Introduction

Caramel Bread Pudding is a comforting dessert that combines soft, custardy bread with a rich, buttery caramel glaze. Made with brioche or challah, this classic treat is perfect for cozy evenings or special occasions.

A white ramekin filled with a piece of golden brown bread pudding that has a rough, crumbly texture on top and softer, moist layers beneath. Light brown sauce is being poured over it from a white small pitcher, pooling in the center and spreading over the edges of the dessert. The ramekin sits on a white marbled textured surface next to a light blue cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 – 10 cups brioche or challah bread, cut into 2-inch cubes
4 cups half-n-half (may substitute whole milk)
5 eggs, slightly beaten
2 tablespoons vanilla extract
12 tablespoons butter (3/4 cup), melted
1 1/4 cups brown sugar
1/4 cup sugar
1/2 cup butter
1/2 cup brown sugar
1/2 cup heavy cream
1 teaspoon sea salt flakes

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Place the bread cubes in a large mixing bowl.
Step 3: In a small bowl, whisk together the half-n-half, beaten eggs, and vanilla extract.
Step 4: Pour the egg mixture over the bread and toss gently to combine. Transfer the mixture to a greased 9 x 13-inch baking dish.
Step 5: In a medium saucepan, melt 12 tablespoons of butter over medium heat. Remove from heat and whisk in 1 1/4 cups brown sugar and 1/4 cup sugar until glossy and smooth.
Step 6: Pour the butter and brown sugar mixture evenly over the bread pudding and toss gently to coat.
Step 7: Cover the baking dish with aluminum foil and refrigerate for 1 hour to allow the bread to soak up the liquid.
Step 8: Remove the pudding from the refrigerator and bake for 45-55 minutes. Then remove the foil and bake for an additional 10-15 minutes until the top is golden brown.
Step 9: While the pudding bakes, prepare the salted caramel sauce. Melt 1/2 cup butter in a medium saucepan over medium heat. Remove from heat and whisk in 1/2 cup brown sugar until smooth.
Step 10: Stir in the heavy cream and sea salt flakes until the sauce is smooth and well combined.
Step 11: Pour the warm salted caramel sauce over the baked bread pudding and serve immediately. Optionally, top with fresh whipped cream.

Tips & Variations

Use day-old brioche or challah for better texture as it absorbs the custard without becoming too soggy.
Substitute half-n-half with whole milk for a lighter pudding, or use cream for an even richer dessert.
Add raisins or chopped nuts to the bread mixture for extra texture and flavor.
For a dairy-free version, use plant-based milk and butter alternatives and adjust the caramel sauce accordingly.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. The salted caramel sauce can be stored separately in the refrigerator and warmed gently before serving.

How to Serve

A square piece of bread pudding sits on a white plate, showing two main layers: a bottom layer of soft, light golden custard-like bread base and a top layer of baked, slightly crispy, golden-brown bread chunks. The entire piece is covered in a thick, shiny caramel sauce that pools on the plate around the dessert. The texture contrast between the smooth sauce, the soft base, and the crisp top is clearly visible, with the sauce adding a glossy richness overall. The plate rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread?

Yes, brioche or challah is preferred for their rich texture, but you can use other sturdy breads like French bread or pain de mie. Avoid very soft sandwich bread, which can become too mushy.

How do I make the bread pudding ahead of time?

Prepare the bread pudding through Step 7 and refrigerate overnight to allow the bread to soak fully. Then bake it just before serving for the best texture and flavor.