Bread Pudding with Vanilla Caramel Sauce

This is not your grandma’s bread pudding. This rich and decadent Bread Pudding with Vanilla Caramel Sauce is made with buttery brioche or challah, soaked in a luscious custard, and finished with the most indulgent caramel sauce you can imagine. It’s warm, comforting, and over-the-top delicious. Exactly how bread pudding should be.

This recipe captures the same rich combination of brioche bread with a heavy cream custard that I use in my Crème Brûlée French Toast and Brioche French Toast with Grand Marnier recipes, but in a decadent dessert form!

Why This Is the Best Bread Pudding Recipe

Bread pudding may look humble, but don’t be fooled. This dessert is downright luxurious.

Whether you’re serving it as a holiday dessert or just need something rich and comforting, this is the kind of dessert that has everyone coming back for seconds.

• The right bread makes all the difference. Soft, rich brioche or challah is the perfect base. It soaks up the custard like a dream without turning mushy.
• No skimpy custard here. We’re talking real heavy cream flavor with whole milk, half and half, two types of sugar, and eggs to bring it all together.
• That sauce. The vanilla caramel sauce is rich, buttery, and so good you’ll want to eat it with a spoon. It’s not a thick caramel like you’d drizzle over ice cream. It’s more pourable, which means it seeps into every nook of the pudding for maximum flavor.

How I Make It (And What I’ve Learned)

I’ve tested and refined this recipe many times in my kitchen, and it never fails to impress. Here’s what I’ve learned along the way.

• Use fresh brioche or challah if you have it. Some recipes say to use day-old bread, but I find that fresh bread soaks in the custard just right and still holds its shape beautifully.
• Don’t skip the dried fruit. While currants are traditional, I’ve used everything from chopped apricots to tart cherries depending on what I have in the pantry. The chewy texture and burst of sweetness add something special.
• Let it soak. Giving the custard time to absorb into the bread is key. I always let mine sit for at least an hour before baking.

Vanilla Caramel Sauce That Soaks In and Shines

This sauce might not look like much when it’s simmering in the pan because it stays on the thinner side. But, once it hits the baked bread pudding and goes back into the oven? Magic.

The bread pudding puffs up, the sauce bubbles around the edges, and you end up with golden perfection.

If you’re worried about pouring all of it on the pudding, don’t be. Trust me. Some will soak in, some will sit at the bottom, and some will cling to the top. Similar to my monkey bread, every bite is soaked with sweet, buttery flavor. It’s the best part.

Serving Suggestions

Bread pudding is fantastic served slightly warm with extra sauce on the side. I also love it cold the next day.

If you’re feeling fancy, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.

But honestly? It doesn’t need anything more than a fork.

FAQs About Making Bread Pudding

If you’ve never made any kind of sweet or savory bread pudding, you might have a few questions.