Shaker Bread Pudding with Oozing Caramel Sauce
Indulge in the comforting decadence of Shaker Bread Pudding with Oozing Caramel Sauce, a dessert that transforms humble day-old bread into a rich masterpiece. Made with a creamy custard base infused with warm notes of vanilla, cinnamon, and nutmeg, this bread pudding bakes to golden perfection, offering layers of softness and a slight crusted edge. The showstopper? A luscious caramel sauce made from brown sugar, butter, and heavy cream, poured generously over the warm pudding, creating an irresistible contrast of sweetness and texture. Perfect for holiday gatherings or a cozy night in, this dessert is easy to prepare, with minimal prep time and ingredients you likely already have at home. Serve it warm with a sprinkle of optional sea salt for a gourmet touch—every spoonful is pure indulgence! Keywords: bread pudding with caramel sauce, easy dessert recipes, warm cinnamon desserts, caramel topping, holiday dessert ideas.
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Recipe Information
Ingredients
- 6 cups, cubed day-old bread (French or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 2 tablespoons (melted) unsalted butter
- 1 cup brown sugar (packed)
- 0.5 cup (for sauce) unsalted butter
- 0.5 cup heavy cream (for sauce)
- 1 teaspoon vanilla extract (for sauce)
- 0.25 teaspoons sea salt (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter.
Arrange the cubed bread evenly in the prepared baking dish.
In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure all the bread is soaked. Allow it to sit for 15 minutes at room temperature.
Drizzle the melted butter over the top of the soaked bread cubes.
Bake the bread pudding in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the custard is set but still slightly soft in the center.
While the bread pudding is baking, make the caramel sauce. In a medium saucepan, combine the brown sugar and butter over medium heat, stirring until the mixture melts and begins to bubble.
Slowly whisk in the heavy cream and cook for 3 to 4 minutes, stirring constantly, until the sauce thickens slightly.
Remove the sauce from heat and stir in the vanilla extract. If desired, add a pinch of sea salt for a salted caramel variation.
Once the bread pudding is done, remove it from the oven and let it cool for 5 to 10 minutes.
Serve warm with a generous drizzle of oozing caramel sauce on top. Optional: Garnish with a sprinkle of sea salt for extra flavor contrast.
Nutrition Facts
Calories |
8008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.6 g | 375% | |
| Saturated Fat | 161.7 g | 808% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 8948 mg | 389% | |
| Total Carbohydrate | 1213.9 g | 441% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 523.4 g | ||
| Protein | 187.2 g | 374% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1601 mg | 123% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 2846 mg | 61% | |
*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.
