Caramel Bread Pudding
There’s something so comforting about Caramel Bread Pudding. It’s rich and packed with warm flavors from brown butter, vanilla, cinnamon, and orange zest. Topped with a silky homemade caramel sauce, this dessert turns simple day-old bread into something that feels extra special.
We love recipes like this because they make the most of ingredients we already have on hand while still feeling bakery-worthy. This bread pudding is one of those desserts that works just as well for a holiday table as it does for a quiet weekend treat at home.
For more comforting dessert ideas, be sure to check out our easy chocolate cake, rocky road candy, or these lemon sugar cookies. They are all equally delicious.
Table of contents
Why You’ll Love This Recipe
- Rich Flavor: Browned butter, warm spices, and caramel sauce give this bread pudding incredible depth.
- Great Way to Use Leftover Bread: Day-old bread soaks up the custard beautifully, making this a delicious no-waste dessert.
- Perfect for Gatherings: It serves a crowd and feels impressive without being difficult to make.
- Comforting: Every bite is soft, custardy, and topped with buttery caramel goodness.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe comes together with simple pantry and refrigerator staples like day-old bread, eggs, milk, cream, sugar, and butter. The brown sugar adds warmth and sweetness, while vanilla, rum extract, orange zest, cinnamon, and salt create a rich, balanced custard. The homemade caramel sauce takes it over the top with a buttery finish that makes every serving feel extra decadent.
Variations
- Add Raisins or Dried Cranberries: Stir in a handful for little bites of sweetness throughout the pudding.
- Swap the Citrus: Use lemon zest instead of orange zest for a brighter flavor.
- Make It Extra Nutty: Sprinkle chopped pecans or walnuts over the top before baking.
- Use Brioche or Challah: These breads make the pudding even richer and more tender.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Brown the butter in a small pan until golden and nutty, then let it cool slightly.
- Whisk together the eggs, sugars, milk, cream, vanilla, rum extract, orange zest, cinnamon, and salt. Stir the browned butter into the custard mixture.
- Add the bread cubes and toss gently so they soak up the custard. Let the mixture rest for 20 to 30 minutes.
- Pour everything into a greased 9×13 baking dish and spread it evenly. Bake at 350 degrees until puffed, golden, and slightly custardy in the center. Meanwhile, make the caramel sauce.
Expert Tips
- Let the bread sit in the custard long enough so it can fully absorb the liquid for the best texture.
- Warm the cream before adding it to the caramel sauce to help it mix more smoothly.
- Keep a close eye on the caramel as it cooks since sugar can go from amber to burnt very quickly.
- For the best flavor, use sturdy bread like French bread, brioche, or challah.
- Serve the pudding slightly warm so the caramel sauce soaks into every bite.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Day-old French bread, brioche, challah, or other sturdy breads work best because they absorb the custard without falling apart too much.
It should be puffed and golden on top, with the center still slightly custardy but not overly wet.
Yes, but the homemade caramel sauce adds a richer flavor and really makes this dessert stand out.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Caramel Bread Pudding
Equipment
- Small saucepan or skillet
- medium saucepan
- large mixing bowl
- Whisk
- Rubber spatula or large spoon
- Measuring Cups and Spoons
- zester or microplane
- 9×13-inch baking dish
- Nonstick Cooking Spray
- Oven
Ingredients
Bread Pudding
- 5-6 cups day-old bread cubed
- 4 tablespoons butter
- 2 cups whole milk
- ½ cup heavy cream
- 3 eggs
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1 teaspoon grated orange zest
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
Caramel Sauce
- ¾ cup granulated sugar
- ¼ cup water
- ½ cup heavy cream warmed
- 2 tablespoons butter
- ¼ teaspoon salt
Instructions
Make the Bread Pudding
- In a small pan over medium heat, melt the butter and cook until it turns golden brown and smells nutty. Remove from the heat and let cool slightly.
- In a large bowl, whisk together the eggs, brown sugar, granulated sugar, milk, heavy cream, vanilla, rum extract, orange zest, cinnamon, and salt.
Stir in the browned butter.
- Add the bread cubes and gently toss until well coated. Let sit for 20–30 minutes so the bread can soak up the custard.
- Preheat the oven to 350°F.
- Spray a 9×13-inch baking dish with nonstick cooking spray. Pour the bread mixture into the dish and spread into an even layer.
- Bake for 40–45 minutes, until puffed and golden on top but still slightly custardy in the center.
Make the Caramel Sauce
- In a saucepan over medium heat, combine the sugar and water. Cook without stirring until the mixture turns amber in color.
- Remove from the heat and carefully whisk in the warmed heavy cream. The mixture will bubble vigorously.
- Add the butter and salt, then stir until smooth.
Serve
- Let the bread pudding cool slightly, then serve warm with caramel sauce spooned over the top.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
