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–+ servings
Bread Pudding

Delicious Homemade Bread Pudding with Caramel Bliss

This Bread Pudding envelops soft bread in a rich custard, topped with caramel sauce, making it an irresistible dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 4 pieces Eggs You can use egg substitutes for a vegan version.
  • 2 pieces Egg Yolks Omit for a lighter texture.
  • 2.25 cups Half-and-half Cream Substitute with whole milk for a lighter version.
  • 2 cups Whole Milk Can replace with almond milk for a dairy-free option.
  • 0.5 cups Butter Substitute with coconut oil for a dairy-free alternative.
  • 0.25 cups Sugar Can substitute with maple syrup for a natural option.
  • 1 tablespoon Vanilla Extract Skip only if unavailable.
  • 1.5 teaspoons Cinnamon Replace with pumpkin pie spice for variation.
  • 0.5 teaspoon Nutmeg Omit for those who dislike strong spices.
  • 0.25 teaspoon Sea Salt No direct substitute.
  • 20 pieces Dinner Rolls Stale is best for absorption.
  • 3 tablespoons Brown Sugar For topping, can use white sugar but will miss depth.
For the Caramel Sauce
  • 1 cup Butter Replace with margarine for a dairy-free version.
  • 1 cup Brown Sugar White sugar can be substituted.
  • 1 cup Half-and-half Cream Use coconut milk for a dairy-free version.
  • 2 teaspoons Vanilla Extract Can be enhanced with a touch of bourbon.
  • 0.25 teaspoon Sea Salt Essential for flavor balance.
  • 0.125 teaspoon Baking Soda Not skippable for texture purposes.

Equipment

  • Baking Dish
  • mixing bowl
  • Medium Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and gather your greased 3-quart or 13x9-inch baking dish.
  2. In a large mixing bowl, whisk together the eggs, egg yolks, half-and-half, whole milk, melted butter, sugar, vanilla extract, cinnamon, nutmeg, and sea salt until well combined.
  3. Toss the cubed dinner rolls into the custard mixture and gently fold until evenly coated. Let it sit for about 10 minutes.
  4. Pour the soaked bread mixture into the greased baking dish, spread it evenly, and sprinkle brown sugar on top. Let it rest for 15 minutes.
  5. Bake in the preheated oven for 40-45 minutes, checking for doneness with a knife.
  6. While baking, melt the cubed butter in a saucepan, add brown sugar and stir until dissolved, then mix in half-and-half and bring to a gentle boil.
  7. Stir in vanilla extract, sea salt, and baking soda after the sauce thickens.
  8. Cut the baked bread pudding into squares and drizzle with caramel sauce before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 125mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 800IUVitamin C: 1mgCalcium: 200mgIron: 1mg

Notes

Use stale bread for the best absorption of custard. Customize with mix-ins like chocolate chips or dried fruits.

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