Caramel Bread Pudding Recipe – Yummy & Simple

Caramel Bread Pudding Recipe: Ingredients

Gathering your ingredients is the first step to baking success! Make sure to measure everything precisely before you begin.

For the Bread Pudding:

Quantity	Unit	Ingredient
8-10	cups	Stale bread, cut into 1-inch cubes (brioche, challah, or day-old French bread work best)
4	large	Eggs
1	cup	Granulated sugar
2	cups	Whole milk
1	cup	Heavy cream
1	teaspoon	Vanilla extract
1/2	teaspoon	Ground cinnamon
1/4	teaspoon	Ground nutmeg
1/4	teaspoon	Salt
2	tablespoons	Unsalted butter, softened (for greasing the pan)

For the Homemade Caramel Sauce:

Quantity	Unit	Ingredient
1	cup	Granulated sugar
1/4	cup	Water
1/2	cup	Heavy cream, warmed slightly
4	tablespoons	Unsalted butter, cut into 4 pieces, at room temperature
1/2	teaspoon	Vanilla extract
1/4	teaspoon	Salt (or to taste, optional)

Step-by-Step Instructions: Your Path to Perfect Bread Pudding

Follow these detailed steps carefully, and you’ll be enjoying a delicious homemade bread pudding in no time. We’ve included plenty of tips to guide beginners!

Step 1: Prepare Your Bread

1. Cube the Bread: If you haven’t already, cut your stale bread into roughly 1-inch cubes. The staleness is key here – fresh bread will absorb too much custard and become soggy. If your bread isn’t stale enough, you can spread the cubes on a baking sheet and bake at 300°F (150°C) for 10-15 minutes until lightly toasted and dry.
2. Arrange in Pan: Grease a 9×13 inch baking dish generously with the softened butter. Arrange the bread cubes evenly in the prepared dish. Don’t press them down too hard; we want some air pockets for the custard to seep into.

Step 2: Whisk Up the Custard Base

3. Combine Wet Ingredients: In a large mixing bowl, crack the four large eggs. Add the granulated sugar, whole milk, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt.
4. Whisk Thoroughly: Using a whisk, beat the mixture until the eggs are fully incorporated and the sugar has largely dissolved. You’ll want to whisk until the mixture is smooth and pale yellow. Beginner Tip: Don’t over-whisk aggressively, as too much air can create a foamy top layer, but ensure everything is well combined.

Step 3: Soak the Bread

5. Pour Custard Over Bread: Gently pour the custard mixture evenly over the bread cubes in the baking dish.
6. Press and Soak: Using the back of a spoon or your clean hands, gently press down on the bread cubes to ensure they are submerged in the custard. This helps them soak up all that delicious liquid.
7. Rest and Absorb: Let the bread soak for at least 30 minutes at room temperature, or even better, cover and refrigerate for 1-2 hours (or overnight!). The longer it soaks, the more tender and flavorful your pudding will be. This step is crucial for an evenly textured pudding.

Step 4: Bake the Bread Pudding

8. Preheat Oven & Prepare Water Bath: Preheat your oven to 350°F (175°C). For a truly creamy and evenly cooked bread pudding, we’ll use a water bath (bain-marie). Place your baking dish with the soaked bread inside a larger roasting pan.
9. Add Hot Water: Carefully pour hot water into the larger roasting pan, reaching about halfway up the sides of the bread pudding dish. Beginner Tip: Be very careful not to splash water into the pudding itself. A water bath helps the pudding cook gently and prevents it from drying out or cracking on top.
10. Bake Until Golden: Bake for 50-60 minutes, or until the pudding is set in the center and golden brown on top. To check for doneness, insert a knife into the center; if it comes out mostly clean, it’s ready. The internal temperature should be around 175-180°F (79-82°C).
11. Cool Down: Carefully remove the roasting pan from the oven, then lift the bread pudding dish out of the water bath. Let it cool on a wire rack for at least 15-20 minutes before serving. It will firm up a bit as it cools.

Step 5: Make the Homemade Caramel Sauce (While Pudding Cools)

This part requires your full attention, but it’s incredibly rewarding!

12. Prepare Ingredients: Have your warmed heavy cream, room temperature butter pieces, vanilla, and salt ready and close by. Caramel making moves quickly!
13. Melt Sugar and Water: In a medium-sized, heavy-bottomed saucepan, combine the 1 cup of granulated sugar and 1/4 cup of water. Stir gently just to moisten the sugar.
14. Cook Without Stirring: Place the saucepan over medium heat. Let it come to a boil without stirring. Swirl the pan occasionally to ensure even cooking. Watch it carefully as the sugar mixture will begin to bubble, then turn clear, and finally start to color.
15. Watch for Amber Color: Continue cooking until the sugar turns a beautiful amber color. This usually takes 8-12 minutes. Common Mistake: Do not walk away! Sugar can go from perfect to burnt in seconds. If it smells burnt, it is. Start over.
16. Add Cream and Butter: Once it’s a rich amber (not dark brown!), immediately remove the pan from the heat. Carefully and slowly pour in the warmed heavy cream while whisking constantly. Caution: The mixture will bubble up violently and steam heavily. Be very careful. Continue whisking until smooth.
17. Whisk in Butter: Add the butter pieces, one at a time, whisking until each piece is fully incorporated and the sauce is smooth and glossy.
18. Finish and Season: Stir in the vanilla extract and salt. If there are any lumps, place the pan back on very low heat and whisk until smooth.
19. Cool Slightly: Let the caramel sauce cool for about 10-15 minutes before serving. It will thicken as it cools.

