Today, we’re whipping up a classic bread pudding that’s as indulgent as scrolling through memes on a Monday morning while you’re supposed to be working (jk, jk). A family friend brought this bread pudding to a party a few years ago, and I immediately asked for the recipe to share here after tasting it.
Before we get started, I’m here to admit that the bread pudding is actually just a vehicle for the caramel sauce. Nevertheless, dive into this delectable recipe for Classic Bread Pudding with Brown Sugar-Caramel Sauce. Discover how to turn simple ingredients into an extraordinary dessert that’s as easy to make as it is to love. Indulge in the rich flavors and textures of this timeless make-ahead dessert.
Ingredients: The Building Blocks—and You Probably Have Most of Them in Your Pantry and Fridge
First up, let’s talk about our star player: challah bread. This isn’t just any ol’ loaf; it’s the king of bread, ready to soak up all the goodness without getting soggy. Tear or cut it into 1-1/2-inch cubes if you want to feel rustic, or get precise if you’re feeling fancy. Either way, you’re on your way to pud-tastic times.
The supporting cast includes heavy cream (because we’re not here to play games), whole milk (cream’s slightly less indulgent cousin), and a bit of sugar to sweeten the deal. Combine those eggs, egg yolks (because why not?), and vanilla extract into a potion of dessert alchemy. Vanilla bean paste can make you feel like a wizard, but extract will get you to the same magical place. Your bread cubes are getting a butter bath followed by a custard soak. It’s like a day spa for bread—and a true set-it-and-forget-it dessert. Remember to press down gently; they need to be fully submerged to soak up all that eggy goodness. Then, we’re not just doing a turbinado sugar sprinkle, folks—we’re going full sugar shower here for tons of crunch and sparkle.
After a chill session in the fridge, you can throw it in the oven when you’re serving dinner, and voilà, it’s ready when you are ready for dessert.
Brown Sugar-Caramel Sauce: What We’re All Here For
Making the sauce is a balancing act of sweetness, richness, and a hint of bourbon for that “Oh, you fancy AND you like booze, huh?” touch. Whisk, simmer, and whisk some more—until it’s the consistency of liquid gold. Pour it over your warm bread pudding and bask in the glory of your culinary creation.
And there you have it—a classic bread pudding with a brown sugar-caramel sauce that will make your taste buds stand up and give a standing ovation. Remember, the key to a great bread pudding is the stale bread soaking for hours in the custard bath, so make this dessert when you truly need something you can do ahead.
Happy baking!
Classic Bread Pudding with Brown Sugar-Caramel Sauce
- Yield: 8 to 10 servings 1x
Description
Dive into this delectable recipe for Classic Bread Pudding with Brown Sugar-Caramel Sauce. Discover how to turn simple ingredients into an extraordinary dessert that’s as easy to make as it is to love. Indulge in the rich flavors and textures of this timeless make-ahead dessert.
Ingredients
BREAD PUDDING:
- 1 pound challah bread, torn or cut into 1–1/2-inch cubes
- 1/2 stick (4 tablespoons) butter, melted, plus more at room temperature for greasing the pan
- 1–1/2 cups heavy cream
- 1–1/2 cups whole milk
- 1/3 cup granulated sugar
- Pinch of kosher salt
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon vanilla extract or vanilla bean paste
- Turbinado sugar, for sprinkling
BROWN SUGAR-CARAMEL SAUCE:
- 2 sticks butter
- 3/4 cup (150 grams) granulated sugar
- 1/3 cup (50 grams) light brown sugar
- 1 tablespoon all-purpose flour
- 1/4 cup water
- 1/4 cup cream
- 2 to 3 tablespoons bourbon, to taste
- 1 tablespoon vanilla extract
- Pinch of kosher salt
Instructions
- Preheat the oven to 300°. Spread the bread cubes on a large rimmed baking sheet and bake, stirring occasionally, until the pieces are dry and very light golden brown, about 25 to 30 minutes. Let cool.
- In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, salt, eggs, egg yolks, and vanilla extract. Whisk until thoroughly combined.
- Lightly grease a 9 x 13-inch baking pan and add the bread cubes. Pour the melted butter over top and use your hands to toss together. Pour the custard mixture over the bread cubes and press down gently to fully submerge the bread cubes. Cover with plastic wrap, chill and let sit for 1 to 1-1/2 hours to give the bread time to soak up the custard. Check every so often to ensure the bread is submerged, pressing down gently if necessary.
- Again, preheat the oven to 300°. Remove the bread pudding from the refrigerator and sprinkle the top generously with turbinado sugar. Transfer to the oven and bake until lightly golden and puffed, about 35 to 45 minutes. Let cool while you make the sauce.
- To make the brown sugar-caramel sauce: Combine the butter, sugars, flour, and water in a large saucepan over medium heat. Whisk to combine thoroughly. Bring to a boil, reduce heat slightly, and simmer for 5 to 6 minutes until the sugar is dissolved and the sauce begins to thicken slightly. Add the cream, whisk together, and bring to a boil again. Remove from the heat and add bourbon to taste, vanilla extract, and a pinch of salt. Pour over the warm bread pudding and serve!
- Category: Cobblers/Crisps/Bread Pudding, Desserts