Classic Bread Pudding with Rich Caramel Sauce Recipe
Introduction
Bread pudding is a comforting dessert that transforms simple bread into a rich, custardy treat. This classic recipe combines warm spices and raisins, topped with a luscious caramel sauce that brings every bite to life.
Ingredients
- 10 slices thick-sliced bread (stale or slightly dried)
- 3 large eggs
- 1¾ cups half and half (or light cream)
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ cup raisins
- 2 tablespoons butter (melted)
- ⅔ cup brown sugar (for sauce)
- 4 tablespoons butter (for sauce)
- ¼ cup heavy whipping cream (for sauce)
Instructions
- Step 1: Preheat the oven to 350°F. Grease a 2.5-quart baking dish.
- Step 2: Cut the bread into 1-inch cubes. If the bread is fresh, place the cubes on a baking sheet and bake for 4 to 6 minutes, or until slightly dried. Let cool completely.
- Step 3: In a medium bowl, whisk together eggs, half and half, brown sugar, granulated sugar, vanilla extract, cinnamon, and raisins.
- Step 4: In a large bowl, combine the cooled bread cubes and raisins. Pour the egg mixture over the bread and gently mix until all pieces are evenly coated.
- Step 5: Transfer the bread mixture to the prepared baking dish. Drizzle the melted butter evenly over the top.
- Step 6: Bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean.
- Step 7: While the bread pudding bakes, prepare the sauce. Combine ⅔ cup brown sugar and 4 tablespoons butter in a medium saucepan over medium heat.
- Step 8: Bring to a boil while whisking constantly. Allow it to boil for 1 minute.
- Step 9: Remove the pan from heat and whisk in the heavy whipping cream. Let the sauce cool slightly.
- Step 10: Drizzle the warm caramel sauce over the baked bread pudding and serve immediately.
Tips & Variations
- For extra flavor, try adding chopped nuts such as pecans or walnuts to the bread mixture.
- Substitute raisins with dried cranberries or chopped dried apricots for a fruity twist.
- If you don’t have half and half, a mixture of milk and cream works well as a substitute.
- Use day-old or slightly stale bread to absorb the custard better and avoid a soggy texture.
Storage
Store leftover bread pudding covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through, then drizzle with fresh caramel sauce for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of bread for bread pudding?
Yes! While thick-sliced white bread works well, you can also use brioche, challah, or even French bread for a richer texture.
Is it possible to make this recipe dairy-free?
Absolutely. Substitute the half and half and heavy cream with coconut milk or another dairy-free cream alternative, and use a dairy-free butter substitute.
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Classic Bread Pudding with Rich Caramel Sauce Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This classic Bread Pudding is a comforting and delicious dessert made with cubes of stale or slightly dried bread soaked in a rich custard mixture of eggs, half and half, sugars, vanilla, and cinnamon. Baked to perfection and topped with a luscious homemade caramel sauce, it’s a perfect warm treat to enjoy any time of year.
Ingredients
Bread Pudding
- 10 slices thick-sliced bread (stale or slightly dried)
- 3 large eggs
- 1¾ cups half and half (or light cream)
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ cup raisins
- 2 tablespoons butter (melted)
Caramel Sauce
- ⅔ cup brown sugar
- 4 tablespoons butter
- ¼ cup heavy whipping cream
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 2.5-quart baking dish to prevent sticking.
- Prepare Bread Cubes: Cut the bread slices into 1-inch cubes. If the bread is fresh, spread the cubes on a baking sheet and bake them for 4 to 6 minutes until slightly dried out. Allow the bread cubes to cool completely before proceeding.
- Mix Custard: In a medium bowl, whisk together the eggs, half and half, brown sugar, granulated sugar, vanilla extract, cinnamon, and raisins until combined to create a flavorful custard base.
- Combine Bread and Custard: Place the cooled bread cubes into a large bowl, then pour the custard mixture over the bread. Gently mix to ensure all the cubes are evenly coated with the custard.
- Assemble and Bake: Transfer the soaked bread mixture into the greased baking dish. Drizzle the melted butter evenly over the top. Bake in the preheated oven for 35 to 40 minutes, or until a knife inserted in the center comes out clean, indicating the pudding is set.
- Prepare Caramel Sauce: While the bread pudding bakes, combine the brown sugar and butter in a medium saucepan. Heat over medium heat, whisking constantly, until it comes to a boil. Allow it to boil for 1 minute to develop a rich caramel flavor.
- Finish Sauce: Remove the saucepan from heat and whisk in the heavy whipping cream. Allow the sauce to cool slightly before serving.
- Serve: Drizzle the warm caramel sauce generously over the baked bread pudding. Serve warm for the best flavor and texture experience.
Notes
- Using slightly dried or stale bread helps the pudding soak up the custard better without becoming too soggy.
- Raisins can be substituted with other dried fruits such as cranberries or chopped dates based on preference.
- For a richer custard, substitute half and half with full cream or add an extra egg yolk.
- Ensure to cool the bread cubes after drying them to prevent premature cooking of the eggs when mixing.
- The pudding can be refrigerated and gently reheated before serving.
- Optionally, add nuts like pecans or walnuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: bread pudding, dessert, baked pudding, caramel sauce, comfort food, raisins, cinnamon dessert
