Description

A cozy and comforting classic vanilla bread pudding made with day-old bread and a silky custard, topped with a luscious homemade caramel sauce. Perfect for using up stale bread and enjoying a warm, indulgent dessert.

Ingredients

Scale

6 cups day-old bread, cubed (about 180g / 6.3 oz)
2 cups whole milk (480ml / 16 fl oz)
1 cup heavy cream (240ml / 8 fl oz)
4 large eggs
3/4 cup granulated sugar (150g / 5.3 oz)
2 teaspoons pure vanilla extract
Pinch of salt
2 tablespoons unsalted butter (28g / 1 oz) for caramel sauce
1/2 cup granulated sugar (100g / 3.5 oz) for caramel sauce
1/2 cup heavy cream (120ml / 4 fl oz) for caramel sauce

Instructions

Cube your day-old bread into roughly 1-inch pieces and toss them lightly into your baking dish. If using fresh bread, toast it lightly in the oven for 5-7 minutes to dry it out.
In a medium bowl, whisk together the eggs, granulated sugar, salt, and vanilla until smooth and pale. Slowly add the whole milk and heavy cream, whisking constantly to combine until silky with no lumps.
Pour the custard evenly over the bread cubes, pressing down gently so the bread absorbs the mixture. Let it sit for 10 minutes or cover and refrigerate for up to 2 hours to soak.
Preheat oven to 350°F (175°C). Bake the bread pudding uncovered for 45-50 minutes until the custard is set and the top is golden brown. A knife inserted in the center should come out clean or with a few moist crumbs.
While baking, make the caramel sauce: In a medium saucepan over medium heat, melt 1/2 cup granulated sugar, stirring constantly until it turns a deep amber color. Remove from heat and whisk in 2 tablespoons butter until melted. Slowly add 1/2 cup heavy cream, whisking constantly. Return to low heat and stir until smooth. Set aside to cool slightly.
Let the bread pudding rest for 5 minutes after baking. Serve warm with generous drizzles of the homemade caramel sauce.

Notes

Use day-old bread for best texture; fresh bread should be toasted to dry. Stir caramel sugar constantly to avoid burning. Let custard soak into bread for at least 10 minutes or overnight for deeper flavor. Reheat gently to avoid drying out. Unsalted butter is recommended for caramel to control saltiness. Optional additions: cinnamon, nutmeg, raisins, chopped pecans.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/8 of the bread pud
Calories: 360
Sugar: 28
Sodium: 150
Fat: 15
Saturated Fat: 9
Carbohydrates: 45
Fiber: 1
Protein: 8

Keywords: bread pudding, vanilla bread pudding, caramel sauce, dessert, comfort food, easy dessert, homemade caramel, classic dessert