Description
This Caramel Bread Pudding is a rich, comforting dessert featuring cubes of toasted challah or brioche soaked in a cinnamon and nutmeg-spiced custard, folded with luscious caramel sauce and optional toasted nuts, then baked in a water bath for a perfectly tender, golden finish. Ideal for cozy gatherings, this decadent treat pairs beautifully with extra caramel drizzle or a scoop of vanilla ice cream.
Ingredients
Scale
Bread
- 1 loaf (about 1 pound) day-old challah, brioche, or French bread, cut into 1-inch cubes
Custard Mixture
- 6 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Additional Ingredients
- 1 cup caramel sauce, store-bought or homemade (plus extra for drizzling)
- 1/2 cup chopped pecans or walnuts (optional)
- 2 tablespoons unsalted butter, melted, for greasing the pan
Instructions
- Prepare the Bread: Spread the bread cubes in a single layer on a large baking sheet. Bake in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until the bread is lightly toasted and dried out. Remove from the oven and let the toasted bread cubes cool slightly.
- Whisk the Eggs: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Combine Bread and Custard: Place the toasted bread cubes in a large bowl. Pour the custard mixture over the bread cubes, making sure all the bread is evenly saturated. Gently press down on the bread to help it absorb the liquid. Let the bread soak in the custard for at least 30 minutes, or even better, for an hour.
- Add Caramel and Nuts (Optional): Gently fold in the caramel sauce and chopped pecans or walnuts (if using) into the bread and custard mixture.
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with the melted butter.
- Pour into Baking Dish: Pour the bread pudding mixture into the prepared baking dish, spreading it evenly.
- Bake in a Water Bath (Bain-Marie): Place the baking dish inside a larger baking pan. Carefully pour hot water into the larger pan, filling it halfway up the sides of the baking dish.
- Bake: Bake in the preheated oven for 45-60 minutes, or until the bread pudding is set and golden brown on top. The center should be slightly jiggly but not liquid.
- Cool: Carefully remove the baking dish from the water bath and let it cool on a wire rack for at least 30 minutes before serving.
- Slice and Serve: Once the bread pudding has cooled slightly, slice it into squares and serve warm.
- Optional Toppings: Drizzle with extra caramel sauce, sprinkle with more chopped nuts, or top with a scoop of vanilla ice cream or whipped cream.
Notes
- Use day-old bread for the best texture as it absorbs the custard well without becoming too soggy.
- Soaking the bread for at least an hour will ensure it is fully infused with the custard flavors.
- The water bath helps bake the pudding gently, preventing cracking and ensuring creamy custard texture.
- Feel free to substitute pecans or walnuts with your favorite nuts or omit them for a nut-free version.
- Store leftovers covered in the refrigerator for up to 3 days and gently reheat before serving.
