Bread Pudding Recipe

A white plate holds a serving of bread pudding drizzled with caramel sauce. Nearby are a floral napkin, three spoons, a casserole dish filled with more bread pudding, and a small white gravy boat of sauce on a marble countertop.

5 from 1 vote

Turn day-old bread and simple pantry ingredients into bread pudding recipe for a classic warm dessert! It is budget-friendly, endlessly variations, and ready to be the spotlight at your next family occasion.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $8.24, $0.69 per Serving

Ingredients

10 cups Stale French Bread
½ Light Brown Sugar
6 Tablespoons Butter Divided
¾ teaspoon salt
2 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
5 Eggs
1 Cup Heavy Cream
1 ½ Cup Whole Milk

For the Sauce:

4 Tablespoons Butter
¼ Cup Granulated Sugar
¼ Cup Light Brown Sugar
¼ Cup Heavy Cream
½ teaspoon Vanilla Extract

Instructions

Preheat the oven to 375 degrees F.
Cut 10 cups stale French bread into 1-inch cubes and place the bread cubes into a large mixing bowl. Set the bowl aside.
In a separate mixing bowl, combine ½ cup light brown sugar, 4 tablespoons melted butter, 2 teaspoons vanilla extract, ¾ teaspoon salt, and 1 teaspoon ground cinnamon.
Stir the ingredients together until well combined.
Add 5 eggs to the sugar mixture and whisk until smooth. Pour in 1 cup heavy cream and 1½ cups whole milk, then mix until everything is fully blended.
Pour the custard mixture over the cubed bread and gently stir until all the bread pieces are evenly coated.
Transfer the bread mixture into a greased 9×13-inch baking dish and spread it evenly.
Dice the remaining 2 tablespoons butter into small pieces and scatter them over the top of the bread mixture.
Bake the bread pudding for 50 minutes, or until the top is lightly browned. The center will continue to set as it cools, so it is normal for it to still have a slight jiggle. If the center appears too runny, bake for an additional 5 minutes.
While the bread pudding cools, prepare the sauce by adding 4 tablespoons butter, ¼ cup granulated sugar, ¼ cup light brown sugar, and ¼ cup heavy cream to a small saucepan over medium heat.
Stir continuously until the sugars melt and the mixture is smooth.
Increase the heat to medium-high and bring the sauce to a boil. Once it begins to boil, remove the saucepan from the heat and stir in ½ teaspoon vanilla extract until combined.
Let the sauce cool for 10–15 minutes so it can thicken slightly, then drizzle it over the bread pudding before serving.

Video

Notes

Cover and store any leftovers for up to 3 days in the refrigerator. Make sure to allow it to cool before storing. The bread needs to be stale so the Bread Pudding does not get too soggy. If your bread is not stale, dice it into smaller pieces and let it sit out overnight to become stale before making this bread pudding recipe.

You can substitute Brioche Bread in this recipe if desired.

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