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Cinnamon Toast Bread Pudding Caramel

An indulgent dessert that repurposes stale bread into a warm, flavorful bread pudding topped with rich caramel sauce, perfect for family gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Comfort Food, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Bread Pudding
  • 6 cups Stale bread, cubed Use any type such as brioche, challah, or French bread.
  • 4 large Eggs Can substitute with flax eggs for a vegan option.
  • 2 cups Whole milk Can use almond milk or other dairy-free alternatives.
  • 1 cup Heavy cream Coconut cream can be used for a vegan twist.
  • 3/4 cup Granulated sugar Coconut sugar is a good alternative.
  • 1/2 cup Butter Substitute with coconut oil for a dairy-free option.
  • 2 teaspoons Vanilla extract Homemade vanilla enhances flavor.
  • 1 teaspoon Ground cinnamon Freshly grated nutmeg can be added for extra flavor.
  • 1/4 teaspoon Kosher salt Sea salt is also a good option.
For the Caramel Sauce
  • 1 cup Granulated sugar For making the caramel.
  • 1/4 cup Water Used to dissolve the sugar.
  • 2 tablespoons Butter Add to the caramel for richness.
  • 1/2 cup Heavy cream Make sure to add this off the heat for safety.
  • 1/4 teaspoon Salt Enhances the flavor of the caramel.
  • 1 teaspoon Vanilla extract Adds depth to the caramel.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with nonstick spray or butter.
  2. Arrange the bread cubes evenly in the dish, mixing different sizes for varied texture.
  3. In a medium bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, butter, vanilla extract, ground cinnamon, and kosher salt until well combined.
  4. Pour the custard mixture over the bread cubes, ensuring all pieces are well coated. Let stand for 10 minutes to soak fully.
Baking
  1. Bake for 40-45 minutes until the pudding is set and golden brown. The center should be firm but slightly soft.
Making the Caramel Sauce
  1. In a small saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and cook until the mixture turns a deep amber.
  2. Remove from heat and immediately whisk in butter, heavy cream, salt, and vanilla extract until smooth.
Serving
  1. Allow the bread pudding to cool for 10 minutes. Drizzle with warm caramel sauce before serving.

Notes

Allowing the custard to mix overnight creates even more flavor. Serve warm and consider topping with ice cream or whipped cream for a decadent touch.