Caramel Bread Pudding

I wanted to post a delicious dessert in celebration of my birthday month. I adore caramel flavored anything and this Caramel Bread Pudding is right up my alley! I think one of the coolest things about this dessert is that it is really easy to make. I’m able to start with the bread I usually have in my cupboard like a brioche, or loaf of country white, then I have to get the custard ingredients and it’s already halfway ready for the oven. 

The most notable part of this dessert is making the caramel from scratch. I use the method I learned of melting sugar in the pan until it becomes caramel. It’s very easy, I think, but requires your complete attention. Do not leave the stovetop while it’s converting from sugar to caramel because the process is swift and you don’t want it to burn. It can go from sweet to burnt almost in an instant! When it’s achieved the pretty caramel hue and is still runny it’s ready to be taken off the heat and put into a heatproof dish to cool slightly. 

While the caramel cools, cut the bread and make the custard mixture. Toss it altogether in the pan and then drizzle the top with the caramel. At this point it’s ready to be placed in the oven and baked to perfection. I like the top to be a nice golden brown and the custard should be completely cooked through. Test to make sure by sticking a knife or toothpick in it to make sure it comes out clean. This is when you know you’re all set to eat it! 

I let this cool slightly before serving it, but I do like to serve it warm. Sometimes I’ll even add a scoop of vanilla ice cream or dollop of whipped cream to really take it over the top. For a celebration, of course, add a candle. Enjoy!  

Caramel Bread Pudding  

This is such a delicious treat to serve for dessert. I love to make it when I had any bread around the house that’s about to get stale. 

• 8 cups of bread cut into 1-inch cubes – any soft white bread works well here 

• 2 tsp vanilla extract 

• ½ cup sugar  

• 5 eggs 

• 2 cups heavy cream  

• 2 cups milk  

Caramel  

• 1 cup sugar  

Instructions for caramel: 

1. Pour sugar in a pot over medium to low heat until it comes to a boil and thickens. Watch this very carefully and do not touch it with your finger because it’s piping hot and will burn! 

1. Make the caramel first before you proceed. 

Instructions for the pudding: 

1. Preheat oven to 375 degrees. 

1. Spray the pan with a nonstick spray or butter and add the bread chunks to the pan. 

1. In a separate bowl combine the sugar, vanilla, eggs, heavy cream and milk and whisk. 

1. Carefully pour the liquid into the pan with the bread and make sure it is evenly distributed. 

1. Drizzle the fresh caramel over the bread mixture. 

1. Bake the bread for about 45 minutes, or until golden brown and the top is toasted. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.