Caramel bread pudding, topped with caramel sauce and baked until golden to give you a rich and decadent dessert with the most basic ingredients.
If you love bread pudding and a different variation, this pudding with its amazing caramel sauce should be your next version.

What to serve with caramel bread pudding.

• The caramel pudding is rich enough; you will not need any other additions, but you can pour some extra caramel sauce just before serving.
• Serve with some Vanilla ice cream.
• Serve with some berries or crushed nuts.

Tips and questions on caramel bread pudding.

• Tips.
  • Use low-medium heat to make the caramel sauce and stir continuously.
  • It will take 12-15 minutes to make the caramel sauce. Make sure you don’t leave the sauce unattended while it cooks.
  • Use low to medium heat, or you can easily ruin the sauce by burning it.
  • Cook the sauce until it thickens and covers the back of your spoon; remove from the stove once the sauce is done.
  • While baking the bread pudding, the sauce might bubble over if the pan is not deep enough.
    • For this recipe, I used an 8″ baking pan, which was not deep. The sauce did bubble over a little, you can avoid this mess by placing a piece of baking paper underneath the pan, which is what I did.
  • Remember that only the top layer of this caramel bread pudding is rich and sweet, and the bottom layer is less sweet. If you want a sweeter pudding, just pour some extra caramel sauce, and you’ll be ok.
  • Serve while still slightly warm.
• Questions.
  • Can I make the bread pudding ahead of time?
    • Yes, make the caramel bread pudding. You can warm some caramel sauce and drizzle it over the cold bread pudding.

More Bread Pudding recipes.

Classic baked bread and butter pudding.
Pineapple bread pudding recipe.
Chocolate bread pudding.

What you will need in the kitchen.

• An 8″ deep baking dish or pan.
• Saucepan to make the caramel sauce.
• A large bowl is needed to assemble the bread pudding.
• Baking paper.
• Oven mittens

Storage, Freezing and Reheating Guide.

• Storing.
  • Cool the bread pudding completely or any leftovers.
    • Cut and place the bread pudding pieces in an air-tight container. refrigerate and consume within 2 to 3 days.
    • Reheat in the microwave, add a splash of fresh milk to warm the bread pudding for 1 minute.
• Freezing.
• Let the pudding cool completely.
  • To freeze, place the bread pudding in an air-tight container or wrap it with cling film or a foil container.
  • Freeze and consume within 2 weeks.
  • To reheat, remove from the freezer, let it reach room temperature. Place in a microwave-safe container and microwave for 1 to 2 minutes with a splash of fresh milk.

RECIPE DIFFICULTY- EASY

Ingredients to make the caramel bread pudding.

• For the caramel sauce.
  • Butter.
  • Brown sugar.
  • Tablespoons of fresh milk.
  • Vanilla essence.
• To make the bread pudding.
  • Butter.
  • Fresh milk.
  • Cinnamon.
  • Eggs.
  • Tablespoons of sugar.
  • Slices of bread, cubed or broken into smaller pieces.

Step-by-step photo tutorial.

How to make caramel bread pudding.

Making the caramel sauce for the pudding.

Add butter to a saucepan and melt over low heat.
Add sugar and milk into the pan, and stir continuously.
Increase heat to low to medium and gently bring the caramel sauce to a boil(not to a rolling boil).
For 60 seconds.
Immediately reduce heat to low, add vanilla and continue to stir, letting the caramel sauce become thick.
Your caramel sauce will come to the correct consistency over low-medium heat by 10-14 minutes of cooking time, depending on how much heat you use.
Remove the caramel sauce from the stove and set it aside to cool.

Making the caramel bread pudding.

Brush some butter over an 8″ baking dish or pan. set aside.
Add milk, eggs, sugar, and cinnamon into a large bowl, and whisk until the sugar dissolves.
Add the pieces of bread to the custard mixture and mix well.
This will allow the bread pieces to soak in the egg custard and for the bread to become soggy.

Transfer the bread mixture to the baking dish and press down.

Preheat oven to 170C.
Pour the caramel sauce over the bread mixture.
Add a thick layer of caramel sauce to cover the top, You can set aside a little of the caramel sauce to pour while serving.

If your 8″ pan is not deep enough, the caramel sauce might overflow slightly while baking.
To avoid this mess, you can use a deeper 8″ pan or place the baking dish on a baking sheet covered in baking paper to catch the little bit of bubbling caramel sauce.
This also makes it easy to remove the dish from the oven.

Bake at 170C for 60 minutes.
Depending on your oven, this could be 50 minutes, so make sure to keep an eye on the caramel bread pudding after 30 minutes.
Remove the caramel bread pudding from the oven, and let it cool for 10 minutes.

Serve with extra caramel sauce.

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caramel bread pudding

Yield: 5

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 10 minutes

Total Time: 1 hour 25 minutes

Caramel bread pudding, topped with caramel sauce and baked until golden to give you a rich and decadent dessert with the most basic ingredients.

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Ingredients

For the Caramel sauce

• 1/2 a cup of white or brown sugar
• 2 tablespoons of fresh milk
• 1 tablespoon of butter(preferably unsalted)

For the Bread Pudding

• 10 to 12 slices of bread
• 1 and 1/2 cup of fresh milk
• 1/4 teaspoon of cinnamon powder
• 3 eggs
• 1 teaspoon of vanilla essence
• Pinch of salt

Instructions

How to make the caramel sauce

1. Add butter to a saucepan and melt over low heat.
2. Add the sugar, milk into the pan, and stir continuously.
3. Increase heat to low to medium and gently bring the caramel sauce to a boil(not to a rolling boil). for 60 seconds.
4. Immediately reduce heat to low, add vanilla and continue to stir, letting the caramel sauce become thick.
5. Your caramel sauce will come to the correct consistency over low-medium heat by 10-14 minutes of cooking time, depending on how much heat you use.
6. Remove the caramel sauce from the stove and set it aside to cool.

How to make the caramel bread pudding.

1. Brush some butter over an 8″ baking dish or pan. set aside.
2. Add milk, eggs, sugar, and cinnamon into a large bowl, and whisk until the sugar dissolves.
3. Add the pieces of bread to the custard mixture and mix well.
4. This will allow the bread pieces to soak in the egg custard and for the bread to become soggy.
5. Transfer the bread mixture to the baking dish and press down.
6. Preheat oven to 170C.
7. Pour the caramel sauce over the bread mixture.
8. Add a thick layer of caramel sauce to cover the top, You can set aside a little of the caramel sauce to pour while serving.
9. If your 8″ pan is not deep enough, the caramel sauce might overflow slightly while baking.
10. To avoid this mess, you can use a deeper 8″ pan or place the baking dish on a baking sheet covered in baking paper to catch the little bit of bubbling caramel sauce.
11. This also makes it easy to remove the dish from the oven.
12. Bake at 170C for 60 minutes.
13. Depending on your oven, this could be 50 minutes, so make sure to keep an eye on the caramel bread pudding after 30 minutes
14. Remove the caramel bread pudding from the oven, and let it cool for 10 minutes.
15. Serve with extra caramel sauce.

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Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 920Total Fat: 41gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 239mgSodium: 781mgCarbohydrates: 118gFiber: 2gSugar: 88gProtein: 22g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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