Caramel bread pudding takes humble sandwich bread and elevates it into a custardy dessert by bathing it in a vanilla-spiked milk mixture and finishing it over a glossy layer of amber caramel. It turns leftover bread into something spectacular, a deep caramel notes, soft pudding texture, and a golden finish that’s perfect for after-dinner decadence, brunch indulgence, or holiday comfort.
Fans of sticky toffee pudding, crème caramel, and old-school custards will all love its warm, homey richness. You can even make it for family dinners and potlucks.
What is Caramel Bread Pudding?
Caramel bread pudding is a baked or steamed custard dessert. What sets this version apart is the caramel layer that involves sugar melted to a deep brown and poured into the bottom of the pan. So that when the pan is inverted, the pudding sits on a sticky, luscious caramel sauce.
Historically, bread pudding evolved as an economical way to use stale bread across many cuisines. Today, it’s a beloved comfort dessert with countless regional twists.
Pro Tips for the Best Caramel Bread Pudding
- Make the caramel carefully over low heat, because once it goes from amber to brown, it can burn in seconds. So, have your pan ready and stay attentive.
- Warm the milk before adding the dissolved pudding powder so the mixture thickens evenly and you avoid lumps.
- You can steam or bake in a water bath at 160°C/325°F for about 35–40 minutes until set but still jiggly in the center.
- Serve warm with a scoop of ice cream or whipped cream.
Frequently Asked Questions
What type of bread works best for bread pudding?
Plain white sandwich bread that is a day old gives a very soft, tender pudding. Avoid heavily seeded or wholegrain loaves unless you want a denser texture.
Why is my pudding grainy or lumpy?
Lumps usually come from undissolved pudding mix or adding cold liquid to warm ingredients. Whisk the pudding powder into water until smooth, and warm the milk separately before combining. Then, whisk continuously over low heat until it thickens.
How sweet will this be, and can I reduce the sugar?
This recipe is moderately sweet because of the caramel and milk sugar. Reduce the sugar in the custard if you prefer less sweetness, but keep enough sugar for the caramel layer.
Can I add flavor variations?
Absolutely, stir in orange zest, a splash of rum or coffee liqueur, and a teaspoon of cinnamon. You can also fold in raisins/soaked dried fruit for extra texture and flavor.
How to Store Caramel Bread Pudding
Refrigerate covered for up to 4 days and keep it in the pan or transfer to an airtight container. Serve chilled or reheat single portions in the microwave for 20–30 seconds. You can also warm the whole pan in a 150°C/300°F oven until heated through.
Ingredients
How to Make Caramel Bread Pudding
Place sugar in a small sauté pan over low heat and let the sugar melt slowly, swirling occasionally until it reaches a deep amber/brown color. Remove from heat immediately.
Place sugar in a small sauté pan over low heat and let the sugar melt slowly, swirling occasionally until it reaches a deep amber/brown color. Remove from heat immediately.
Pour the caramel into a 15cm (6-inch) round baking pan, tilting to evenly coat the bottom.
Pour the caramel into a 15cm (6-inch) round baking pan, tilting to evenly coat the bottom.
Remove crusts from the bread slices and blend the slices to make fine crumbs.
Remove crusts from the bread slices and blend the slices to make fine crumbs.
In a small bowl, whisk pudding powder and water until completely smooth and lump-free.
In a small bowl, whisk pudding powder and water until completely smooth and lump-free.
In a saucepan, heat milk and sugar, just until steaming, and do not boil.
In a saucepan, heat milk and sugar, just until steaming, and do not boil.
Pour the pudding mixture into the warm milk and mix in the bread crumbs. Return the saucepan to low heat and warm, stirring constantly, until the mixture becomes noticeably thick.
Pour the pudding mixture into the warm milk and mix in the bread crumbs. Return the saucepan to low heat and warm, stirring constantly, until the mixture becomes noticeably thick.
Pour the custard mixture over the set caramel, spreading evenly, and cover tightly with foil. Steam the covered pan for 30 minutes bain-marie style. Remove the pan and let it cool to room temperature. Transfer to the fridge and chill for at least 2 hours to firm up.
Pour the custard mixture over the set caramel, spreading evenly, and cover tightly with foil. Steam the covered pan for 30 minutes bain-marie style. Remove the pan and let it cool to room temperature. Transfer to the fridge and chill for at least 2 hours to firm up.
To unmold, run a thin knife around the edge, place a serving plate on top, and invert quickly, the caramel will flow over the pudding. Slice and serve.
To unmold, run a thin knife around the edge, place a serving plate on top, and invert quickly, the caramel will flow over the pudding. Slice and serve.
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