Description
Soft bread cubes soak up a creamy vanilla custard, then bake to golden perfection. A silky vanilla caramel sauce, rich and slightly salted, trickles over each warm slice for a sumptuous end to any meal.
Ingredients
- 8 cups cubed day-old bread
- 4 each large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- pinch sea salt
Instructions
- Preheat the oven to 350°F and butter a 9×9-inch baking dish.
- In a large bowl whisk together eggs, 3/4 cup sugar, 2 tsp vanilla extract, and 1/4 tsp salt.
- Stir in milk, 1 cup heavy cream, and 2 tbsp melted butter until combined.
- Add cubed bread and toss gently to coat. Let stand 10 minutes to absorb liquid.
- Transfer the mixture to the prepared dish and bake for 45–50 minutes until set and golden.
- Meanwhile, make the caramel sauce by combining 1 cup sugar and 1/4 cup water in a saucepan over medium heat.
- Cook without stirring for 5–7 minutes until the mixture turns a deep amber.
- Remove from heat and carefully whisk in 1/2 cup heavy cream until smooth.
- Stir in 2 tbsp butter, 1 tsp vanilla extract, and a pinch of sea salt until fully incorporated.
- Serve warm slices of bread pudding drizzled with vanilla caramel sauce.
Notes
- Use stale or day-old bread for ideal texture
- Substitute half-and-half for cream if you prefer a lighter pudding
- Caramel sauce can be made ahead and stored in the refrigerator
- Watch the caramel closely as it can burn quickly