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.