There is something irresistibly soulful about an Old-Fashioned Vanilla Bread Pudding with Caramel Sauce Recipe that just wraps you in warmth and sweetness with every bite. This classic comfort dessert brings together soft, custardy bread soaked in a luscious vanilla-infused custard, crowned with a buttery, golden caramel sauce that is simply divine. Whether you’re curling up on a chilly evening or looking to impress guests with a timeless favorite, this bread pudding is pure nostalgia served on a plate.
Ingredients You’ll Need
The magic of this Old-Fashioned Vanilla Bread Pudding with Caramel Sauce Recipe lies in the simplicity of its ingredients. Each item plays a crucial role in creating a perfect balance of creamy, sweet, and tender textures, ensuring the dish is comforting and deeply satisfying.
- 4 cups cubed white bread: Using slightly stale bread helps to soak up the custard without turning mushy.
- 2 large eggs: These provide structure and richness to the custard base.
- 2 cups milk: Whole milk creates a creamy texture that keeps the pudding moist.
- ¼ cup raisins: Add natural sweetness and a bit of chew for interesting texture.
- ¼ cup butter (softened): Enriches the custard and contributes depth to the caramel sauce.
- ¼ cup granulated sugar: Sweetens the custard perfectly without overpowering.
- ¼ teaspoon ground nutmeg: A warm spice that infuses a subtle aromatic note into the pudding.
- ¼ cup brown sugar (firmly packed): Essential for a rich, caramelized flavor in the sauce.
- 1 tablespoon vanilla extract: The heart of the recipe, offering a warm and inviting aroma.
- ¼ cup granulated sugar (for caramel sauce): Combined with brown sugar to create that perfect, golden caramel glaze.
- ¼ cup heavy whipping cream: Makes the caramel sauce luxuriously smooth and silky.
How to Make Old-Fashioned Vanilla Bread Pudding with Caramel Sauce Recipe
Step 1: Prepare the Oven and Bread Base
Start by preheating your oven to 350°F (175°C). Place the cubed white bread and raisins inside a large bowl. The bread will soak up the comforting custard flavors, while the plump raisins add small bursts of sweetness throughout the pudding.
Step 2: Heat the Milk and Butter
In a saucepan, gently warm the milk and softened butter together until the butter melts completely. This warm mixture is then poured over the bread cubes, letting them soften and absorb these rich flavors for about 10 minutes.
Step 3: Combine the Custard Mixture
To that soaked bread, add the sugar, lightly beaten eggs, vanilla extract, and nutmeg. Mix everything thoroughly to ensure that every piece of bread is coated with the silky custard, ensuring a perfectly balanced dessert.
Step 4: Bake the Pudding
Transfer this custard-soaked bread and raisin mixture into a greased casserole dish large enough to hold at least 1 ½ quarts. Bake for 40 to 50 minutes until the top is beautifully golden and the center feels firm to the touch. You can check the doneness by inserting a knife; if it comes out clean, you’re all set.
Step 5: Make the Caramel Sauce
While the pudding bakes, prepare the caramel sauce by melting equal parts butter, granulated sugar, and brown sugar in a saucepan over medium heat. Stir continuously until it thickens and begins to bubble, which usually takes about 5 to 8 minutes. Finish by stirring in the heavy whipping cream for a smooth, decadent sauce.
How to Serve Old-Fashioned Vanilla Bread Pudding with Caramel Sauce Recipe
Garnishes
Elevating this dessert with garnishes can make it feel truly special. A dollop of freshly whipped cream dusted with cinnamon or a scoop of creamy vanilla ice cream adds a cool contrast that complements the warm, soft pudding perfectly.
Side Dishes
Though rich and filling on its own, pairing the bread pudding with lightly brewed coffee or an aromatic cup of chai tea makes for a delightful treat. Fresh berries also provide a refreshing balance to the dessert’s sweetness.
Creative Ways to Present
For a festive touch, serve the pudding in individual ramekins drizzled with warm caramel sauce and sprinkled with toasted pecans or walnuts for some crunch. You could also add a sprig of fresh mint to bring a pop of color and a hint of brightness.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover bread pudding, store it airtight in the refrigerator for up to 3 days. This way, the flavors meld even more, and it tastes just as comforting when reheated.
Freezing
You can freeze portions of the pudding by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container. This dessert freezes beautifully for up to 2 months, making it a perfect make-ahead option for busy days or unexpected guests.
Reheating
To enjoy your leftovers warm, reheat the pudding in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also microwave individual servings for 30 to 60 seconds. Reheat the caramel sauce on the stove or in short bursts in the microwave and pour over the pudding just before serving.
FAQs
Can I use other types of bread for this recipe?
Absolutely! While white bread is traditional, you can use brioche, challah, or even croissants to add a richer flavor and texture. Just keep in mind that denser breads might require a bit more soaking time.
Is it possible to make this dessert dairy-free?
Yes, simply substitute the milk for almond, coconut, or oat milk, and use a dairy-free butter alternative. The coconut or almond milk varieties work particularly well to keep the creaminess.
Can I add other dried fruits or nuts?
Definitely! Chopped apricots, dried cranberries, or toasted pecans and walnuts can add exciting textures and flavors. Toss them with the bread cubes before soaking to distribute evenly.
How do I know when the bread pudding is fully cooked?
Look for a set, golden-brown top and test by inserting a knife in the center; if it comes out clean without wet custard, it’s done. The pudding should feel firm but still soft and custardy inside.
What is the best way to reheat the caramel sauce?
Reheat the caramel sauce gently on the stove over low heat while stirring, or microwave it in short bursts, stirring in between, to avoid burning. Adding a tiny splash of cream can help if it thickens too much after cooling.
Final Thoughts
There is truly nothing like indulging in a homemade Old-Fashioned Vanilla Bread Pudding with Caramel Sauce Recipe that brings a sense of comfort and joy to your kitchen. It’s an easy, timeless dessert that invites warm memories and smiles around every table. So go ahead and treat yourself—you deserve a little sweet comfort today!
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Old-Fashioned Vanilla Bread Pudding with Caramel Sauce Recipe
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hr 5 mins
- Yield: 6 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
Old-Fashioned Vanilla Bread Pudding with Caramel Sauce is a comforting classic dessert that combines soft, soaked bread cubes with a sweet vanilla custard base, studded with raisins, and topped with a rich, buttery caramel sauce. Perfectly baked to a golden brown, this indulgent dish offers warm vanilla flavor and a luscious caramel finish, making it an ideal treat for cozy evenings or festive occasions.
Ingredients
Bread Pudding
- 4 cups cubed white bread (approximately 8 slices, cut into 1-inch pieces)
- 2 large eggs (lightly beaten)
- 2 cups milk
- ¼ cup raisins
- ¼ cup butter (softened)
- ¼ cup granulated sugar
- ¼ teaspoon ground nutmeg
- 1 tablespoon vanilla extract
Caramel Sauce
- ¼ cup granulated sugar
- ¼ cup brown sugar (firmly packed)
- ¼ cup butter
- ¼ cup heavy whipping cream
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking the pudding.
- Soak Bread: In a large bowl, combine the cubed white bread and raisins. In a saucepan, heat the milk and softened butter together until the butter melts fully; then pour this warm mixture over the bread cubes. Let this soak for about 10 minutes until the bread absorbs the liquid.
- Mix Ingredients: Add granulated sugar, lightly beaten eggs, vanilla extract, and ground nutmeg into the soaked bread mixture. Stir thoroughly to evenly distribute all ingredients and create the custard base.
- Prepare Baking Dish: Grease a casserole dish that holds at least 1 ½ quarts capacity, then transfer the combined bread mixture into the dish, spreading it evenly.
- Bake Pudding: Place the dish into the preheated oven and bake for 40–50 minutes until the top is golden brown and the center is firm. To check doneness, insert a knife or toothpick; if it comes out clean, the pudding is ready.
- Make Caramel Sauce: While the pudding bakes, prepare the caramel sauce by mixing butter, granulated sugar, and brown sugar in a saucepan over medium heat. Stir continuously as the mixture thickens and begins to boil, around 5–8 minutes. Remove from heat and stir in the heavy whipping cream until smooth.
- Serve: Once the pudding is out of the oven and slightly cooled, drizzle the warm caramel sauce over each serving. Optionally, add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Serve warm with whipped cream or vanilla ice cream for added richness.
- For a nut-free version, omit the nutmeg or substitute with cinnamon if desired.
- Use day-old bread for better texture and absorption in the pudding.
- Ensure the caramel sauce does not burn by stirring constantly while heating.
- The bread pudding can be made a day ahead and reheated in the oven.
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