Bread Pudding with Vanilla Caramel Sauce
A warm, comforting dessert perfect for any occasion, made using leftover bread and a rich vanilla caramel sauce.
Ingredients
For the Bread Pudding
- 6 cups bread (cubed) Use day-old bread for best texture
- 4 pieces eggs
- 2 cups milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon Feel free to mix in nutmeg or other spices
- 1/2 cup raisins (optional) Can replace with other dried fruits
For the Vanilla Caramel Sauce
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together eggs, milk, sugar, vanilla extract, and cinnamon.
- Stir in the bread cubes and raisins (if using). Let it sit for about 10 minutes to soak up the mixture.
- Transfer the mixture into a greased baking dish.
Baking
- Bake in the preheated oven for 30-35 minutes or until set and golden brown.
Making the Sauce
- In a saucepan over medium heat, melt butter.
- Add brown sugar and stir until dissolved.
- Slowly add heavy cream while stirring, then bring to a gentle boil for 2-3 minutes.
- Remove from heat and stir in vanilla extract.
Serving
- Serve warm bread pudding drizzled with the vanilla caramel sauce.
Notes
For a fun twist, try adding chocolate chips or different dried fruits. Store leftovers in an airtight container in the refrigerator for 3-4 days.