Bread Pudding with the EASIEST Caramel Sauce!

I never had bread pudding growing up, but once I went to pastry school I was like “omg what have I been missing!” Bread pudding is basically like french toast, but instead of slices of bread, you cube up all your old dry bread and soak it in the custard, then place it into a baking pan and bake until custardy! Delicious! To top it off I make the easiest caramel sauce, just pop everything in a pan and bring to a boil. Easy and impressive dessert, what more could you want!

For the type of bread, you can use anything, I had some leftover sourdough bread, but I’ve used white bread, banana bread, even croissants! They are all yummy!

ALL the caramel sauce on my bread pudding!

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Bread Pudding with Caramel Sauce

Yield: 4 Ramekins

Preheat your oven to 350*F

Bread Pudding:

• 3 Eggs

• 1/3 cup Sugar

• pinch of Salt

• 1 teaspoon Vanilla (optional)

• 1/2 teaspoon Cinnamon

• 1 cup Milk

• 1/2 cup Cream (or milk if you don’t have cream)

• 4-5 cups of cubed dry bread (if it’s not stale, pop it in the oven for a few minutes to dry them out for maximum custard absorption!)

Caramel sauce:

• 2/3 cup Brown Sugar

• 1/2 cup Whipping Cream

• 1/4 cup Butter

• 1 teaspoon liqueur like dark rum or whiskey (optional)

1. In a bowl combine your eggs, sugar, salt, vanilla, cinnamon, milk and cream. Whisk until combined.

2. Toss in your cubed bread and stir until coated. Let sit at least 20 minutes to absorb the custard.

3. Scoop your bread mixture into 4 greased ramekins (or whatever baking vessel you are using). Pour over any excess custard left in the bowl to fill up the ramekins.

4. Place the ramekins into a larger pan where they can sit flat without touching (I used a 9”x13” cake pan).

5. Place the pan with ramekins into the preheated 350*F oven and then fill the pan with hot water until it reaches about halfway up the side of the ramekins. This is called a water bath.

6. Bake for about 35-45 minutes, or until lightly golden and the custard is set in the middle. If you push down on the middle of a ramekin it shouldn’t look super liquidy.

7. Remove from water bath and let cool or eat straight away!

8. To make caramel sauce, place your brown sugar, cream and butter in a pot and bring to a boil.

9. Remove from heat and stir in the liqueur if you are using it.

10. Pour over your delicious baked bread puddings and eat warm.

Bread pudding is the BEST way to use up your stale bread. Then top it off with a super easy caramel sauce, sounds like the perfect dessert to me!