The Best Bread Pudding

Slice of bread pudding with caramel sauce.

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4.92 from 24 votes

Prep Time 35

Cook Time 45

Soaking Time 8

Total Time 9 20

Servings

Calories 769kcal

Author Stacey Little

Ingredients

4 cups heavy cream
15 large eggs
1 1/2 cups white sugar
2 tablespoons cinnamon
1 tablespoons vanilla extract
1 1/2 cups firmly packed brown sugar (light or dark)
2 French baguettes

Sauce:

2 cups heavy cream
1 cup unsalted butter
2 cups brown sugar

Instructions

Mix the cream, eggs, white sugar, cinnamon and vanilla together very well in a very large bowl.
Slice the baguettes lengthwise then cut into 1-inch cubes.
Soak the bread in the cream mixture in the refrigerator overnight, covered.
Preheat the oven to 325°F and spray a 9x13-inch casserole dish with nonstick cooking spray.
Layer in the soaked bread but not all the cream mixture. Discard the remaining cream mixture. (See blog post about remaining custard.)
Leave the bread about 1/2-inch from the top of the dish so it has room to rise when baking.
Sprinkle the brown sugar over the top and bake for 45 minutes, then start checking and remove when center is set.

For the Sauce:

Melt the butter in a small saucepan over medium-low heat, then add brown sugar and bring to a boil.
Add the cream and stir very well then set aside.
When the bread pudding is ready let it cool for 15 minutes then pour the sauce over the top so it can soak in. You may not need all of the sauce.

Notes

Nutritional estimate assumes about 1/3 of the custard mixture is retaining in the soaked bread.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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