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Bread Pudding with Vanilla Caramel Sauce

Warm Bread Pudding with Vanilla Caramel Sauce Delight

This comforting Bread Pudding with Vanilla Caramel Sauce combines the warmth of home with delightful flavors in every bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Soak Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 8 cups Day-old Bread Sturdy types like French bread or brioche work best.
  • 5 large Eggs Use at room temperature for best results.
  • 2 cups Whole Milk Substitute with half-and-half if needed, avoid low-fat.
  • 1 cup Heavy Cream Can be replaced with coconut cream for dairy-free option.
  • 3/4 cup Granulated Sugar For deeper flavor, mix in some brown sugar.
  • 2 tablespoons Vanilla Extract Always opt for real vanilla extract.
  • 1 teaspoon Ground Cinnamon Adjust to taste, cardamom works well too.
  • 1/2 teaspoon Ground Nutmeg Adjust to taste.
  • 1/4 cup Butter For greasing and enriching.
For the Caramel Sauce
  • 1 cup Granulated Sugar Base for the caramel, creating a sweet glossy finish.
  • 1/4 cup Water Helps dissolve the sugar.
  • 1 cup Heavy Cream Warm it slightly before mixing.
  • 4 tablespoons Unsalted Butter Enriches the sauce.
  • 1 teaspoon Vanilla Extract Use high-quality vanilla.
  • 1 pinch Salt Balances sweetness.

Equipment

  • 9x13 inch baking dish
  • Mixing Bowl
  • saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
  2. Cut day-old bread into 1-inch cubes and spread evenly in the prepared dish.
  3. In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
  4. Pour the custard mixture over the bread cubes in the baking dish, gently pressing down to help them absorb the custard.
  5. Let it sit for 10-15 minutes.
  6. Cover with aluminum foil and bake for 30 minutes; then remove foil and bake for an additional 15 minutes until golden brown.
  7. In a saucepan, combine granulated sugar and water, cooking over medium heat until the sugar dissolves and turns golden amber. Add warm heavy cream, then butter, vanilla extract, and a pinch of salt.
  8. Once cooled slightly, cut into squares and drizzle with warm vanilla caramel sauce before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 180mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Allow the bread to soak in the custard for at least 10-15 minutes for even flavor absorption.

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