Bread Pudding with Sweet Caramel Sauce

Bread Pudding with Sweet Caramel Sauce


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Don’t throw away that hard and leftover bread! Just turn it into a sweet and delicious dessert. Cut yourself a slice, sit down with a cup of coffee and start your morning out right.

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Chicago, IL

Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

6 servings


  • ½ loaf of challah or brioche bread
  • 2 eggs, beaten
  • 2 cups of milk
  • 2 teaspoon of vanilla
  • ½ cup of chopped walnuts or raisins
  • ¾ cup of dark brown sugar, packed
  • 3 tablespoon of butter
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • Pinch of salt
  • ½ cup of brown sugar, packed
  • 4 tablespoons of heavy cream
  • 2 tablespoons of butter
  • 2 teaspoons of vanilla
  • Pinch of salt
  • Optional: walnuts or raisins

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For bread pudding:

First, preheat the oven to 350 degrees Fahrenheit. As the oven warms up, cut the bread into 1-inch cubes and set aside. In a large bowl, whisk eggs, milk, and vanilla. Once mixed, add the cubed bread and set aside.
While the bread soaks, melt butter in a pot over medium heat then add the brown sugar, cinnamon, nutmeg and a pinch of salt. Whisk until sugar completely dissolves. Add the bread pudding into a greased pan. Top the bread with the butter mixture and, if desired, walnuts or raisins. Let bake for 30 minutes then top with caramel sauce. This is best when served warm!

For caramel sauce:
While the bread pudding bakes, make this caramel sauce to drizzle over the top. In a pot over low heat, whisk brown sugar, heavy cream, butter, vanilla and salt for 10 minutes, or until sauce is thick.

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