Caramel Bread Pudding is a tremendous dessert recipe that’s made with candy challah bread, caramel creamer, topped with caramel.

Course: Dessert

Delicacies: American


Servings: 8 Servings

Energy: 527kcal


For The Caramel Sauce

  • ¾ cups butter, (1½ sticks)
  • 1 cup mild brown sugar
  • ¼ cup milk
  • 1 teaspoon vanilla

For The Bread Pudding

  • 24 ounce caramel vanilla espresso creamer
  • 5 giant eggs
  • ½ teaspoon cinnamon
  • 1 loaf Challah bread, lower into 1 inch squares


  • Preheat oven to 350° and spray a 7 x 11 baking dish with non stick spray. Put aside.

For The Caramel Sauce

  • In a small saucepan, soften butter over low warmth.
  • Stir brown sugar and milk into pan, stir.
  • Carry to a boil over low warmth, stirring continually (which shall be roughly 10-12 minutes complete or till caramel sauce has thickened up).
  • Take away from warmth, add vanilla. Stir.
  • Let caramel cool for about 10 minutes.

For The Bread Pudding

  • In a big bowl, whisk creamer, eggs and cinnamon collectively.
  • Add bread cubes into egg combination, stir to coat. Let sit whereas caramel cools.
  • Place bread into ready baking dish then pour caramel sauce over bread combination.
  • Cowl with foil and bake for 60 minutes then take away foil and bake for a further quarter-hour(I used a deep 7 x 11 baking dish. In the event you use a 9×13 baking dish, the time will must be adjusted. Begin checking at about 45 minutes).
  • Take away from oven and serve heat.

continued on next page


Related Articles

Back to top button