Caramel Bread Pudding Recipe

Caramel Bread Pudding has a perfect custard pudding center with a crisp outer crust! Packed with flavor and topped with caramel sauce, this dessert is the stuff dreams are made of.

This Instant Pot Bread Pudding would be delicious with a drizzle of caramel sauce or buttermilk syrup as well! Or give this apple bread pudding recipe a try soon!

Slice of bread pudding with raisins served on a white plate with caramel sauce.


Why this Recipe is Best

Our classic bread pudding is top notch. And when you think bread pudding can’t get any better, it totally does!

  • Made from scratch. There’s nothing like the cozy comfort of homemade bread pudding!
  • Cinnamon spice. The warming aroma of sugar and spice makes your kitchen smell AMAZING.
  • Everything is better with caramel sauce! Warm ribbons of buttery caramel seep into every crevice of this bread pudding.

Bread pudding isn’t necessarily a pudding, but the center does reveal a soft, custard like texture paired with bread, raisins, nuts, and a delicious caramel sauce on top.

Ingredient Notes

Ingredients needed to make caramel topped bread pudding.
  • White bread – This can be any kind of white sandwich bread you have on hand, with the crusts removed. A little stale is perfect!
  • Pecans – I love the crunchy nutty taste these add to a soft bread pudding. Toast the pecans first for the best nutty flavor!
  • Raisins- pair perfectly with the cinnamon, nutmeg and brown sugar flavors here. If you’re not a fan, feel free to leave them out.
  • Eggs hold all the ingredients in the bread pudding together and give it a soft, custard-like center.
  • Milk adds moisture to the bread pudding. Any milk works, but make sure it’s warmed slightly before using it in this recipe.
  • Unsalted butter – You’ll use this in both the bread pudding itself and the homemade caramel sauce.
  • Heavy cream thickens the caramel sauce with rich flavor. Now is not the time to go low-fat!

Step by Step Instructions

Step by step photos showing how to make bread pudding.

Make custard mixture. In a large bowl, combine bread cubes with melted butter, cinnamon, nutmeg, raisins and chopped pecans. Mix gently until well blended. Pour into bottom of prepared baking dish.

Using the same bowl, whisk together the eggs with the sugar, homemade vanilla extract and salt until frothy. Add warm milk and stir until blended. Pour over bread mixture.

Bake for 30-35 minutes until edges lightly brown (center will be jiggly). Remove from oven.

Make the caramel sauce. In a saucepan over medium high heat, combine sugars, butter and heavy cream. Bring to a boil and stir continuously. Boil (at a rolling boil) for about 2 minutes.

Serve warm with caramel sauce over the top. ENJOY!

SLice of bread pudding with a bite taken out.

Tips and Tricks

  • Bread pudding tastes best warm. Store leftovers in an airtight container in the refrigerator and reheat before serving.
  • This homemade caramel sauce isn’t just for bread pudding! Try it over pancakes, on ice cream, or as a dipper for fresh apple slices.
  • The center will look soft and jiggly, like a custard or cheesecake, when this caramel bread pudding comes out of the oven. Do not overbake. It’ll continue to set as it cools.

Recipe FAQs

Is stale bread or fresh bread better for bread pudding?

For this bread pudding, you can use either one. I’ve used white sandwich bread fresh from the package and homemade bread that is several days old. It comes out delicious no matter what!

Can I use store bought caramel sauce instead?

You sure can! I love the warm homemade sauce on this bread, but if you’re in a rush go ahead and add jarred caramel instead.

How long does homemade bread pudding keep?

Stored in the fridge, this caramel bread pudding will stay good for up to 5 days.

I only have salted butter. Can I still make this recipe?

Yes, salted butter may be used here. If you do use salted butter, I recommend reducing the added kosher salt in the recipe to 1/4 tsp to avoid an overly salty tasting bread pudding!

Plates of bread pudding served with caramel sauce.

