Caramel Bread Pudding

2 Comments October 16, 2011 in Food & Fun

In September we had a guest staying with us for a week. I’m not much of a dessert person, but I thought in a one week visit I should probably serve dessert at least once. I had no idea what to make so I started an online search. I found this amazing recipe for bread pudding. I’d never eaten or made bread pudding before so I wasn’t sure what to expect. But my family LOVED it! So I thought I’d share it with you!

copyright Carla Anne Coroy

Caramel Bread Pudding

Caramel Sauce

18 tablespoons butter (2 sticks + 2 tbsp)
3 cups light brown sugar (22 oz)
1 1/2 cups heavy cream
1/2 cup light corn syrup
1 tablespoon vanilla extract

  • Mix cream, corn syrup and vanilla in a measuring cup.
  • In a large saucier or sauce pan, melt butter over medium-high heat and add brown sugar.
  • Boil a few minutes until very frothy and just starting to darken.
  • Remove from heat, add cream mixture and whisk until smooth. Should make about 4 cups.

Caramel Bread Pudding

4 cups caramel sauce (see separate recipe)
1 large loaf bread (For the one I made in the photo I used 16 somewhat dry raisin buns)
5 large eggs
3 cups half-and-half
1 tablespoon vanilla extract
1/2 teaspoon salt

  • Preheat oven to 450°F.
  • Spread 1 c Caramel Sauce in bottom of 13 x 9 pan. Refrigerate until ready to use.
  • Cut bread into 1-inch cubes. Any large loaf will do, but a nice French bread, or a Challah work especially well.
  • Spread bread cubes onto sheet pan in a single layer. Brown in oven for about 10-12 minutes.
  • Reduce oven to 325°F. Don’t forget this step (the voice of experience speaks)!
  • In a medium bowl, mix eggs, half-and-half, vanilla and salt. Add 1 1/2 c caramel sauce to this mixture.
  • Place bread cubes in a very large bowl and pour mixture over cubes. Toss gently until all cubes are coated.
  • Let stand 20 minutes, gently mixing occasionally. Be sure that there are no dry cubes!
  • Spread the soaked bread over the caramel in the 13 x 9 pan.
  • Bake (at that lower 325°F remember) for 45 minutes.
  • Let cool 30 minutes, drizzle remaining caramel sauce over top, and serve.


(I got this recipe from TheSlyBear at

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