Caramel Drizzled Bread Pudding

It’s funny how some of the simplest recipes can become absolute family favorites. Caramel Drizzled Bread Pudding is a prime example in our house. It started as a way to use up some slightly stale bread, but quickly morphed into a requested dessert for every occasion, big or small. There’s something undeniably comforting about the warm, custardy bread, infused with cinnamon and vanilla, and then generously drizzled with homemade caramel. The first time I made it, the aroma alone had everyone gathered in the kitchen, eager for a taste. And the taste? Let’s just say there were no leftovers, and the requests for seconds (and thirds!) were plentiful. It’s become our go-to dessert for cozy nights in, holiday gatherings, and even just a “treat yourself” moment. If you’re looking for a dessert that’s easy to make, incredibly satisfying, and guaranteed to be a crowd-pleaser, look no further. This Caramel Drizzled Bread Pudding is it.

Ingredients for Irresistible Caramel Drizzled Bread Pudding

This recipe uses simple, pantry-staple ingredients to create a truly decadent dessert. Here’s what you’ll need:

• Stale Bread: (1 loaf, about 1 pound) – The foundation of our pudding. Day-old bread, or even bread slightly dried out in the oven, works best as it absorbs the custard beautifully without becoming mushy. Brioche, challah, French bread, or even sourdough are fantastic choices.
• Whole Milk: (3 cups) – Provides the creamy richness that is essential to a good bread pudding. You can use 2% milk for a slightly lighter version, but whole milk delivers the best texture and flavor.
• Heavy Cream: (1 cup) – Adds extra richness and velvety smoothness to the custard. Don’t skimp on the heavy cream; it makes a significant difference in the final result.
• Eggs: (4 large) – Act as the binding agent for the custard, creating a luscious and tender texture. Use large eggs for the correct ratio in this recipe.
• Granulated Sugar: (¾ cup) – Sweetens the bread pudding perfectly, balancing the richness of the dairy and eggs.
• Brown Sugar: (½ cup, packed) – Adds a deeper, molasses-like sweetness that complements the caramel and cinnamon beautifully. Light or dark brown sugar will work, with dark brown sugar offering a more intense flavor.
• Unsalted Butter: (6 tablespoons, melted) – Adds flavor and richness to the custard and helps to create a slightly crispy top when baking. Melted butter ensures it distributes evenly throughout the mixture.
• Vanilla Extract: (2 teaspoons) – Enhances the overall flavor profile, adding a warm and aromatic note to the bread pudding. Use pure vanilla extract for the best quality flavor.
• Ground Cinnamon: (1 teaspoon) – Provides a classic warm spice that pairs perfectly with bread pudding and caramel. Freshly ground cinnamon will offer the most potent flavor.
• Salt: (½ teaspoon) – Balances the sweetness and enhances all the other flavors in the recipe. Even in sweet dishes, a touch of salt is crucial.

For the Caramel Drizzle:

• Granulated Sugar: (1 cup) – The base for our homemade caramel. Using granulated sugar allows for a clean and classic caramel flavor.
• Unsalted Butter: (6 tablespoons, cold and cut into cubes) – Adds richness, flavor, and a smooth texture to the caramel sauce. Cold butter helps to stop the cooking process at the right moment.
• Heavy Cream: (½ cup, warmed) – Creates a luscious and pourable caramel sauce. Warming the cream prevents it from seizing up when added to the hot sugar.
• Vanilla Extract: (½ teaspoon) – Enhances the flavor of the caramel, adding a touch of warmth and complexity.

Step-by-Step Instructions for Caramel Drizzled Bread Pudding Perfection

This recipe is broken down into easy-to-follow steps, ensuring even beginner bakers can create a stunning Caramel Drizzled Bread Pudding.

Step 1: Prepare the Bread

1. Preheat your oven to 300°F (150°C). This lower temperature is key for gently baking the bread pudding and preventing the custard from becoming rubbery.
2. Cut the stale bread into 1-inch cubes. Aim for roughly uniform cubes so they soak up the custard evenly. If your bread is very fresh, you can dry it out slightly by spreading the cubes on a baking sheet and baking in the preheated oven for about 10-15 minutes, watching carefully to prevent browning.
3. Place the bread cubes in a large bowl. This bowl needs to be big enough to accommodate all the bread and the custard mixture comfortably.

Step 2: Make the Custard

1. In a separate large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, and salt. Whisk until all ingredients are well combined and the sugars are dissolved. This creates a smooth and homogenous custard base. Ensure the melted butter is not too hot when adding to the eggs to prevent them from cooking.
2. Pour the custard mixture over the bread cubes in the bowl. Gently toss the bread cubes to ensure they are evenly coated in the custard.
3. Let the bread and custard mixture sit for at least 30 minutes, or up to 1 hour. This is a crucial step! Allowing the bread to soak in the custard ensures that the bread pudding will be moist and tender throughout. The longer it soaks, the more flavorful and softer the final result will be. You can even let it soak in the refrigerator overnight for an even deeper flavor development and for prepping ahead of time.

