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Bread Pudding with Caramel Sauce

This Bread Pudding with Caramel Sauce is a comforting dessert that transforms stale bread and simple ingredients into a delightful treat, perfect for indulging your sweet tooth.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Global
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Bread Pudding
  • 4 cups French or Italian bread, stale Use day-old or slightly stale bread
  • 8 large eggs
  • 3 cups whole milk
  • 1 cup sugar
  • 1 cup light brown sugar, packed
  • 1 teaspoon cinnamon Don’t skimp on spices
  • 1 teaspoon nutmeg Don’t skimp on spices
  • 1 teaspoon vanilla extract
  • 4 tablespoons butter, melted
For the Caramel Sauce
  • 1/2 cup light brown sugar, packed
  • 1/2 cup heavy cream
  • 4 tablespoons butter
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Prepare a 9 x 13 dish by spraying with nonstick spray.
  2. Spread the cubed bread evenly in the bottom of the baking dish.
  3. In a large mixing bowl, whisk together the eggs, milk, both sugars, vanilla extract, cinnamon, and nutmeg until well incorporated.
  4. Pour the egg mixture over the bread cubes and allow to sit for about 10 minutes.
  5. Drizzle the melted butter over the soaked bread cubes.
Baking
  1. Place the baking dish in the oven and bake for 45 minutes.
Making Caramel Sauce
  1. In a medium saucepan, combine the light brown sugar, heavy cream, and butter to make the caramel sauce.
  2. Heat over medium, whisking intermittently for 5 to 6 minutes.
  3. Remove from heat and whisk in the vanilla extract.
  4. Pour the caramel sauce over the bread pudding immediately after removing it from the oven.
Serving
  1. Serve slices warm, letting the caramel puddle luxuriously around each square.
  2. Add a scoop of vanilla ice cream or a spoonful of lightly whipped cream for contrast.
  3. For street-food energy, sprinkle flaky sea salt and scatter toasted pecans or chopped pistachios.

Notes

Cool completely, cover tightly with plastic wrap or an airtight container, and refrigerate for up to 4 days. Reheat in a 325°F oven until warm or microwave individual portions. Store caramel separately for best texture.