Step 6: Serve and Enjoy!

20. Serve Warm: Slice the warm bread pudding into individual portions.
21. Drizzle with Caramel: Generously drizzle the homemade caramel sauce over each slice. A scoop of vanilla ice cream or a dollop of whipped cream would be a fantastic addition too!

Tips & Tricks for Bread Pudding Perfection

Even though this is an easy recipe, these extra insights will elevate your baking game and help you avoid common pitfalls:

• Stale Bread is Your Best Friend: This can’t be stressed enough! Stale bread is porous and acts like a sponge, absorbing the custard without turning mushy. If you only have fresh bread, cube it and leave it out uncovered overnight, or bake it as described in Step 1.
• Don’t Rush the Soak: The longer the bread soaks in the custard, the more flavor it absorbs, resulting in a richer, more uniformly moist pudding. An overnight soak in the fridge is ideal for maximum flavor penetration.
• The Magic of a Water Bath: A water bath (bain-marie) is a baker’s secret weapon for custards. It creates a gentle, moist cooking environment, preventing the edges from overcooking before the center is set, and helps achieve that silky-smooth texture without cracks.
• Caramel Caution: Making caramel can be intimidating, but patience and vigilance are key. Have all your ingredients measured and ready before you start, and never walk away from the stove. If it crystallizes, you can sometimes add a tablespoon of water and gently reheat, but often it’s best to start fresh.
• Flavor Variations: Feel free to add mix-ins like chocolate chips, raisins, dried cranberries, or toasted nuts to your bread pudding before baking. Just toss them in with the bread cubes.
• Storage: Store leftover bread pudding covered in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven. Store leftover caramel sauce in an airtight container in the fridge for up to 2 weeks, reheating gently before serving.

Essential Baking Tools for Your Kitchen

Having the right tools makes all the difference, especially for beginners. Here are some essentials you’ll need for this recipe:

• Mixing Bowl
• Whisk
• Baking Pan (specifically a 9×13 inch)
• Measuring Cups
• Spatula
• Large Roasting Pan (for the water bath)
• Heavy-Bottomed Saucepan (for caramel)

Nutrition Information (Estimated per serving, 1 of 12 servings)

Please note that these are approximate values and can vary based on specific ingredients and portion sizes.

Nutrient	Amount
Calories	420 kcal
Carbohydrates	55 g
Protein	9 g
Fat	20 g
Fiber	1 g
Sugar	40 g

Frequently Asked Questions (FAQs)

Q1: Can I use fresh bread instead of stale bread?

A: While stale bread is highly recommended for its ability to absorb custard without becoming soggy, you can use fresh bread if you dry it out first. Cube the fresh bread and spread it on a baking sheet. Bake at 300°F (150°C) for 10-15 minutes, or until lightly toasted and dry. Let it cool completely before using.

Q2: My caramel sauce crystallized. What went wrong?

A: Caramel crystallization usually happens if sugar crystals get on the sides of the pan and fall back into the syrup, or if you stir the sugar too much once it starts boiling. To prevent this, make sure your pan is clean, avoid stirring once it boils (just swirl the pan), and you can even brush down the sides of the pan with a wet pastry brush if you see crystals forming.

Q3: How do I know when the bread pudding is fully cooked?

A: The bread pudding is done when the edges are set and golden brown, and the center is mostly set but still has a slight jiggle. You can insert a knife into the center; if it comes out mostly clean with just a few moist crumbs, it’s ready. An instant-read thermometer should register between 175-180°F (79-82°C) in the center.

Q4: Can I make this bread pudding ahead of time?

A: Absolutely! You can assemble the bread pudding (up to the point of soaking the bread in custard) and refrigerate it, covered, for up to 24 hours. Let it sit at room temperature for about 30 minutes before baking. The caramel sauce can also be made ahead and stored in the fridge, then gently reheated.

Q5: What kind of bread is best for bread pudding?

A: Rich, eggy breads like brioche or challah make for an incredibly decadent bread pudding. Day-old French bread or sourdough can also work wonderfully, providing a slightly chewier texture. Avoid very light, airy white sandwich bread, as it tends to become too mushy.

Conclusion: Your Delicious Journey Awaits!

And there you have it  a magnificent Caramel Bread Pudding Recipe that’s not just a dessert, but an experience! We hope these detailed instructions and helpful baking tips for beginners have empowered you to create something truly special. Don’t be afraid to experiment, and remember that every bake is a chance to learn and grow. Whether you’re sharing it with loved ones or savoring it all by yourself, this bread pudding is sure to bring warmth and joy. Happy baking, and enjoy every single delightful bite!