauce generously on top before serving.

Nutrition Facts (Per Serving)

• Calories: ~420 kcal
• Carbohydrates: 55 g
• Protein: 7 g
• Fat: 18 g
• Saturated Fat: 11 g
• Fiber: 1 g
• Sugar: 40 g
• Sodium: 230 mg

Serving Suggestions

I like to serve this bread pudding warm, right out of the oven, with a generous drizzle of caramel sauce on top.

If I want to make it extra special, I add a scoop of vanilla ice cream or a swirl of whipped cream. Fresh berries like strawberries or

raspberries also pair beautifully with the richness of the pudding and balance the sweetness. For a cozy touch, I sometimes sprinkle a little extra cinnamon on top before serving.

Tips and Variations

• Bread Choice: Brioche or challah makes the pudding richer, while French bread gives a rustic texture.
• Flavor Twist: I sometimes add raisins, chopped pecans, or chocolate chips for variety.
• Make-Ahead: I assemble it a night before and refrigerate, then bake fresh when I need it.
• Spices: A little cardamom or orange zest can add a unique flavor.

Health Benefits

Even though bread pudding with caramel sauce is a dessert, it still has some nourishing qualities. The eggs give me a good source of protein and essential vitamins,

while the milk and cream add calcium that supports strong bones. Cinnamon and nutmeg bring natural antioxidants that can help reduce inflammation.

When I add fruits or nuts, I get extra fiber and healthy fats too. I enjoy this dessert in moderation, and that balance lets me satisfy my sweet tooth without guilt.

Note

• I always make sure the caramel sauce is warm and smooth before serving—it ties the whole dessert together.
• Leftover bread pudding keeps well in the fridge for up to three days. I reheat it in the oven for the best texture.

FAQ

Conclusion

This bread pudding with caramel sauce always feels like comfort in a dish. I love how simple ingredients like bread, milk, and eggs transform into such a rich and heartwarming dessert.

The caramel sauce takes it to another level with its silky sweetness. Whether I make it for a family dinner, a holiday table, or just to treat myself, it never disappoints.

If you’re looking for a dessert that’s easy, cozy, and unforgettable, this recipe will quickly become a favorite in your kitchen too.

Bread Pudding with Caramel Sauce Recipe

This bread pudding with caramel sauce is a warm and comforting dessert made with simple pantry ingredients. Cubes of day-old bread are soaked in a creamy custard mixture of milk, eggs, sugar, and warm spices, then baked until golden and fluffy. The pudding is topped with a rich homemade caramel sauce that adds a sweet, buttery finish. Perfect for using leftover bread, this classic dessert is easy to prepare yet feels indulgent enough for holidays and special occasions. Serve it warm with a drizzle of caramel and, if you like, a scoop of vanilla ice cream for an extra treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 44 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For Bread Pudding

• 5 cups day-old bread French bread or brioche, cubed
• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• 1 cup granulated sugar
• 2 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt

For Caramel Sauce

• 1 cup granulated sugar
• ¼ cup water
• ½ cup heavy cream warm
• 3 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Equipment

• Mixing bowls
• Whisk
• Baking dish (8×8-inch or similar)
• Saucepan (for caramel)
• Wooden spoon or spatula
• Measuring cups and spoons

Method

 

Step 1: Prepare the Bread

1. I cut the bread into bite-sized cubes and let them sit out for a few hours. If I’m in a hurry, I toast them lightly in the oven at 300°F for about 10 minutes.

Step 2: Make the Custard

1. In a mixing bowl, I whisk together milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.

Step 3: Soak the Bread

1. I place the bread cubes into a greased baking dish and pour the custard mixture over them. I gently press the bread down so it soaks up the liquid. Then I let it rest for 15 minutes.

Step 4: Bake the Pudding

1. I bake at 350°F (175°C) for 40–45 minutes until the top is golden brown and the custard is set.

Step 5: Prepare the Caramel Sauce

1. While the pudding bakes, I make the caramel sauce. I heat sugar and water in a saucepan over medium heat until it turns a deep amber color. Then I carefully whisk in the warm cream, butter, vanilla, and a pinch of salt until smooth.

Step 6: Serve

1. I let the bread pudding cool slightly, then drizzle the caramel sauce generously on top before serving.

Notes

• I always make sure the caramel sauce is warm and smooth before serving—it ties the whole dessert together.
• Leftover bread pudding keeps well in the fridge for up to three days. I reheat it in the oven for the best texture.