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Easy Bread Pudding with Caramel Sauce
Serves 6
10 mins prep
45 mins cook
55 mins total
This Easy Bread Pudding with Caramel Sauce tops a moist and tender bread pudding with decadent caramel sauce for the perfectly sweet dessert.
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Classic Bread Pudding
Caramel Sauce for Bread Pudding
Classic Bread Pudding
Preheat your oven to 350°F. Melt your butter on the stove or by microwaving on high in 20-second intervals, stirring in between until completely liquefied. Set melted butter aside to cool.
⅔ tablespoons unsalted butterCut your bread into cubes, about 1-inch long on each side, and set aside.
3 ⅓ slices stale breadIn a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and your cooled melted butter.
⅔ large eggs⅔ cups milk⅕ cup granulated sugar⅓ teaspoon vanilla extractFold in your cubed bread and stir to coat. At this point, it should be a wet mixture with a little excess liquid.
Transfer the bread mixture to a baking dish. You can use a 13.5-inch oval, an 11.5-inch square, or a 13 x 9-inch rectangular casserole dish. Bake for 40-45 minutes until the top starts to turn golden brown.
Pour caramel sauce over top while it's still warm and allow it to sink into the bread pudding as it cools. You can use storebought caramel sauce or whip up the homemade caramel sauce below while your bread pudding is baking.
⅕ cup caramel sauce
Caramel Sauce for Bread Pudding
Meanwhile, heat the milk either over the stove on low or in a microwave-safe glass (I just use my Pyrex measuring cup) for 45 seconds, until you see steam coming off the milk.
⅕ cup milkAdd the sugar to a large saucepan or pot over medium heat. Stir very occasionally until the sugar starts to form clumps.
¼ cup granulated sugarOnce the sugar starts to clump, continuously stir with a rubber whisk or spatula until it liquefies and starts to brown. Continue to stir to ensure it does not burn.
Turn the stove off but keep the saucepan or pot on the burner. Continue to stir and slowly add the warm milk to the sugar. When you add the milk, it will vigorously bubble. Be careful of hot splatter!
Once the milk is integrated into the caramelized sugar, add the butter and continue to stir until butter is melted and mixture is smooth.
1 ⅓ tablespoons unsalted butterRemove from heat and stir in salt.
⅕ teaspoon salt