Go Back
Bread Pudding with Caramel Sauce Recipe

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
Cook Time 44 minutes
Total Time 1 hour
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.