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Delicious Bread Pudding with Vanilla Caramel Bliss

Classic Bread Pudding with Silky Vanilla Caramel Sauce, a nostalgic dessert perfect for using up leftover bread.
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Prep Time 15 minutes
Cook Time 45 minutes
Soaking Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pudding
  • 8 cups day-old bread sturdy types like French bread or brioche are ideal
  • 4 large eggs room temperature works best
  • 2 cups whole milk avoid low-fat for a creamier result
  • 1 cup heavy cream can be substituted with half-and-half
  • 1 cup granulated sugar can mix with brown sugar for depth
  • 2 teaspoons vanilla extract opt for quality
  • 1 teaspoon ground cinnamon adjust to taste, feel free to add nutmeg
  • 4 tablespoons unsalted butter for greasing and caramel sauce
For the Vanilla Caramel Sauce
  • 1 cup granulated sugar foundation for smooth caramel
  • 1/4 cup water helps dissolve the sugar
  • 1 cup heavy cream warmed to ensure smooth sauce
  • 4 tablespoons unsalted butter for overall flavor
  • 1 teaspoon vanilla extract enhances flavor
  • 1 pinch salt balances sweetness

Equipment

  • 9x13 inch baking dish
  • Medium saucepan
  • large bowl
  • whisk
  • Aluminum Foil

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and generously grease a 9x13-inch baking dish with butter.
  2. Cube your day-old bread into bite-sized pieces, ensuring even distribution in the prepared dish.
  3. In a large bowl, whisk together the large eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, and a pinch of salt until smooth.
  4. Pour the custard evenly over the bread cubes and gently press down. Let it sit for 10-15 minutes to soak in all flavors.
  5. Cover with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the top is golden.
  6. While baking, prepare the vanilla caramel sauce by combining granulated sugar and water in a medium saucepan over medium heat.
  7. Stir until dissolved, then stop stirring until it turns an amber color. Whisk in warmed heavy cream, butter, vanilla extract, and a pinch of salt until smooth.
  8. Once the pudding is baked, let it cool for a few minutes before serving, drizzling the warm sauce generously over the top.

Notes

Leftover bread pudding can be stored in an airtight container for up to 4 days. It can also be frozen for up to 2 months.