Caramel Bread Pudding
Dive into the luscious world of homemade caramel bread pudding, a classic dessert that combines rich caramel flavor with a silky-smooth custard texture. This easy-to-make recipe transforms everyday ingredients—like white bread, milk, eggs, and sugar—into a decadent treat that feels indulgent yet comforting. The highlight is the golden caramel layer, made with a simple sugar-water blend, which beautifully coats the pudding once inverted. Perfectly baked in a water bath to achieve its creamy consistency, this pudding is delicately flavored with vanilla for a touch of elegance. Serve it warm for a cozy dessert or chilled for a refreshing sweetness—either way, it’s guaranteed to impress your family and guests alike. Perfect for special occasions or a weekend indulgence, this caramel bread pudding recipe is a must-try for lovers of classic desserts.
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Recipe Information
Ingredients
- 6 pieces White Bread Slices
- 500 ml Milk
- 100 g Sugar (for caramel)
- 50 g Sugar (for pudding mixture)
- 3 large Eggs
- 1 tsp Vanilla Extract
- 1 tbsp Butter (for greasing)
- 2 tbsp Water
Instructions
Start by making the caramel: In a medium-sized pan, melt 100g sugar with 2 tbsp water over medium heat, stirring gently until the sugar dissolves. Let the mixture boil, without stirring, until it turns a deep amber color.
Immediately pour the hot caramel into the base of a greased cake tin or pudding mold, tilting it to spread the caramel evenly. Set aside to cool and harden.
Preheat your oven to 180°C (350°F). Lightly grease a baking dish with 1 tbsp butter.
Tear the 6 slices of white bread into small pieces and place them in a large mixing bowl.
Heat 500ml of milk in a saucepan over medium heat until it’s warm (but not boiling). Pour the warm milk over the bread pieces and let it sit for 5 minutes. Mash the mixture with a fork until the bread softens completely.
In another bowl, whisk together 3 eggs, 50g sugar, and 1 tsp vanilla extract until the sugar dissolves.
Combine the egg mixture with the bread and milk mixture, stirring until smooth and well incorporated.
Pour the pudding mixture over the hardened caramel in the prepared tin or mold.
Place the pudding mold in a larger baking dish, then create a water bath by pouring hot water into the larger dish until it reaches halfway up the sides of the pudding mold.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the pudding from the oven and allow it to cool for 15-20 minutes. Run a knife around the edges to loosen it, then invert the pudding onto a serving plate to reveal the caramel layer.
Serve warm or chilled. Enjoy your creamy and decadent caramel bread pudding!
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 31.4 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 193 mg | 15% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
