Ingredients
For the Bread Pudding:
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6 cups cubed brioche or French bread (slightly stale)
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2 cups whole milk
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1 cup heavy cream
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¾ cup brown sugar
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3 large eggs
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1 tablespoon vanilla extract (alcohol-free)
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1 teaspoon cinnamon
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¼ teaspoon nutmeg
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½ cup chopped pecans (optional)
For the Caramel Sauce:
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½ cup butter
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1 cup brown sugar
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½ cup heavy cream
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¼ cup vanilla extract (alcohol-free)
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½ teaspoon vanilla extract
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¼ teaspoon salt
Instructions
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Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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Place cubed bread in a large bowl.
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In another bowl, whisk together milk, heavy cream, brown sugar, eggs, vanilla, cinnamon, and nutmeg.
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Pour custard over bread and mix gently. Let sit for 10 minutes.
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Stir in chopped pecans if using. Transfer to prepared baking dish.
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Bake for 45–50 minutes until golden brown and set.
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In a saucepan, melt butter over medium heat. Stir in brown sugar until smooth.
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Slowly add heavy cream while stirring.
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Add vanilla extract and salt; stir 3–5 minutes until thickened.
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Drizzle warm sauce over baked bread pudding before serving.
Notes
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Slightly stale bread absorbs custard better.
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Nuts are optional for added texture.
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Sauce can be made ahead and warmed before serving.
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Can be served with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes