Description
Indulge in the Best Damn Bread Pudding, a classic and comforting dessert featuring rich brioche or challah bread soaked in a creamy egg and milk mixture, baked to perfection until golden and custardy. Finished with a luscious homemade caramel sauce, this easy-to-make bread pudding is perfect for family dinners or special occasions.
Ingredients
Scale
Bread Pudding
- 1 loaf brioche or challah bread (approx 1 lb.), the staler the better
- 5 eggs, lightly beaten
- 4 cups milk
- 1 teaspoon vanilla extract
- ½ cup sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Caramel Sauce
- 1 cup light brown sugar
- 6 tablespoons butter
- ½ cup heavy cream
- ½ teaspoon salt
Instructions
- Preheat and Prepare: Preheat your oven to 350℉ and grease a 9×13 inch casserole dish to prevent sticking.
- Cut the Bread: Cut the brioche or challah loaf into 1-inch chunks and spread them evenly in the prepared casserole dish.
- Mix Custard: In a large bowl, whisk together eggs, milk, vanilla extract, sugar, cinnamon, and salt until thoroughly combined.
- Soak the Bread: Pour the custard mixture evenly over the bread chunks, ensuring all pieces on top are fully coated for maximum flavor absorption.
- Bake the Pudding: Place the casserole dish in the oven and bake for 40-45 minutes, or until the custard is set and the bread’s top layer is lightly toasted and golden brown.
- Make the Caramel Sauce: While the bread pudding bakes, combine butter and light brown sugar in a small saucepan over medium heat. Stir continuously for 5-7 minutes until the sugar is completely melted and blended with the butter. Carefully add the heavy cream, stirring until combined; expect bubbling. Stir in salt and remove from heat.
- Serve: Once baked, cut the bread pudding into slices and serve warm, generously drizzled with the homemade caramel sauce for an indulgent finish.
Notes
- For best results, use stale bread as it soaks up the custard better and prevents sogginess.
- The caramel sauce can be made ahead and kept warm for serving time.
- This recipe works well for dessert gatherings, holidays, or as a comforting treat any time.
- You can substitute half-and-half or cream for milk to make the pudding even richer.
- Make sure to watch the caramel sauce to avoid burning, stirring continuously is key.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of recipe)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 140 mg
