Classic Bread Pudding with Caramel Drizzle

Classic Bread Pudding with Caramel Drizzle is the very definition of comfort in dessert form. This old-fashioned favorite transforms simple, leftover bread into a warm, custardy delight soaked in a rich vanilla-infused mixture and baked to golden perfection.

Topped with a silky, buttery caramel sauce, each spoonful is melt-in-your-mouth delicious. It’s an irresistible blend of soft, creamy interiors and crisp, golden tops — a dessert that feels like a warm hug on a cool evening.

Why I Love This Recipe

I adore this recipe because it takes the humblest ingredients — stale bread, milk, sugar, and eggs — and turns them into something magical.

The texture is rich and custardy, the flavor is sweet but not cloying, and the caramel drizzle adds a decadent finish.

Why It’s a Must-Try Dish

This dessert is a must-try because it’s a classic that never goes out of style. Bread pudding has stood the test of time because of its cozy, nostalgic charm and versatility.

It’s affordable, simple to make, and can be enjoyed warm or cold. The addition of caramel sauce makes it truly restaurant-worthy, turning a rustic dessert into something elegant enough for guests.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Soaking Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6–8 servings
• Calories: ~350 per serving

Cuisine & Course

• Cuisine: American / European
• Course: Dessert

Ingredients

For the Bread Pudding:

• 6 cups day-old bread, cubed (French bread, brioche, or challah work best)
• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• ¾ cup granulated sugar
• 1 tsp pure vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp nutmeg (optional)
• 2 tbsp unsalted butter, melted
• ½ cup raisins or chopped nuts (optional)

For the Caramel Drizzle:

• 1 cup granulated sugar
• ¼ cup water
• ½ cup heavy cream, warm
• 3 tbsp unsalted butter
• Pinch of salt
• ½ tsp vanilla extract

Simple Cooking Directions

1. Prepare the custard mixture.
2. Soak the bread cubes.
3. Bake until golden and set.
4. Make the caramel sauce.
5. Drizzle over the pudding and serve warm.

Step-by-Step Preparation Method

Step 1: Prepare the Bread

• Cut your day-old bread into 1-inch cubes.
• Place them in a large greased baking dish (9×13 inches or similar).

Step 2: Make the Custard Mixture

• In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg until smooth.
• Pour the mixture evenly over the bread cubes, ensuring all pieces are coated.
• Let it sit for 15 minutes so the bread absorbs the custard.

Step 3: Bake the Pudding

• Preheat your oven to 350°F (175°C).
• Drizzle melted butter over the top.
• Bake for 40–45 minutes, or until the top is golden brown and the custard is set but slightly soft in the center.
• Remove and let it rest for 10 minutes before serving.

Step 4: Make the Caramel Drizzle

• In a heavy saucepan, heat sugar and water over medium heat.
• Swirl (don’t stir) until the sugar dissolves and turns a deep amber color.
• Carefully whisk in warm cream (it will bubble vigorously).
• Stir in butter, salt, and vanilla extract until smooth.
• Allow to cool slightly before drizzling.

Step 5: Serve

• Slice the warm bread pudding and drizzle generously with the caramel sauce.
• Optional: top with whipped cream, ice cream, or toasted nuts for extra indulgence.

How to Serve

• Serve warm with a drizzle of caramel sauce.
• Add a scoop of vanilla ice cream or a dollop of whipped cream for extra luxury.
• Sprinkle with powdered sugar or toasted pecans for presentation.
• It’s also delicious served cold after chilling overnight.

Additional Recipe Tips

• Use day-old bread for best texture — fresh bread becomes too mushy.
• Don’t skip the soaking step; it ensures a creamy, custard-like texture.
• For a richer flavor, use half milk and half cream.
• Avoid overbaking — the pudding should jiggle slightly when you take it out.
• Stir the caramel sauce gently; overmixing can make it grainy.

Recipe Variations

1. Chocolate Bread Pudding – Add ½ cup melted dark chocolate to the custard.
2. Bourbon Bread Pudding – Replace 2 tbsp of milk with bourbon for an adult twist.
3. Cinnamon Raisin Version – Use cinnamon swirl bread and add raisins.
4. Apple Bread Pudding – Fold in diced apples sautéed in butter and cinnamon.
5. Coconut Bread Pudding – Use coconut milk and top with toasted coconut flakes.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap tightly in foil or an airtight container and freeze for up to 3 months.
• Reheating: Warm individual portions in the microwave or reheat the whole pudding in the oven at 300°F (150°C) for 10–15 minutes.
• Caramel Sauce: Keeps well in the fridge for up to 1 week; reheat gently before serving.

Special Equipment Needed

• 9×13-inch baking dish
• Large mixing bowl
• Whisk
• Saucepan for caramel
• Spatula
• Measuring cups and spoons

FAQ

Q1: Can I use fresh bread instead of day-old bread?
Yes, but it’s best to toast it lightly first to dry it out — this prevents a soggy texture.

Q2: Can I make this dessert ahead of time?
Absolutely! Assemble the pudding, refrigerate overnight, and bake it the next day. Just let it sit at room temperature for 20 minutes before baking.

Q3: My caramel turned grainy — what happened?
This happens when the sugar crystallizes. To prevent it, avoid stirring and gently swirl the pan instead.

Q4: Can I skip the caramel sauce?
Yes — you can serve it with vanilla sauce, whipped cream, or maple syrup instead.

Q5: What’s the best bread to use?
Brioche, challah, or French bread are ideal because of their sturdy texture and rich flavor.

Conclusion

Classic Bread Pudding with Caramel Drizzle is proof that simple ingredients can create unforgettable desserts. Its soft, custardy center, caramelized crust, and luscious caramel topping make it both comforting and elegant. Whether served warm from the oven or chilled the next day, every bite delivers nostalgia and sweetness in perfect harmony.