This recipe isn’t just about making a bread pudding; it’s about creating a comforting, nostalgic experience. Remember those Sunday afternoons at Grandma’s, the warm aroma filling the kitchen? This recipe aims to recapture that feeling, to bring back those sweet memories—or create new ones. This bread pudding is ridiculously easy to make; perfect for novice and experienced bakers alike.

The secret to a truly exceptional bread pudding lies not only in the ingredients but also in the process. Taking your time to properly coat the bread in the custard, ensuring an even bake, and crafting a rich, luscious caramel sauce are all crucial steps. It's the attention to detail that elevates this dessert from ordinary to extraordinary. Seriously, don’t rush it. Enjoy the process. It will add to the tastiness!

Bread Pudding Pudding with Caramel Sauce

Name: Bread-Pudding-Pudding-with-Caramel-Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Zero-Waste-Cooking
Ingredients: 4 cups Stale bread, cubed; 3 large Eggs; 2 cups Milk; 1 cup Heavy cream; 1 cup Sugar; 1 teaspoon Vanilla extract; 1 tablespoon Ground cinnamon; 1/4 teaspoon Salt; 1 cup Sugar (for caramel); 1/4 cup Water (for caramel); 1/2 cup Heavy cream (for caramel)

Indulge in this heavenly bread pudding, a symphony of warm spices and creamy custard, perfectly complemented by a rich, homemade caramel sauce. It's a dessert that will transport you to a place of pure comfort and deliciousness.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

📖 Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish generously with butter—don't skimp on this step! It helps prevent sticking and adds flavor.
In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, and a pinch of salt until well combined. Trust me, this is important—a well-whisked custard makes all the difference.
In a separate large bowl, gently toss the cubed bread with the cinnamon. Make sure each piece is lightly coated. I like to use a gentle hand here; you don’t want to pulverize the bread!
Add the cinnamon-coated bread to the custard mixture. Stir gently but thoroughly to ensure all the bread is coated in the creamy goodness. If you rush this, you’ll have soggy pieces of bread in the bottom.
Pour the bread pudding mixture into the prepared baking dish. Spread it evenly to ensure everything bakes at the same rate. And yeah, I know I’ve repeated myself here but it is important.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last 10 minutes—ovens vary, so be observant! I’ve had many burnt offerings— it’s a humbling experience.
While the pudding bakes, make the caramel sauce. In a medium saucepan over medium heat, combine the sugar and water. Do not stir! Let it melt until it forms a nice rich caramel color.
Once the caramel is golden brown, carefully pour in the heavy cream (it will bubble up!). Whisk constantly until smooth and slightly thickened. Be cautious, this caramel is hot and can cause burns if you’re not careful.
Remove the bread pudding from the oven and let it rest for 10 minutes before serving. This allows it to set slightly and makes cutting easier.
Serve warm, topped generously with the caramel sauce. A scoop of vanilla ice cream is a heavenly addition… if you’re feeling really decadent and extra.
Enjoy your amazing homemade bread pudding! Let me know what you think!

📝 Notes

Make sure your bread is stale for best results. Fresh bread will make a slightly wetter pudding.
Feel free to adjust the amount of cinnamon to your liking.
For a richer caramel, let the sugar cook a little longer, but be careful not to burn it!