If I had to choose one dessert to eat forever, this Bread Pudding would be it. No contest. This cinnamon bread pudding is rich, cozy, nostalgic, and topped with the most indulgent caramel sauce made with sweetened condensed milk. It’s the kind of dessert that feels special but is still incredibly simple to make—no fancy techniques, no stress, just pure comfort.
This recipe has become a staple in our home, especially when we want something warm and comforting that feels like it came straight from a restaurant dessert menu. Serve it after dinner, bring it to a gathering, or make it just because—this one never disappoints.
Why You’ll Love This Bread Pudding
- Ultra cozy & nostalgic – Warm cinnamon bread, custardy center, caramel drizzle… need I say more?
- Simple ingredients – Nothing complicated or hard to find. You probably have all these ingredients in your pantry and fridge already.
- Perfect for entertaining – Feels fancy, but can be prepped quickly.
- Customizable – Use brioche or cinnamon bread, add ice cream, adjust sweetness.
- Crowd-pleaser – Every single person I’ve served this to asks for the recipe.
What Makes This Bread Pudding Special
The secret here is cinnamon burst bread (I love Great Harvest) paired with a custard base made richer by sweetened condensed milk. It creates the most tender, flavorful bread pudding without being dry or eggy.
And then there’s the caramel sauce—warm, buttery, and pourable, made right on the stovetop while the bread pudding finishes baking. It soaks into every slice and takes this dessert completely over the top.
Ingredients for Bread Pudding
For the Bread Pudding
- ½ loaf Cinnaburst Great Harvest Bread (or Cinnamon Chip if it's not Christmas time OR brioche)
- 4 tablespoons butter
- ½ can (7 oz) sweetened condensed milk
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup milk
- ¼ cup heavy cream
- ½ cup sugar
- 3 eggs
For the Caramel Sauce
- ½ can (7 oz) sweetened condensed milk
- ¼ cup brown sugar
- 2 tablespoons butter
- ½ cup heavy cream (or ¼ cup milk)
- ½ teaspoon vanilla extract
How to Make Bread Pudding
1. Prep the Pan
Preheat oven to 350°F. Line a 9×9 baking dish with parchment paper and set aside.
2. Add the Bread
Cut the bread into 1-inch cubes and place evenly in the prepared pan.
3. Make the Custard Base
In a saucepan over medium-low heat, melt together:
- Butter
- Sweetened condensed milk
- Vanilla
- Salt
- Milk
- Heavy cream
- Sugar
Once melted and smooth, remove from heat.
4. Temper the Eggs
In a separate bowl, whisk the eggs. Slowly pour the warm butter mixture into the eggs while whisking gently to avoid scrambling.
5. Assemble & Bake
Pour the custard mixture evenly over the bread. Press the bread down gently so it fully absorbs the liquid.
Bake for 40–55 minutes, until the top is golden and the center is set.
How to Make the Caramel Sauce for over the bread pudding
When the bread pudding has about 10 minutes left, combine all caramel sauce ingredients in a saucepan over low heat. Stir until the butter melts and everything is smooth and pourable.
Drizzle over individual slices or pour directly over the entire pan.
Serving Suggestions
- Serve warm with a generous drizzle of caramel sauce
- Add a scoop of vanilla ice cream for the ultimate dessert
- Enjoy with a cold glass of milk (my personal favorite)
Tips for Success
- Slightly stale bread works best—it soaks up the custard beautifully.
- Don’t skip pressing the bread down before baking.
- If the top browns too quickly, loosely tent with foil.
- This reheats incredibly well—hello leftovers.
Storage & Reheating the Bread Pudding
- Store covered in the fridge for up to 7 days.
- Reheat individual servings in the microwave for 20–30 seconds.
- Warm caramel sauce separately if needed.
Final Thoughts
This bread pudding is more than just dessert—it’s comfort, nostalgia, and indulgence all in one. If you’re looking for a dessert that feels extra special without extra effort, this is the one.
If you make it, I’d love to hear what you think. And fair warning—you may never want another bread pudding recipe again.
If you want to try other delicious recipes, check out my other desserts here.
Bread Pudding with Caramel Sauce
Equipment
- 1 9x9 baking dish
Ingredients
For the Bread Pudding:
- ½ loaf Cinnamon Burst Great Harvest Bread or ½ loaf brioche bread
- 4 tablespoons butter
- ½ can 7 oz sweetened condensed milk
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup milk
- ¼ cup heavy cream
- ½ cup sugar
- 3 eggs
For the Caramel Sauce:
- ½ can 7 oz sweetened condensed milk
- ¼ cup brown sugar
- 2 tablespoons butter
- ½ cup heavy cream or ¼ cup milk
- ½ teaspoon vanilla extract
Instructions
For the Bread Pudding:
- Line a 9x9 baking pan with parchment paper and set aside. Preheat the oven to 350 degrees F.
- Cut bread loaf into small 1-inch squares. Place bread pieces in prepared baking dish.
- In a saucepan, melt together the butter, sweetened condensed milk, vanilla, salt, milk, heavy cream and sugar. Once butter is melted, set aside.
- In a separate bowl, whisk together the three eggs and slowly pour melted butter mixture into the eggs. Whisk together gently.
- Pour over the bread in the prepared baking dish and press bread down to soak into the mixture. Bake for 45 to 55 minutes, or until browned on top and cooked through.
For the Caramel Sauce:
- When the bread has 10 minutes left, start the caramel sauce by combining all ingredients in the “For the caramel sauce” section into a saucepan. Heat on low until butter is melted.
- Pour the caramel sauce over each individual slice of bread pudding, or pour over the entire dish.
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