Grammies Caramel Bread Pudding
Indulge in the irresistible comfort of Grammies Caramel Bread Pudding, a timeless dessert that combines creamy custard-soaked bread with a decadent homemade caramel sauce. Made with day-old French bread, brioche, or challah, this recipe transforms humble ingredients into a luscious treat, featuring rich whole milk, heavy cream, and warm notes of cinnamon and vanilla. Baked to golden perfection, the pudding is topped with a buttery, velvety caramel sauce that takes this classic dessert to the next level. Perfect for family gatherings or holidays, this dessert is easy to prepare and delivers a nostalgic blend of sweet and savory flavors that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 6 cups (cubed) Day-old bread (French, brioche, or challah)
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 tablespoon Butter (for greasing)
- 0.75 cup Brown sugar (for caramel sauce)
- 4 tablespoons Butter (for caramel sauce)
- 0.5 cup Heavy cream (for caramel sauce)
- 0.25 teaspoon Salt (for caramel sauce)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with 1 tablespoon of butter.
Place the cubed bread into the prepared baking dish, spreading it out evenly.
In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and salt until fully combined.
Pour the milk mixture evenly over the bread cubes, pressing them gently with a spatula to ensure all pieces are soaked. Let it sit for 10 minutes to absorb.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for another 15 minutes, or until the top is golden brown and the custard is set.
While the pudding is baking, make the caramel sauce. In a medium saucepan over medium heat, melt 4 tablespoons of butter. Add the brown sugar and stir constantly until it dissolves and begins to bubble, about 2-3 minutes.
Slowly add 1/2 cup heavy cream while stirring. Bring the mixture to a simmer and cook for another 2 minutes until the sauce thickens slightly. Remove from heat and stir in 1/4 teaspoon salt.
Once the bread pudding is finished baking, remove it from the oven and allow it to cool for 5-10 minutes. Serve warm, drizzled generously with the caramel sauce.
Nutrition Facts
Calories |
8274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.5 g | 420% | |
| Saturated Fat | 182.9 g | 914% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1895 mg | 632% | |
| Sodium | 9736 mg | 423% | |
| Total Carbohydrate | 1154.4 g | 420% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 513.2 g | ||
| Protein | 194.2 g | 388% | |
| Vitamin D | 10.3 mcg | 52% | |
| Calcium | 1734 mg | 133% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 2828 mg | 60% | |
*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.
