Bread Pudding with Vanilla Caramel Sauce

5 from 10 votes

Bread Pudding with Vanilla Caramel Sauce

Classic Bread Pudding with Vanilla Caramel Sauce is a dessert not for the faint of heart. Made with soft brioche bread, this sweet treat is a favorite!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

Bread Pudding

1 pound challah bread cut into 1 inch cubes, brioche works as well (link to homemade challah in recipe notes)
1/2 cup black currants or other dried fruit, diced
1/2 cup unsalted butter melted
4 eggs
1/2 cup golden brown sugar
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 golden brown sugar
12 ounces evaporated milk
1 tablespoon vanilla extract
1/2 teaspoon salt

Instructions

Grease a 9”x13” oven safe baking dish and place the 1 pound challah bread cubes into the pan. Sprinkle the 1/2 cup black currants over the bread. Drizzle the melted 1/2 cup unsalted butter over the bread and currants, do not mix or toss the bread cubes. Set aside.
In a large bowl beat the 4 eggs until broken up, and blend in the 1/2 cup golden brown sugar, 3/4 cup granulated sugar2 cups half and half, 2 cups whole milk, and 1 tablespoon vanilla extract. Gently whisk these ingredients together until they are combined. Pour the egg mixture over the bread cubes and let it soak in, patting the bread down into the mixture as necessary to fully saturate all of the pieces. For best results allow this to sit for at least an hour.
Preheat oven to 350℉, and bake uncovered for about 35 minutes. Loosely cover the dish with foil to prevent the top from overly browning and cook an additional 10 minutes. Remove the bread pudding from the oven.
While the bread pudding is cooking, make the vanilla caramel sauce. In a saucepan over medium heat, melt together the 1/2 cup unsalted butter and 1 cup golden brown sugar. Stir the mixture constantly until completely melted. Whisk in the 12 ounces evaporated milk and bring to a boil, stirring constantly. Remove the pan from the heat. Mixture will not thicken much. Whisk in the 1 tablespoon vanilla extract and 1/2 teaspoon salt.
Pour the caramel sauce evenly over the top. Return the dish to the oven and bake an additional 10 minutes or until the pudding is puffy all over and golden brown for a total cooking time of 55-60 minutes. Allow to cool before serving. (Tastes even better the next day!)

Notes

Make your own challah bread with this recipe: https://selfproclaimedfoodie.com/challah-bread/

Nutrition