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!
Why this Recipe is Best
- 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.
Ingredient Notes
White bread – This can be any kind of white sandwich bread you have on hand, with the crusts removed. A little stale is okay!
Pecans – I love the crunchy nutty taste these add to a soft bread pudding.
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
Preheat oven to 375°F. Lightly grease an 8-inch square baking dish or 2 qt casserole 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, 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.
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!
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
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!
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.
Stored in the fridge, this caramel bread pudding will stay good for up to 5 days.
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!
More Easy Desserts
- Coconut Almond Bars
- Pecan Pie Bundt Cake
- Strawberry Almond Bars
- Berry French Toast
- Mandarin Orange Pretzel Bars
- Blueberry Cheesecake
Caramel Bread Pudding
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!
Ingredients
For the bread pudding:
- 15 slices white bread, cubed, crust removed
- ¼ cup unsalted butter, melted
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ¾ cup raisins
- ¾ cup Fisher Pecans, chopped
- 6 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp 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 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!
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 352Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 100mgSodium: 267mgCarbohydrates: 44gFiber: 2gSugar: 27gProtein: 7g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Love caramel desserts? This Caramel Bread Pudding is just the dessert you’ve been craving.
you’re right-this IS the dessert I’ve been craving!!
Get baking, haha!!
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!!!
Looks insanely good…bread pudding is my favorite.
Wowza! I want my family to make this for me!!! Looks sinful!
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!
It sounds like you work hard on your mother’s day weekend! This would make a great brunch!
I’m with you on not needing a fancy breakfast but I would gladly take this for my breakfast!!
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!
Do it!! 🙂
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.
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!
All that caramel looks to die for! Obsessed 🙂
Too much? hehehe!!!
Oh Aimee! What a dessert! This looks absolutely incredible. I love ALL things caramel!
Thank you! I can never resist the opportunity to add caramel to a dessert!
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!
I say have both 🙂
I’d love this form Mother’s Day brunch! Caramel and pecans – swoon!
It’s the perfect way to celebrate 🙂
Seriously heaven on a plate. Pecans are my favourite!
Yes, they definitely add so much flavor and texture to this dish!
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!
It’s worth the effort 🙂 Happy MOther’s Day!