Bread Pudding with Caramel Sauce
Warm cinnamon bread pudding with a rich caramel sauce made from sweetened condensed milk. An easy, cozy dessert everyone loves.
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.