Caramel Bread Pudding
Sweet, rich, and comforting, this Caramel Bread Pudding is made with soft bread soaked in a creamy custard and drizzled with luscious caramel sauce. An easy, indulgent dessert perfect for holidays, gatherings, or cozy nights at home.
Servings: 12
Calories: 987kcal
Ingredients
For the Bread Pudding:
- 9 cups challah bread cut into 2-inch cubes
- 4 cups half-and-half
- 5 large eggs lightly beaten
- 1.5 tablespoon vanilla extract
- ¾ cup unsalted butter melted
- 1¼ cups brown sugar
- ¼ cup granulated sugar
For the Caramel Sauce:
- ½ cup unsalted butter
- ½ cup brown sugar
- ½ cup heavy cream
Instructions
For the Bread Pudding:
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish. Place the cubed challah bread into a large mixing bowl and set aside.
- In a medium bowl, whisk together the half-and-half, eggs, and vanilla extract until fully combined.
- Pour the mixture evenly over the bread cubes, gently tossing to coat all pieces.
- Transfer the soaked bread into the prepared baking dish.
- In a medium saucepan over medium heat, melt the butter.
- Remove from the heat and whisk in the brown sugar and granulated sugar until smooth and glossy.
- Pour this mixture evenly over the bread pudding, gently stirring to distribute.
- Cover the baking dish with aluminum foil and refrigerate for 1 hour to allow the bread to absorb the liquid.
- Remove from the refrigerator and bake covered for 45–55 minutes.
- Remove the foil and continue baking for an additional 10–15 minutes, or until the top is golden brown.
For the Caramel Sauce:
- While the bread pudding finishes baking, melt the butter in a medium saucepan over medium heat.
- Remove from heat and whisk in the brown sugar until smooth. Slowly stir in the heavy cream and continue whisking until fully combined and silky.
- Pour the warm caramel sauce over the bread pudding just before serving. Serve warm and enjoy.
Notes
Bread Choice: Challah works best because it’s rich and absorbs the custard well, but brioche or French bread can also be used if needed. Slightly stale bread gives the best texture.
Soaking Time: Letting the bread soak in the refrigerator helps ensure a creamy center. If you’re short on time, you can bake right away, but the texture won’t be quite as custardy.
Sweetness Level: If you prefer a less sweet dessert, you can reduce the granulated sugar slightly without affecting the structure of the pudding.
Caramel Sauce Consistency: If the caramel sauce thickens too much as it cools, gently reheat it over low heat or stir in a splash of heavy cream to loosen it.
Make Ahead: This bread pudding can be assembled up to 24 hours in advance and baked just before serving.
Serving Tip: Bread pudding is best served warm, but leftovers are still delicious reheated in the microwave or oven.
Nutrition
Calories: 987kcal | Carbohydrates: 125g | Protein: 22g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 764mg | Potassium: 396mg | Fiber: 4g | Sugar: 42g | Vitamin A: 1496IU | Vitamin C: 1mg | Calcium: 301mg | Iron: 6mg
