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Caramel Bread Pudding: The Ultimate Guide to a Decadent Dessert Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Caramel Bread Pudding recipe transforms day-old challah, brioche, or French bread into a rich, custardy dessert infused with warm spices and luscious caramel. Toasted bread cubes are soaked in a creamy mixture of eggs, milk, cream, sugars, vanilla, cinnamon, and nutmeg, then folded with caramel and nuts before baking in a comforting water bath until golden and perfectly set. The result is a moist, flavorful bread pudding that’s ideal for a special occasion or cozy treat, served warm and drizzled with extra caramel sauce.

Ingredients

Bread

  • 1 loaf (about 1 pound) day-old challah, brioche, or French bread, cut into 1-inch cubes

Custard Mixture

  • 6 large eggs
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Caramel and Nuts

  • 1 cup caramel sauce, store-bought or homemade (plus extra for drizzling)
  • 1/2 cup chopped pecans or walnuts (optional)

For Baking Dish

  • 2 tablespoons unsalted butter, melted, for greasing the pan

Instructions

  1. Prepare the Bread: Spread the bread cubes in a single layer on a large baking sheet. Bake in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until the bread is lightly toasted and dried out. Remove from the oven and let the toasted bread cubes cool slightly.
  2. Whisk the Eggs: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  3. Combine Bread and Custard: Place the toasted bread cubes in a large bowl. Pour the custard mixture over the bread cubes, making sure all the bread is evenly saturated. Gently press down on the bread to help it absorb the liquid. Let the bread soak in the custard for at least 30 minutes, or even better, for an hour.
  4. Add Caramel and Nuts (Optional): Gently fold in the caramel sauce and chopped pecans or walnuts if using, ensuring even distribution without breaking the bread cubes.
  5. Prepare the Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly with the melted butter to prevent sticking.
  6. Pour into Baking Dish: Transfer the bread pudding mixture into the prepared baking dish, spreading it evenly for uniform baking.
  7. Bake in a Water Bath (Bain-Marie): Place the baking dish inside a larger roasting pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the baking dish, which will help cook the pudding evenly and gently.
  8. Bake: Bake in the preheated oven for 45-60 minutes, checking for doneness when the top is golden brown and the center is set but slightly jiggly, indicating a perfect custard texture.
  9. Cool: Carefully remove the baking dish from the water bath. Let the bread pudding cool on a wire rack for at least 30 minutes to allow it to firm up slightly for easier slicing.
  10. Slice and Serve: Slice the bread pudding into squares once cooled slightly. Serve warm for the best texture and flavor experience.
  11. Optional Toppings: Enhance your serving by drizzling with extra caramel sauce, sprinkling additional chopped nuts, or adding a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

  • Use day-old bread to prevent soggy pudding and help the bread absorb the custard better.
  • Soaking the bread mixture for at least 30 minutes, preferably an hour, ensures a moist and tender pudding.
  • Baking in a water bath helps prevent the custard from cracking and keeps the pudding creamy.
  • You can use store-bought caramel sauce or make your own homemade caramel for enhanced flavor.
  • Optional nuts add a crunchy contrast but can be omitted for a nut-free dessert.
  • Letting the pudding cool slightly before slicing prevents it from falling apart.
  • Store leftovers in an airtight container refrigerated for up to 3 days and reheat gently before serving.

Find it online: https://slsrecipes.com/caramel-bread-pudding-the-ultimate-guide-to-a-decadent-dessert-recipe/