Cinnamon Toast Pudding with Caramel Sauce
Indulge in the ultimate comfort dessert with this Cinnamon Toast Pudding with Caramel Sauce, a decadent twist on classic bread pudding. Perfectly toasted slices of buttery, cinnamon-sugar-coated bread form the base of this rich and custardy treat, which is baked to golden perfection. The luxurious homemade caramel sauce, made with brown sugar and heavy cream, adds a velvety sweetness that takes every bite to the next level. With just 15 minutes of prep time, this dessert is easy to make yet irresistibly gourmet—ideal for impressing family or guests at dinner parties. Serve it warm and let the heavenly combination of spiced bread and silky caramel melt in your mouth. Whether you're looking for a comforting dessert or a special treat, this cinnamon toast pudding is sure to satisfy.
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Recipe Information
Ingredients
- 6 slices sliced bread
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 3 large eggs
- 1.5 cups whole milk
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 0.5 cup heavy cream
- 0.25 teaspoon salt
- 2 tablespoons water
Instructions
Preheat your oven to 350°F (175°C) and grease a medium-sized baking dish.
Spread butter onto both sides of the bread slices and sprinkle with a mixture of cinnamon and granulated sugar.
Toast the buttered and sugared bread slices in a skillet over medium heat until golden brown on both sides. Let them cool slightly, then cut them into triangles or cubes.
In a large mixing bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt to create the custard base.
Arrange the toasted bread pieces in the greased baking dish, overlapping slightly. Pour the custard mixture evenly over the bread, ensuring all pieces are well-soaked.
Let the bread sit for 10-15 minutes to absorb the custard, then bake in the preheated oven for 35-40 minutes, or until the pudding is set and the top is golden brown.
While the pudding bakes, prepare the caramel sauce: In a saucepan over medium heat, combine the brown sugar and water. Stir until the sugar dissolves, then bring to a gentle boil without stirring further.
Allow the mixture to bubble for about 3-5 minutes until it turns a deep amber color. Reduce the heat to low and carefully whisk in the heavy cream and salt. Remove from heat and let it cool slightly.
Once the pudding is baked, let it rest for 5-10 minutes. Serve warm, drizzled generously with the caramel sauce.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 48.9 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 159 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 267 mg | 6% | |
*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.
