4.3 from 72 votes
Bread Pudding Recipe with Vanilla Caramel Sauce
Luscious comfort food at its decadent best! Treat your family to this easy classic Bread Pudding Recipe with Vanilla Caramel Sauce!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 10 mins
Total Time
2 hrs 15 mins
Servings: 12
Calories: 542 kcal
Course:
Dessert
Cuisine:
European
Ingredients
Bread Pudding
- 1 pound challah bread cut into 1-inch cubes (1 loaf)
- ½ cup raisins or dried black currants
- ½ cup unsalted butter melted
- 4 eggs
- ½ cup light brown sugar packed
- ¾ cup granulated sugar
- 2 cups half-and-half
- 2 cups whole milk
- 1 tablespoon vanilla extract
Vanilla Caramel Sauce
- ½ cup unsalted butter
- 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!)
Cup of Yum
Notes
- Nutritional information is based on the bread pudding being cut into 12 squares and topped with 2 tablespoons of vanilla caramel sauce. These numbers may vary depending on the slice of your slices and the amount of sauce poured over the top.
- To prep ahead, you can pour the egg mixture over the bread cubes, cover the baking dish, and let it soak overnight (up to 8 hours). Then bake as directed. I'll prep in the morning and bake on Thanksgiving or Christmas when the oven is free, while we enjoy our dinner.
Nutrition Information
Serving
1slice
Calories
542kcal
(27%)
Carbohydrates
65g
(22%)
Protein
10g
(20%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
142mg
(47%)
Sodium
342mg
(14%)
Potassium
323mg
(9%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
919IU
(18%)
Vitamin C
9mg
(10%)
Calcium
241mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 542
% 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.