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Caramel Bread Pudding Recipe

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★★★★★

4.6 from 127 reviews

This Caramel Bread Pudding is a rich and comforting dessert featuring tender brioche or challah bread cubes soaked in a luscious custard made from half-n-half, eggs, and vanilla. It’s topped with a decadent caramel glaze and finished with a salty-sweet homemade salted caramel sauce, perfect for serving warm with optional whipped cream.

Ingredients

Scale

Bread Pudding

  • 8 – 10 cups Brioche or Challah Bread, cut into 2-inch cubes
  • 4 cups Half-n-Half (can 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 Granulated Sugar

Salted Caramel Sauce

  • 1/2 cup Butter
  • 1/2 cup Brown Sugar
  • 1/2 cup Heavy Cream
  • 1 teaspoon Sea Salt Flakes

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the bread pudding.
  2. Prepare Bread: Place the cubed brioche or challah bread in a large mixing bowl, ensuring even distribution of the pieces.
  3. Mix Custard: In a small bowl, whisk together half-n-half, slightly beaten eggs, and vanilla extract until fully combined.
  4. Combine Bread and Custard: Pour the custard mixture over the bread cubes, gently tossing to coat all pieces evenly. Transfer this mixture into a greased 9 x 13-inch baking pan.
  5. Make Butter-Sugar Mixture: In a medium saucepan over medium heat, melt the butter. Remove from heat and whisk in the brown sugar and granulated sugar until the mixture is glossy and smooth.
  6. Coat Bread with Sugar Mixture: Pour the butter and sugar mixture over the soaked bread in the baking pan and gently toss to incorporate evenly.
  7. Soak Bread: Cover the baking dish with aluminum foil and refrigerate for 1 hour to allow the bread to fully absorb the custard and sugar flavors.
  8. Bake Bread Pudding: Remove the pan from the refrigerator and bake covered for 45 to 55 minutes. Then, uncover and bake for an additional 10 to 15 minutes until the pudding is golden brown on top.
  9. Prepare Salted Caramel Sauce: While the pudding bakes, melt butter in a medium saucepan over medium heat. Remove from heat and whisk in brown sugar until smooth. Then stir in heavy cream and sea salt flakes until the caramel sauce is velvety.
  10. Serve: Pour the warm salted caramel sauce over the baked bread pudding. Serve immediately while warm and optionally top with fresh whipped cream for added richness.

Notes

  • Using brioche or challah bread is ideal for a rich, tender pudding, but you can substitute with other sturdy white breads if necessary.
  • Allowing the bread to soak for 1 hour in the fridge helps the custard fully absorb, resulting in a moist but structured texture.
  • For a dairy-free version, substitute half-n-half and heavy cream with coconut milk or other plant-based alternatives.
  • The salted caramel sauce can be made ahead and warmed slightly before serving.
  • To prevent the top browning too quickly, keep the pudding covered during the initial baking time.

Keywords: caramel bread pudding, bread pudding recipe, caramel dessert, brioche pudding, salted caramel sauce, baked dessert

Find it online: https://deliciousdishspot.com/caramel-bread-pudding-recipe/