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Bread Pudding with Vanilla Caramel Sauce

A comforting dessert using simple ingredients, perfect for using up leftover bread and topped with a delicious vanilla caramel sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

For the Bread Pudding

  • 6 cups bread (cubed) Use stale bread for the best texture.
  • 4 pieces eggs
  • 2 cups milk
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins (optional) You can substitute with other dried fruits.

For the Vanilla Caramel Sauce

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C).
  • In a large bowl, whisk together eggs, milk, sugar, vanilla extract, and cinnamon.
  • Stir in the bread cubes and raisins (if using). Let it sit for about 10 minutes to soak.
  • Transfer the mixture into a greased baking dish.

Baking

  • Bake in the preheated oven for 30-35 minutes or until set and golden brown.

Making the Caramel Sauce

  • In a saucepan over medium heat, melt the butter.
  • Add the brown sugar and stir until fully dissolved.
  • Slowly add the heavy cream while stirring, then bring to a gentle boil for 2-3 minutes.
  • Remove from heat and stir in the vanilla extract.

Serving

  • Serve the warm bread pudding drizzled with the warm vanilla caramel sauce. Optionally, add a scoop of vanilla ice cream or whipped cream on top.

Notes

To store, let the bread pudding cool completely, then cover it with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3-4 days. The sauce can be stored in a separate container. Reheat both before serving. Feel free to add nuts or chocolate chips for extra flavor.
Keyword Bread Pudding, Comfort Food, Dessert Recipe, Easy Dessert, Vanilla Caramel Sauce