Caramel Bread Pudding Pie
Indulge in the ultimate comfort dessert with this luxurious Caramel Bread Pudding Pie—a sweet fusion of two classic treats. Crafted with cubes of day-old bread soaked in a rich custard made from whole milk, heavy cream, and a blend of granulated and brown sugars, this pie takes bread pudding to the next level. A flaky premade pie crust holds the decadent filling, which is swirled with luscious caramel sauce for a touch of gooey sweetness in every bite. Warm spices like cinnamon and vanilla add depth of flavor, while a golden-brown bake transforms it into a crowd-pleasing centerpiece. Perfectly suited for holidays or casual family dinners, this dessert is easy to make yet irresistibly satisfying. Serve it warm or at room temperature, topped with whipped cream or a scoop of ice cream, for a dessert your guests will be talking about long after the plates are cleared. Perfect for keywords like “caramel bread pudding,” “pie recipe,” and “easy holiday dessert.”
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Recipe Information
Ingredients
- 4 cups Day-old bread (cubed)
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Caramel sauce
- 1 9-inch Premade pie crust
- 1 tablespoon Butter (for greasing)
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9-inch pie dish with butter and fit the premade pie crust into the dish. Trim any excess dough and set aside.
In a medium saucepan, combine the whole milk and heavy cream. Warm over medium heat until just simmering, then remove from the heat.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, and salt until smooth.
Slowly pour the warmed milk and cream mixture into the egg mixture, whisking constantly to prevent curdling.
Add the cubed bread to the bowl and gently fold it into the custard mixture, ensuring all the cubes are soaked. Let it sit for 10 minutes to absorb the liquid.
Spread a thin layer of caramel sauce over the bottom of the pie crust.
Pour the bread pudding mixture into the pie crust, spreading it evenly.
Drizzle the remaining caramel sauce on top and use a toothpick or knife to gently swirl it into the surface of the pudding.
Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the center is set but slightly jiggly.
Remove the pie from the oven and let it cool for at least 15-20 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or ice cream.
Nutrition Facts
Calories |
5044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 5249 mg | 228% | |
| Total Carbohydrate | 647.0 g | 235% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 296.6 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 1190 mg | 92% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1762 mg | 37% | |
*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.
