Description
A rich and comforting bread pudding made from custard-soaked bread cubes, baked until golden, and drizzled with a buttery homemade caramel sauce. Perfect for using up day-old bread and serving at any occasion.
Ingredients
- 8 cups day-old bread (French bread, brioche, or challah), cubed
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 tbsp unsalted butter, cubed
For the caramel sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- Pinch of salt (optional, for salted caramel)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Arrange bread cubes evenly in the dish.
- In a large bowl, whisk together milk, cream, granulated sugar, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
- Pour the custard mixture evenly over the bread, pressing gently so the bread absorbs the liquid. Let stand for 15–20 minutes.
- Dot the top with butter cubes.
- Bake for 45–50 minutes, until the custard is set and the top is golden.
- While baking, make the caramel sauce: Heat sugar in a saucepan over medium heat until melted and golden. Stir in butter until melted, then slowly whisk in cream. Simmer for 1–2 minutes until smooth. Add salt if desired.
- Cool pudding slightly, then drizzle with warm caramel sauce before serving.
Notes
- Toast fresh bread lightly if not using day-old bread.
- For added flavor, stir a splash of rum or bourbon into the custard or caramel sauce.
- Caramel sauce can be made ahead and stored in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 410
- Sugar: 39g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
