Bread Pudding Recipe with Vanilla Caramel Sauce
User Reviews
4.3
Bread Pudding Recipe with Vanilla Caramel Sauce
Description
The recipe begins by layering cubes of challah bread and raisins in a greased baking dish, then drizzling melted butter over them. A custard mixture of eggs, granulated and brown sugars, half-and-half, milk, and vanilla extract is whisked together and poured over the bread, gently pressing the bread to soak up the custard. Allowing it to rest for at least an hour helps the bread absorb the custard fully.
After baking uncovered and then loosely covered with foil, the pudding sets to a tender, moist texture that holds together while still soft. The accompanying vanilla caramel sauce is prepared with butter, brown sugar, evaporated milk, vanilla, and salt, cooked to a smooth, velvety sauce that complements the pudding with its creamy sweetness and subtle salt balance.
This dish serves well as a dessert for holiday meals or special occasions where make-ahead preparation is helpful. The pudding can be soaked overnight to save time before baking.
Nutrition is calculated based on twelve servings topped with two tablespoons of the sauce, with variations depending on portion size and sauce amount. This bread pudding combines the softness of custard-soaked bread, the chew of raisins, and the richness of the caramel sauce for a traditional dessert experience.
Ingredients
Bread Pudding
- 1 pound challah bread cut into 1-inch cubes (1 loaf)
- ½ cup raisins or dried black currants
- ½ cup butter melted, unsalted
- 4 egg
- ½ cup light brown sugar packed
- ¾ cup granulated sugar
- 2 cups half-and-half
- 2 cups milk whole
- 1 tablespoon vanilla extract
Vanilla Caramel Sauce
- ½ cup butter unsalted
- 1 cup light brown sugar packed
- 12 ounces evaporated milk (1 can)
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
- Grease a 9-inch x 13-inch baking dish with butter. Place the bread cubes into the pan. Sprinkle the raisins over the bread and then drizzle the melted butter all over. (Do not mix bread cubes yet.) Set aside.
- In a large mixing bowl, whisk the eggs until evenly beaten. Then whisk in the sugars, half-and-half, milk, and vanilla until evenly combined.
- Pour the egg mixture over the bread cubes. Gently press the bread down into the custard. Let that rest for at least 1 hour so the bread can soak up the custard.
- Preheat the oven to 350 degrees F. Bake uncovered for 35 minutes. Then loosely cover the dish with foil and cook another 10 minutes. (Be careful putting the foil in place!)
- While bread pudding is cooking, make the vanilla caramel sauce. Place a medium saucepan over medium heat and add in the butter and brown sugar. Cook, stirring constantly, until completely melted. Whisk in the evaporated milk and bring to a boil, stirring constantly. Remove from the heat and whisk in the vanilla and salt. Set aside.
- Remove the bread pudding from the oven, remove the foil, and allow to cool for about 10 minutes before serving. Cut into slices, pour vanilla caramel sauce over the top of each slice, and serve warm. (This bread pudding is even better the next day!)
Notes
- The bread pudding serves 12 and pairs well with 2 tablespoons of vanilla caramel sauce per serving.
- The custard-soaked bread can be prepared the day before and soaked overnight up to 8 hours before baking.
- Bake as directed after soaking, making this ideal for holiday meals when oven space is limited earlier in the day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 542kcal | 27% |
| Carbohydrates | 65g | 22% |
| Protein | 10g | 20% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 342mg | 14% |
| Potassium | 323mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 919IU | 18% |
| Vitamin C | 9mg | 10% |
| Calcium | 241mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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