Creamy Bread Pudding with Caramel Sauce Recipe

If you’re craving a dessert that’s both comforting and indulgently rich, you’ve got to try my Creamy Bread Pudding with Caramel Sauce Recipe. I absolutely love how this classic treat transforms humble bread into a dreamy, custardy delight with a luscious drizzle of homemade caramel sauce. When you make it yourself, you’ll find it’s surprisingly easy and totally worth the effort — plus, it’s a guaranteed crowd-pleaser!

this Recipe

Ingredients You’ll Need

For this Creamy Bread Pudding with Caramel Sauce Recipe, I like to keep things simple with rich, fresh ingredients that come together beautifully. Brioche bread is my go-to for its buttery flavor and softness, and pairing whole milk with heavy cream gives the perfect custard consistency you’ll adore.

• Brioche Bread: I use day-old brioche because it soaks up all that custardy goodness without turning mushy.
• Whole Milk: Adds creaminess and moisture to the custard without being too heavy.
• Heavy Cream: Essential for that ultra-rich, silky texture in the pudding.
• Granulated Sugar: Balances sweetness without overpowering.
• Brown Sugar: Adds warmth and depth, especially in the caramel sauce.
• Eggs: The binder that creates the custard and makes everything set beautifully.
• Vanilla Extract: Gives a lovely fragrant sweetness that ties all the flavors together.
• Ground Cinnamon: Just a touch enhances the cozy, bakery-like aroma.
• Ground Nutmeg: Adds a subtle spicy note that complements cinnamon perfectly.
• Salt: Balances flavors and brightens the overall taste.
• Raisins (Optional): I like to toss these in for an occasional juicy burst, but skip if you’re not a fan.
• Chopped Pecans: For a lovely crunch and nutty contrast, sprinkling these on top is my favorite!
• Butter (for sauce): Unsalted butter gives the caramel a smooth, rich base.

Variations

I love how versatile this Creamy Bread Pudding with Caramel Sauce Recipe is. Over time, I’ve experimented with a few tweaks that keep it interesting — and you totally can too! Feel free to play around depending on your mood or what you have on hand.

• Fruit Swap: Sometimes I replace raisins with dried cranberries or chopped dried apricots for a bit of tartness. It’s a fresh twist that my family really enjoys.
• Nut Varieties: Pecans are my favorite, but walnuts or almonds work beautifully too — just toast them lightly to boost flavor.
• Dairy-Free Version: I’ve done this recipe with coconut cream and almond milk before, and while the texture changes slightly, it still comes out wonderfully creamy.
• Spice Variations: Adding cardamom or allspice can give your bread pudding an exotic flair if you want to switch things up from cinnamon and nutmeg.

How to Make Creamy Bread Pudding with Caramel Sauce Recipe

Step 1: Prep Your Bread and Baking Dish

First things first: preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray. While the oven warms, spread those brioche bread cubes evenly in the dish. I find that if you’re using raisins, sprinkling them over the bread now means every bite has some sweet surprises. This little step sets you up for even soaking and baking later on.

Step 2: Whisk the Custard

Grab a large bowl and whisk together whole milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth and combined. This is the heart of your bread pudding — when I first learned to whisk everything properly, it made a huge difference in how smooth and luscious the custard was.

Step 3: Soak and Layer Nuts

Pour the custard mixture evenly over the bread cubes, making sure to cover every nook and cranny. If you’re adding nuts, sprinkle them on top now. Then, let the dish rest for about 15 minutes, occasionally pressing the bread gently to help it soak up all those custardy flavors. This is key to getting that creamy texture that makes this bread pudding so special.

Step 4: Bake Until Golden

Bake your bread pudding for 45-55 minutes, until the top is beautifully golden and a toothpick comes out clean when inserted in the center. I keep a close eye towards the end because nothing ruins the texture like overbaking. When it’s done, let it cool slightly while you prepare that dreamy caramel sauce.

Step 5: Make the Caramel Sauce

In a small saucepan over medium heat, melt the butter. Stir in brown sugar until dissolved, then slowly whisk in heavy cream. Cook for 2-3 minutes until thickened slightly, then remove from heat and stir in vanilla and a pinch of salt. This homemade caramel sauce brings everything to the next level – I promise once you try it, you won’t want to use store-bought ever again.

Step 6: Serve Warm and Enjoy

Cut the bread pudding into generous squares and drizzle warm caramel sauce over each piece. The combination of creamy, spiced pudding with sticky caramel creates a heavenly dessert your family and friends will rave about. Trust me—serving it warm makes all the difference!

How to Serve Creamy Bread Pudding with Caramel Sauce Recipe

Garnishes

I usually keep garnishes simple but effective — a sprinkle of toasted pecans on top adds great texture, while a light dusting of powdered sugar makes it look extra pretty without overwhelming the flavor. Sometimes I add a dollop of whipped cream or a scoop of vanilla ice cream for ultimate indulgence.

Side Dishes

Though it’s a dessert on its own, I love pairing this bread pudding with a fresh fruit salad or a cup of rich coffee or tea. If it’s breakfast or brunch time, a side of crispy bacon or savory sausage links balances the sweetness nicely.

Creative Ways to Present

For special occasions, I’ve served this bread pudding in individual ramekins for a polished look, then drizzled each with caramel at the table. Another fun idea is layering the soaked bread cubes and nuts in a trifle dish, then topping with sauce and whipped cream for a visually stunning dessert.

Make Ahead and Storage

Storing Leftovers

After enjoying this dessert, my leftovers usually get stored in an airtight container and kept in the fridge for up to 5 days. I find that the flavors actually deepen a bit overnight, making the second serving even tastier!

Freezing

If you want to prep ahead or save extras, freezing works well. I wrap individual portions tightly in plastic wrap and foil, then pop them in the freezer for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheating gently in the oven at 325°F (160°C) for about 15 minutes brings back the warm, creamy texture without drying it out. Avoid microwaving if possible — it tends to make the pudding rubbery. Just warm your caramel sauce too, and drizzle before serving to refresh that fresh-from-the-oven taste.

FAQs

Final Thoughts

This Creamy Bread Pudding with Caramel Sauce Recipe holds a special place in my heart—it’s one of those comforting treats that feels like a warm hug on a plate. Whether you’re making it for a holiday, a cozy weekend dessert, or a gathering, you’ll enjoy how it brings everyone together around the table. Give it a shot, and I promise you’ll wonder why you didn’t try this deliciously creamy classic sooner!

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