Step 3: Bake the Bread Pudding

1. Grease a 9×13 inch baking dish. Use butter or cooking spray to prevent the bread pudding from sticking to the dish.
2. Pour the bread pudding mixture into the prepared baking dish. Spread it evenly in the dish.
3. Gently press down on the bread pudding mixture with a spatula or the back of a spoon. This helps to ensure that the bread is submerged in the custard and will bake evenly.
4. Bake in the preheated oven for 50-60 minutes, or until the bread pudding is set and lightly golden brown on top. The center should be just set and no longer jiggly. A knife inserted into the center should come out mostly clean, with maybe a little bit of moist custard clinging to it. If the top is browning too quickly, you can loosely tent the baking dish with foil for the last 15-20 minutes of baking.
5. Let the bread pudding cool slightly while you make the caramel sauce. Cooling slightly makes it easier to handle and allows the caramel to drizzle nicely without melting too much into the pudding immediately.

Step 4: Make the Homemade Caramel Sauce

1. In a medium saucepan, heat the granulated sugar over medium heat. Do not stir! Instead, gently swirl the pan occasionally to distribute the heat evenly and prevent hot spots.
2. Continue to heat the sugar until it melts and turns into a deep amber color. This process requires patience and attention. It will first melt and look grainy, then become liquid and pale yellow, and finally deepen to amber. Be careful not to burn the sugar, as burnt caramel will taste bitter. Watch it closely in the last few minutes as it can go from perfect to burnt quickly.
3. Once the sugar is a deep amber color, remove the pan from the heat. Immediately add the cold, cubed butter to the caramel. It will bubble up vigorously!
4. Whisk the butter into the caramel until it is completely melted and smooth. Be careful as it will sputter.
5. Slowly pour in the warmed heavy cream while whisking continuously. Again, it will bubble up. Whisk until the cream is fully incorporated and the caramel sauce is smooth and glossy.
6. Stir in the vanilla extract. This adds the final touch of flavor to the caramel.
7. If the caramel sauce is too thick, you can add a tablespoon or two of hot water to thin it out to your desired consistency. If it’s too thin, you can simmer it over low heat for a few minutes to thicken it slightly.

Step 5: Drizzle and Serve

1. Generously drizzle the warm caramel sauce over the slightly cooled bread pudding. You can drizzle it in a decorative pattern or simply pour it over the top.
2. Serve the Caramel Drizzled Bread Pudding warm. It’s delicious on its own, or even better with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition Facts for Caramel Drizzled Bread Pudding

(Per serving, approximately 1/12th of the 9×13 inch baking dish)

• Servings: 12
• Calories: Approximately 350-400 kcal
• Fat: 18-22g

Note: Nutritional values are estimates and can vary based on specific ingredients used and serving sizes.

Preparation Time Breakdown for Caramel Drizzled Bread Pudding

This recipe is relatively straightforward, but here’s a quick breakdown of the time involved:

• Prep Time: 30 minutes (This includes cutting the bread, preparing the custard, and assembling the bread pudding.)
• Soaking Time: 30 minutes – 1 hour (Passive time for the bread to absorb the custard. Can be extended to overnight.)
• Bake Time: 50-60 minutes (Oven time for baking the bread pudding until set and golden brown.)
• Caramel Sauce Prep Time: 15 minutes (Making the homemade caramel sauce.)
• Total Time: Approximately 2 hours (Including soaking and baking time.)

This recipe is perfect for making ahead of time. You can assemble the bread pudding and let it soak overnight in the refrigerator, then bake it the next day. The caramel sauce can also be made ahead and reheated gently before serving.

How to Serve Caramel Drizzled Bread Pudding

This versatile dessert can be served in many delightful ways:

• Warm: The classic and most comforting way to enjoy bread pudding. Serve it warm straight from the oven or gently reheated.
• With Vanilla Ice Cream: The cold ice cream melting over the warm bread pudding creates a delightful temperature contrast and enhances the creamy richness.
• With Whipped Cream: A light and airy whipped cream adds a touch of elegance and complements the caramel and custard flavors beautifully.
• With Fresh Fruit: Berries like raspberries, blueberries, or sliced strawberries provide a fresh and tangy counterpoint to the sweetness of the bread pudding.
• With a Dusting of Cinnamon: Enhance the warm spice notes with a light dusting of ground cinnamon or nutmeg before serving.
• Individual Servings: Bake the bread pudding in individual ramekins for elegant and portion-controlled servings.
• For Brunch: Caramel Drizzled Bread Pudding makes a decadent and impressive addition to a brunch spread.
• As a Holiday Dessert: Perfect for Thanksgiving, Christmas, or Easter celebrations, offering a comforting and crowd-pleasing alternative to pie.