More Easy Desserts

Caramel Bread Pudding

5 from 3 votes
By: Aimee
Caramel Bread Pudding has a perfect custard pudding center with a crisp outer crust! Packed with flavor and topped with caramel sauce, this is the dessert you've been craving!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16 servings

Ingredients 

For the bread pudding:

  • 15 slices white bread cubed, crust removed
  • ¼ cup unsalted butter melted
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cup raisins
  • ¾ cup pecans chopped
  • 6 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 2 ½ cups milk warmed

For the caramel sauce:

  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • ½ cup unsalted butter
  • ¼ cup heavy whipping cream

Instructions 

  • Preheat oven to 375°F. Lightly grease an 8-inch square baking dish with baking spray. Set aside.
  • In a large bowl, combine bread cubes with melted butter, cinnamon, nutmeg, raisins and chopped pecans. Mix gently until well blended. Pour into bottom of prepared baking dish.
  • Using the same bowl, whisk together the eggs with the sugar, vanilla and salt until frothy. Add warm milk and stir until blended. Pour over bread mixture.
  • Bake for 30-35 minutes until edges lightly brown (center will be jiggly). Remove from oven.
  • While bread pudding slightly cools and sets, prepare caramel sauce. In a saucepan over medium high heat, combine sugars, butter and heavy cream. Bring to a boil and stir continuously. Boil (at a rolling boil) for about 2 minutes.
  • Serve warm. ENJOY!

Notes

  • Bread pudding tastes best warm. Store leftovers in an airtight container in the refrigerator and reheat before serving.
  • This homemade caramel sauce isn’t just for bread pudding! Try it over pancakes, on ice cream, or as a dipper for fresh apple slices.
  • The center will look soft and jiggly, like a custard or cheesecake, when this caramel bread pudding comes out of the oven. Do not overbake. It’ll continue to set as it cools.

Nutrition

Calories: 351kcal, Carbohydrates: 44g, Protein: 7g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 8g, Cholesterol: 100mg, Sodium: 231mg, Fiber: 2g, Sugar: 29g
Course: Desserts
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Love caramel desserts? This Caramel Bread Pudding is just the dessert you’ve been craving.



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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 18, 2016

Comments & Reviews

  1. No fancy plans here either!  Yard work and something grilled is usually the same thing we do!  Although now I totally want a pan of this gooey goodness!  I need to put one of my kids to making this for sure!!!

  2. I love just having an easy meal at home on Mother’s Day, too!  And you can’t beat getting out on the garden when the nice weather hits.  This bread pudding…to die for!

  3. It sounds like you work hard on your mother’s day weekend! This would make a great brunch!

  4. I’m with you on not needing a fancy breakfast but I would gladly take this for my breakfast!!

  5.  This looks SOO delicious! I am sure ANY mother would love this served to them!
    I am thinking I’ll make this for myself for mother’s day. HEE!

  6. OH MY…  I just love bread pudding and caramel…so now you put them together and how can I resist !!
    I also read thru your dad’s recipe… sounds like his might be a little more custardy…is that correct ?  just going by the bread to milk ratio…   WOW… I’m just going to have to try both of these, adding more raisins & nuts you can never go wrong !
                                                                     Thanks for wonderful recipe and any advise you can give me.

    1. Yes, this one is more custardy, and also has more crunch and chew from the raisins and pecans. Although, dads version is great, and the lemon glaze is wonderful on that version!

  7. Oh Aimee! What a dessert! This looks absolutely incredible. I love ALL things caramel! 

  8. I would gladly welcome this treat at my table for Mother’s Day! But I’m also totally fine with a relaxed dinner that’s been grilled like you!

  9. Oh wow, Mother’s Day is around the corner. I’m so not focused on that!! My dream is that someone would make this for me, but let’s get real. Mama’s making her own caramel bread pudding this time! But it’ll be a  great present to myself!

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