Caramel bread pudding is the ultimate comfort dessert—simple, rich, and irresistibly good. This recipe takes humble leftover bread and transforms it into a luxurious dessert layered with golden caramel and velvety smooth custard. A classic that’s loved worldwide, this version is easy to make, uses minimal ingredients, and is cooked using the water bath method for perfectly creamy results. Whether you’re serving it warm on a chilly night or chilled on a summer afternoon, this dessert always impresses.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Cuisine: International / Classic Comfort Food
Ingredients
For the Caramel:
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1/3 cup granulated sugar
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1 tablespoon water
For the Custard:
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4 eggs
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1/4 cup granulated sugar
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1 teaspoon vanilla extract
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2 cups milk
Additional:
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4 pieces of leftover bread, cut into chunks
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Boiling water (for the water bath)
Equipment Needed:
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Heatproof baking pan or glass dish
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Blender
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Fine mesh strainer
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Large baking dish (for the water bath)
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Aluminum foil
Step-by-Step Cooking Directions
Prepare the Caramel
Start by making the caramel. In a small, heavy-bottomed saucepan, add 1/3 cup of sugar and 1 tablespoon of water. Heat over medium heat, stirring gently until the sugar dissolves. Once the sugar is dissolved, stop stirring and allow it to bubble and turn a golden amber color. This takes about 4–6 minutes. Keep a close eye—it can burn quickly once it starts to brown.
Once the caramel reaches a rich golden color, carefully pour it into your heatproof baking pan. Quickly tilt and rotate the pan so the caramel evenly coats the bottom. Set aside to cool and harden as you prepare the custard and bread.
Prepare the Custard Mixture
In a blender, combine the 4 eggs, 1/4 cup of sugar, 1 teaspoon of vanilla extract, and 2 cups of milk. Blend on medium speed until the mixture is completely smooth and frothy, about 30 seconds.
To ensure a silky custard, pour the blended mixture through a fine mesh strainer into a clean bowl or pitcher. This removes any egg solids or foam, giving your pudding a professional texture.
Assemble the Bread Pudding
Place the chunks of leftover bread directly over the hardened caramel in the baking pan. Arrange them evenly in a single layer. Slowly pour the custard mixture over the bread, making sure each piece is soaked. Gently press the bread down with a spoon or spatula to help it absorb the custard completely. Let it sit for 10 minutes at room temperature before baking so the bread fully absorbs the liquid.
Bake the Pudding
Preheat your oven to 350°F (175°C). Cover the top of the baking dish with aluminum foil to prevent over-browning.
Place your baking dish with the assembled pudding into a larger baking dish or roasting pan. Carefully pour boiling water into the outer pan until it reaches halfway up the sides of the inner dish. This bain-marie (water bath) ensures gentle, even cooking and prevents the eggs from curdling.
Transfer the whole setup into the preheated oven and bake for 45–50 minutes. You’ll know it’s done when the custard is set and the top looks slightly puffed and golden. A toothpick inserted into the center should come out mostly clean.
Cool and Serve
Remove the pan from the water bath and allow it to cool at room temperature for at least 20 minutes. You can serve it warm for a cozy treat or refrigerate it for a few hours and enjoy it cold. When serving, you’ll notice that the caramel layer underneath has melted into a sweet, sticky sauce that perfectly complements the soft, custardy bread.
Nutritional Information (per serving – based on 6 servings)
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Calories: 210
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Protein: 7g
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Carbohydrates: 28g
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Fat: 8g
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Saturated Fat: 3g
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Sugar: 23g
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Fiber: 1g
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Calcium: 12% DV
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Iron: 6% DV
The Origins and Popularity of the Recipe
Bread pudding dates back to the 11th century, with roots in medieval England where frugality in the kitchen was vital. Known originally as “poor man’s pudding,” the dish made use of stale bread combined with milk, sugar, and eggs. Over time, it evolved from a simple survival food into a beloved dessert in cuisines around the world. From French pain perdu to Latin American budín de pan, and this caramel-laced variation inspired by flan, the appeal is universal. Today, it’s prized for its comforting texture, adaptability, and zero-waste approach.
