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Decadent Salted Caramel Bread Pudding Recipe with Easy Vanilla Sauce

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A rich and comforting bread pudding featuring a buttery custard soaked bread, topped with luscious salted caramel and silky vanilla sauce. Perfect for cozy gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 6 cups day-old bread, cubed (preferably white, brioche, or challah)
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 4 large eggs, room temperature
  • 1 cup granulated sugar (200 g)
  • 4 tablespoons unsalted butter, melted (56 g)
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • For the salted caramel sauce:
  • 1 cup granulated sugar (200 g)
  • 6 tablespoons unsalted butter (85 g)
  • 1/2 cup heavy cream (120 ml)
  • 1 teaspoon sea salt
  • For the vanilla sauce:
  • 1 cup whole milk (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup sugar (50 g)
  • 3 egg yolks
  • 1 teaspoon pure vanilla extract

Instructions

  1. Cube about 6 cups (about 10 ounces / 280 g) of day-old bread into roughly 1-inch pieces. If the bread is fresh, toast the cubes lightly in a 350°F (175°C) oven for 10 minutes to dry them out a bit.
  2. In a large bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 1 cup granulated sugar, 4 tablespoons melted unsalted butter, 2 teaspoons pure vanilla extract, and 1/4 teaspoon salt until fully combined and slightly frothy.
  3. Pour the custard over the bread cubes, gently folding with a spatula to coat each piece evenly. Let the mixture sit for about 15 minutes at room temperature, stirring once or twice to ensure even absorption.
  4. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
  5. Spoon the soaked bread mixture into the prepared dish, spreading it evenly. Press down lightly to compact the bread without squishing it too much.
  6. Bake for 45-50 minutes until golden brown on top and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Tent loosely with foil after 30 minutes if the top browns too quickly.
  7. While baking, make the salted caramel sauce: In a medium heavy-bottomed saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly until liquefied and deep amber (5-7 minutes). Add 6 tablespoons unsalted butter and whisk until melted. Slowly pour in 1/2 cup heavy cream (it will bubble), stir until smooth. Remove from heat and stir in 1 teaspoon sea salt. Let cool slightly.
  8. Prepare the vanilla sauce: In a separate saucepan, combine 1 cup whole milk and 1/2 cup heavy cream. Warm until just simmering. In a bowl, whisk 3 egg yolks with 1/4 cup sugar until pale. Slowly pour warm milk mixture into yolks, whisking constantly to temper. Return to saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (about 5 minutes). Remove from heat and stir in 1 teaspoon vanilla extract. Optional: strain through a fine mesh sieve.
  9. Let the bread pudding rest for 10 minutes after baking. Drizzle generously with warm salted caramel sauce and a splash of vanilla sauce before serving.

Notes

Use day-old bread to prevent sogginess; lightly toast fresh bread cubes if needed. Stir caramel constantly to avoid burning. Tent pudding with foil if top browns too fast. Let bread soak in custard for best texture. Vanilla sauce can be made ahead and reheated gently. Warm caramel if it hardens before serving.

Nutrition

Keywords: bread pudding, salted caramel, vanilla sauce, dessert, easy dessert, comfort food, custard dessert

Find it online: https://blingbite.com/decadent-salted-caramel-bread-pudding-recipe-with-easy-vanilla-sauce/