Additional Tips for the Best Caramel Drizzled Bread Pudding

Elevate your bread pudding game with these helpful tips:

1. Use the Right Bread: Stale bread is key! Day-old bread or bread that has been slightly dried out will absorb the custard without becoming mushy. Brioche, challah, French bread, or sourdough are all excellent choices. Avoid very soft breads like sandwich bread, which can become too soggy.
2. Don’t Skip the Soaking Time: Allowing the bread to soak in the custard is crucial for a moist and tender bread pudding. The longer it soaks, the better the texture will be. Overnight soaking in the refrigerator is even better for flavor development.
3. Use Quality Vanilla Extract: Pure vanilla extract provides a much richer and more nuanced flavor than imitation vanilla. It’s worth the investment for the best taste.
4. Control the Caramel Color: When making caramel, watch the sugar carefully as it melts and turns amber. The color is your guide to flavor. Aim for a deep amber for a rich caramel flavor, but avoid letting it get too dark brown, as it can become bitter.
5. Warm the Heavy Cream for Caramel: Warming the heavy cream before adding it to the hot caramel helps to prevent the caramel from seizing up and ensures a smooth sauce.
6. Adjust Caramel Consistency: If your caramel sauce is too thick, thin it out with a tablespoon or two of hot water. If it’s too thin, simmer it gently for a few minutes to thicken it.
7. Add Nuts or Dried Fruit: For extra texture and flavor, consider adding ½ cup of chopped nuts (like pecans or walnuts) or dried fruit (like raisins or cranberries) to the bread pudding mixture before baking.
8. Make it Ahead: Bread pudding is a great make-ahead dessert. You can assemble it and let it soak overnight in the refrigerator, then bake it the next day. The caramel sauce can also be made ahead and reheated gently before serving. Store leftover bread pudding covered in the refrigerator for up to 3 days.

Frequently Asked Questions (FAQ) about Caramel Drizzled Bread Pudding

Here are some common questions and answers to help you make the perfect Caramel Drizzled Bread Pudding:

Q1: Can I use a different type of bread?
A: Yes, you can! Brioche, challah, French bread, and sourdough are all excellent choices for bread pudding. Avoid very soft sandwich bread, which can become too mushy. You can even use croissants for an extra decadent version.

Q2: Can I make this bread pudding dairy-free or vegan?
A: For a dairy-free version, you can substitute the whole milk and heavy cream with full-fat coconut milk and a plant-based butter alternative. For a vegan version, you’ll also need to replace the eggs. You can try using a commercial egg replacer or silken tofu blended until smooth, although the texture may be slightly different.

Q3: Can I add alcohol to the bread pudding?
A: Yes, you can add a splash of liquor for extra flavor. Bourbon, rum, or brandy would pair well with the caramel and cinnamon flavors. Add 2-3 tablespoons to the custard mixture.

Q4: How do I know when the bread pudding is done baking?
A: The bread pudding is done when it is set and lightly golden brown on top. The center should be just set and no longer jiggly. A knife inserted into the center should come out mostly clean, with maybe a little bit of moist custard clinging to it.

Q5: My caramel sauce is too thick/thin. How do I fix it?
A: If your caramel sauce is too thick, whisk in a tablespoon or two of hot water until it reaches your desired consistency. If it’s too thin, simmer it over low heat for a few minutes, stirring occasionally, until it thickens slightly. Be careful not to overcook it, as it can become too thick and sugary.

Q6: Can I make the caramel sauce ahead of time?
A: Yes, you can make the caramel sauce ahead of time. Store it in an airtight container in the refrigerator for up to a week. Reheat it gently over low heat or in the microwave before serving, adding a splash of water or cream if needed to thin it out.

Q7: How do I store leftover bread pudding?
A: Store leftover bread pudding covered tightly in the refrigerator for up to 3 days. Reheat it gently in the oven or microwave before serving.

Q8: Can I freeze bread pudding?
A: While bread pudding is best enjoyed fresh, you can freeze it. Let it cool completely, then wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven. The texture may be slightly altered after freezing and thawing, potentially being a bit softer. It’s generally recommended to freeze it before adding the caramel sauce and then make fresh caramel when serving.

Enjoy making and indulging in this delightful Caramel Drizzled Bread Pudding! It’s a dessert that’s sure to become a family favorite in your home too.

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