Reasons Why You’ll Love the Recipe
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Budget-friendly – transforms stale or leftover bread into a luscious dessert.
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Minimal ingredients – only pantry staples required.
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Velvety texture – thanks to the water bath and careful custard prep.
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Customizable – add raisins, chocolate chips, or spices to mix it up.
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Make-ahead friendly – prepare and chill ahead for effortless entertaining.
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Elegant enough for guests – caramel gives it a gourmet touch.
Health Benefits
While caramel bread pudding is an indulgence, there are redeeming qualities in its ingredients:
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Eggs provide high-quality protein and important nutrients like choline.
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Milk is rich in calcium and vitamin D for bone health.
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Using leftover bread reduces food waste and supports sustainable eating.
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Homemade version means you control sugar levels and ingredients—no preservatives here!
You can also lighten the dish by using low-fat milk or whole-grain bread, and reduce the sugar slightly without sacrificing flavor.
Serving Suggestions
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Serve warm with whipped cream or vanilla ice cream.
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Top with berries or caramelized bananas for added fruitiness.
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Drizzle with extra caramel or a dusting of powdered sugar.
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Pair with coffee or spiced tea for a cozy dessert pairing.
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Make it elegant by serving in individual ramekins for dinner parties.
Cooking Tips
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Don’t overcook the caramel—aim for golden amber, not dark brown.
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Use day-old bread for better texture—it holds custard without turning mushy.
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Strain your custard to avoid eggy bits and foam in your pudding.
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Bake in a water bath for the silkiest texture and even cooking.
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Let it rest after baking—this helps flavors develop and makes slicing cleaner.
Variations to Try
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Cinnamon Raisin Version: Add 1 teaspoon cinnamon and ¼ cup raisins to the custard.
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Chocolate Bread Pudding: Mix in 2 tablespoons cocoa powder and chocolate chips.
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Coconut Twist: Replace 1 cup of milk with coconut milk and top with shredded coconut.
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Bourbon Vanilla: Add 1 tablespoon bourbon for a deeper flavor.
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Savory Version: Skip the caramel and sugar, and use cheese, herbs, and cream instead for a brunch option.
Conclusion
Caramel bread pudding is proof that simple ingredients can create something truly magical. With its rich custard, sweet caramel, and soft-yet-structured bread layers, this dessert is as nostalgic as it is delicious. Whether you’re using leftover baguette or sandwich bread, this dish makes it shine. Elegant enough for holidays and easy enough for a weekday treat, it’s the kind of dessert you’ll make again and again.
FAQ
1. Can I use fresh bread instead of leftover bread?
Yes, but it’s best to lightly toast it or leave it out for a few hours so it absorbs the custard better.
2. Can I make this dairy-free?
Absolutely. Use dairy-free milk such as almond, oat, or soy, and skip the whipped toppings.
3. How do I know when it’s done baking?
The center should be set but slightly wobbly. A knife inserted should come out mostly clean.
4. Can I make it in advance?
Yes! You can bake it a day ahead and store it covered in the fridge. Reheat or serve cold.
5. How long does it last in the fridge?
Up to 4 days when stored in an airtight container.
6. Can I freeze bread pudding?
Yes. Cool completely, then wrap tightly in foil and freeze for up to 2 months. Thaw in the fridge before reheating.
7. What’s the best type of bread to use?
Sturdy breads like brioche, challah, or baguette work best. Avoid overly soft white bread.
8. Can I skip the caramel?
You can, but the caramel adds a delicious layer of sweetness. Without it, consider adding a drizzle of honey or maple syrup after baking.
9. Can I use flavored milk like vanilla or chocolate?
Yes, but reduce added sugar accordingly to prevent the pudding from being too sweet.
10. Is this safe to eat during pregnancy?
Yes, as long as the eggs and milk are pasteurized and cooked thoroughly.