Introduction

Caramel Bread Pudding with Whipped Cream is a decadent dessert that combines soft, custardy bread with a rich, buttery caramel sauce and a light, airy whipped cream topping. This dessert is perfect for special occasions, holidays, or simply to treat yourself to something indulgent. Every bite melts in your mouth, offering a delightful contrast of textures: the tender bread, the silky custard, the sticky caramel, and the fluffy whipped cream.

I love this recipe because it’s comforting, elegant, and irresistible. The caramel elevates the classic bread pudding, creating layers of flavor that balance sweetness and richness. It’s a dessert that impresses guests but is surprisingly easy to prepare. The whipped cream adds a light finish that cuts through the sweetness, making it perfectly balanced.

Why I Love This Recipe

I love this recipe because it’s warm, comforting, and deeply satisfying. The aroma of baked bread and caramel fills the kitchen, and the combination of textures makes it feel luxurious. It’s nostalgic yet sophisticated—a dessert that evokes childhood memories while feeling elegant enough for adult palates. The custard-soaked bread absorbs the caramel, creating a rich, melt-in-your-mouth experience that’s hard to resist.

Why It’s a Must-Try

Decadent flavors: Buttery caramel paired with soft, custardy bread.
Elegant presentation: Topped with whipped cream, perfect for entertaining.
Comfort dessert: Ideal for cozy evenings or holiday meals.
Simple yet impressive: Easy to prepare but feels gourmet.
Versatile: Can be made ahead and reheated or served at room temperature.

Recipe Overview

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 6–8
Calories: ~350 kcal per serving
Course: Dessert
Cuisine: American / Contemporary

Ingredients

For the Bread Pudding:

6 cups cubed brioche or challah bread (about 1 loaf)
4 large eggs
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 tsp vanilla extract
½ tsp ground cinnamon
Pinch of salt

For the Caramel Sauce:

1 cup granulated sugar
6 tbsp unsalted butter, cut into pieces
½ cup heavy cream, warmed
½ tsp vanilla extract
Pinch of salt

For the Whipped Cream:

1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract

Cooking Directions

Bread Pudding:

Preheat oven: Set to 350°F (175°C).
Prepare bread: Cube bread into 1-inch pieces and place in a greased 9×13-inch baking dish.
Mix custard: In a bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
Combine: Pour custard over bread cubes, pressing lightly to ensure bread absorbs the liquid. Let sit for 10 minutes.
Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until golden brown and set.

Caramel Sauce:

Melt sugar: In a medium saucepan, heat sugar over medium heat, stirring constantly until it melts and turns amber.
Add butter: Carefully stir in butter until melted and combined.
Add cream: Slowly pour in warm cream while stirring. Simmer 1–2 minutes until smooth.
Finish: Remove from heat, stir in vanilla and salt.

Whipped Cream:

Whip cream: In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.

Assemble:

Drizzle caramel sauce over warm bread pudding.
Top with freshly whipped cream before serving.

Step-by-Step Preparation Method

Preheat oven to 350°F (175°C).
Cube bread and place in greased baking dish.
Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt.
Pour custard over bread; press gently and let sit 10 minutes.
Cover with foil; bake 30 minutes, then bake uncovered 15 minutes.
Make caramel: melt sugar, stir in butter, add cream, vanilla, and salt.
Whip cream: beat cream with powdered sugar and vanilla until soft peaks.
Serve bread pudding drizzled with caramel and topped with whipped cream.

How to Serve

Serve warm for the best texture and flavor.
Drizzle additional caramel on the plate for presentation.
Add a sprinkle of cinnamon or chopped nuts for garnish.

Recipe Tips

Day-old bread works best: It soaks up the custard without becoming mushy.
Even soaking: Press bread gently into custard to ensure even absorption.
Make ahead: Assemble bread pudding a few hours ahead and refrigerate until baking.
Caramel caution: Melted sugar is extremely hot; handle carefully.
Whipped cream: Make just before serving for best texture.

Variations

Chocolate caramel: Add chocolate chips to the bread mixture.
Fruit addition: Mix in raisins, dried cranberries, or chopped apples.
Spiced version: Add nutmeg or ginger to custard for warmth.
Bourbon caramel: Add 1 tbsp bourbon to the caramel sauce.
Vegan option: Use plant-based milk, coconut cream, and egg replacer.

Freezing and Storage

Refrigerator: Store baked bread pudding covered for up to 3 days.
Freezer: Freeze without whipped cream for up to 2 months; thaw overnight in fridge before reheating.
Reheating: Warm in oven at 325°F (160°C) until heated through.

Special Equipment Needed

9×13-inch baking dish
Medium saucepan for caramel
Whisk and mixing bowls
Electric mixer for whipped cream
Spatula

FAQ

Q1: Can I use regular white bread instead of brioche?
A: Yes, but brioche or challah provides a richer flavor and better texture.

Q2: Can I make the caramel ahead?
A: Yes, store at room temperature in a jar and gently reheat before serving.

Q3: Can I assemble in advance?
A: Yes, pour custard over bread, cover, and refrigerate up to 8 hours before baking.

Q4: Can I skip whipped cream?
A: Yes, but whipped cream balances the richness of the caramel and custard.

Q5: How do I prevent bread from being soggy?
A: Use slightly stale bread and allow it to soak in custard for 10 minutes; do not overpour custard.

Conclusion

Caramel Bread Pudding with Whipped Cream is a rich, comforting, and elegant dessert that’s perfect for any occasion. The combination of soft, custard-soaked bread, luscious caramel sauce, and light whipped cream makes it a show-stopping treat. Easy to prepare yet indulgent, this dessert is a must-try for anyone who loves classic, warm, and satisfying sweets.