Caramel bread pudding, topped with caramel sauce and baked until golden to give you a rich and decadent dessert with the most basic ingredients.

If you love bread pudding and want to try a different variation, this pudding with its amazingly simple caramel sauce should be your next version.

What to serve with caramel bread pudding.

You can make this bread and butter pudding any time you are craving something sweet as it’s so easy to make and can be adapted to serve a small family or large crowd effortlessly.

The caramel pudding is rich enough, you will not need any other additions.

But you can make pour some extra caramel sauce just before serving.

Tips to make bread pudding with caramel sauce.

• Use low-medium heat to make the caramel sauce and stir continuously.
• It will take 12-15 minutes to make the caramel sauce, make sure you don’t leave the sauce unattended while it cooks.
• Use low to medium heat, you can easily ruin the sauce by burning it.
• Cook the sauce only until it thickens and covers the back of your spoon, remove from the stove once the sauce is done.
• While baking the bread pudding, the sauce might bubble over if the pan is not deep enough. For this recipe, I used an 8″ baking pan which was not deep, the sauce did bubble over a little, you can avoid this mess by placing a piece of baking paper underneath the pan which is what I did.
• Remember that only the top layer of this caramel bread pudding is rich and sweet, and the bottom layer is less sweet. If you want a sweeter pudding, just pour some extra caramel sauce, and you’ll be ok.
• Serve while still slightly warm.

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Utensils and appliances needed

• An 8″ deep baking dish or pan.
• Saucepan to make the caramel sauce.
• Large bowl to assemble the bread pudding.
• Baking paper.
• Oven mittens

More bread pudding recipes

Classic baked bread and butter pudding.

Pineapple bread pudding recipe.

chocolate bread pudding.

RECIPE DIFFICULTY- EASY

Ingredients to make caramel bread pudding

The ingredients mentioned below use standard measuring cups and spoons.

170g or 3/4 cup butter

1 cup of brown sugar

4 tablespoons/1/4 cup milk

1 teaspoon of vanilla essence

To make the bread pudding

1/2 teaspoon of butter

2 cups of milk

1/2 a teaspoon of cinnamon

3 eggs

3 tablespoons of sugar

10 slices of bread, cut or broken into smaller pieces(can go up to 12 slices)

making the caramel sauce for the bread pudding

Add butter to a saucepan and melt over low heat.

Add sugar, and milk into the pan, and stir continuously.

Increase heat low to medium and gently bring the caramel sauce to a boil(not to a rolling boil). for 60 seconds.

Immediately reduce heat to low, add vanilla and continue to stir, letting the caramel sauce become thick.

Your caramel sauce will come to the correct consistency over low-medium heat by 10-14 minutes of cooking time depending on how much heat you use.

Remove the caramel sauce from the stove and set it aside to cool.

How to make the caramel bread pudding.

Brush some butter over an 8″ baking dish or pan. set aside.

Add milk, eggs, sugar, and cinnamon into a large bowl, and whisk until the sugar dissolves.

Add the pieces of bread to the custard mixture and mix well.

This will allow the bread pieces to soak in the egg custard and for the bread to become soggy.

Transfer the bread mixture to the baking dish and press down.

Preheat oven to 170C.

Pour the caramel sauce over the bread mixture.

Add a thick layer of caramel sauce to cover the top, you can set aside a little of the caramel sauce to pour while serving.

If your 8″ pan is not deep enough, the caramel sauce might overflow slightly while baking.

To avoid this mess you can use a deeper 8″ pan or place the baking dish on a baking sheet covered in baking paper to catch the little bit of bubbling caramel sauce.

This also makes it easy to remove the dish from the oven.

Bake at 170C for 60 minutes.

Depending on your oven this could be 50 minutes so make sure to keep an eye on the caramel bread pudding after 30 minutes

Remove the caramel bread pudding from the oven, and let it cool for 10 minutes.

Serve with extra caramel sauce.

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