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Delicious bread pudding drizzled with vanilla caramel sauce

Bread Pudding with Vanilla Caramel Sauce

This delightful dessert perfectly marries nostalgia with indulgence, featuring a creamy custard-filled center and a rich vanilla caramel sauce.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Bread Pudding
  • 4 cups cubed bread Stale bread works best, but fresh is fine.
  • 2 cups milk
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 cup butter Melted
For the Vanilla Caramel Sauce
  • 1 cup heavy cream
  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • 1 teaspoon vanilla extract For caramel

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cubed bread with milk, eggs, sugar, vanilla extract, cinnamon, and melted butter. Mix well and let it sit for 10 minutes.
  3. Pour the bread mixture into a greased baking dish.
  4. In a saucepan, combine heavy cream, brown sugar, corn syrup, and vanilla extract. Cook over medium heat until the sugar has dissolved and the mixture is smooth.
  5. Pour the caramel sauce over the bread pudding before baking.
Baking
  1. Bake for 45-50 minutes or until the pudding is set and the top is golden brown.
Serving
  1. Serve warm with extra vanilla caramel sauce if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2 months. For a richer flavor, consider using day-old bread and mixing different bread types. Add nuts or dried fruits for extra texture, and don’t skip the caramel sauce—it's essential for perfection!