Description
This rich and indulgent Caramel Bread Pudding transforms day-old challah, brioche, or French bread into a luscious dessert soaked in a creamy custard infused with cinnamon and nutmeg, swirled with sweet caramel sauce, and optionally studded with crunchy nuts. Baked gently in a water bath for a silky texture and golden top, this ultimate dessert is perfect for celebrations or a comforting treat.
Ingredients
Scale
Bread and Custard
- 1 loaf (about 1 pound) day-old challah, brioche, or French bread, cut into 1-inch cubes
- 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
Caramel and Additions
- 1 cup caramel sauce, store-bought or homemade (plus extra for drizzling)
- 1/2 cup chopped pecans or walnuts (optional)
For Baking
- 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
- Using day-old bread helps the bread absorb the custard better without becoming too mushy.
- Soaking the bread in the custard for a longer time (up to an hour) improves flavor and texture.
- Baking the bread pudding in a water bath ensures gentle, even cooking and a creamy custard texture.
- Optional nuts add a nice crunch but can be omitted for nut-free diets.
- Serve warm for the best texture and flavor; leftovers can be refrigerated and gently reheated.
