Bread Pudding with Vanilla Caramel Sauce Recipe
This classic Bread Pudding recipe features soft challah bread soaked in a rich custard, baked to golden perfection and served with a luscious homemade vanilla caramel sauce. It’s a comforting dessert perfect for cozy gatherings or special occasions, with a delightful blend of sweet, creamy, and buttery flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Bread Pudding
- 1 pound challah bread, cut into 1-inch cubes (1 loaf)
- 1/2 cup raisins or dried black currants
- 1/2 cup unsalted butter, melted
- 4 eggs
- 1/2 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 cups half-and-half
- 2 cups whole milk
- 1 tablespoon vanilla extract
Vanilla Caramel Sauce
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 12 ounces evaporated milk (1 can)
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Prepare the baking dish and bread: Grease a 9-inch x 13-inch baking dish with butter. Place the challah bread cubes evenly in the pan. Sprinkle the raisins over the bread and then drizzle the melted butter all over without mixing the bread cubes. Set aside.
- Make the custard mixture: In a large mixing bowl, whisk the eggs until evenly beaten. Add the light brown sugar, granulated sugar, half-and-half, whole milk, and vanilla extract, whisking until the mixture is smooth and well combined.
- Combine bread and custard: Pour the egg custard evenly over the bread cubes. Gently press the bread down to ensure it soaks well in the custard. Let the mixture rest for at least 1 hour to absorb the flavors.
- Bake the bread pudding: Preheat the oven to 350°F (175°C). Bake the pudding uncovered for 35 minutes. Then loosely cover the dish with foil and continue baking for an additional 10 minutes. Remove the foil carefully to avoid the steam.
- Prepare the vanilla caramel sauce: While the pudding bakes, heat a medium saucepan over medium heat. Add the butter and light brown sugar, stirring constantly until completely melted. Whisk in the evaporated milk and bring the mixture to a boil, stirring continuously. Remove from heat and whisk in vanilla extract and salt. Set aside to cool slightly.
- Serve: Remove the bread pudding from the oven and discard the foil. Let it cool for about 10 minutes before slicing. Serve warm slices drizzled generously with the vanilla caramel sauce. This pudding tastes even better the next day when flavors have melded.
Notes
- Allowing the bread to soak in the custard for at least an hour is crucial for a moist texture.
- Challah bread works wonderfully due to its soft texture and slight sweetness, but brioche is a great substitute.
- For a dairy-free alternative, substitute half-and-half and milk with almond or oat milk, and use dairy-free butter.
- The vanilla caramel sauce can be stored in the refrigerator and gently reheated before serving.
- This dessert can be made a day ahead and reheated; it often tastes richer as the flavors meld overnight.
