New Orleans Bread Pudding Caramel (Printable)
Custardy bread pudding paired with a silky caramel sauce delivers comforting Southern flavors.
# What You’ll Need:
→ Bread Pudding Base
01 - 6 cups day-old French bread, cut into 1-inch cubes
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 1 cup granulated sugar
06 - 2 tsp pure vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/2 cup raisins
10 - 3 tbsp unsalted butter, melted
11 - Pinch of salt
→ Caramel Sauce
12 - 1 cup granulated sugar
13 - 1/4 cup water
14 - 4 tbsp unsalted butter, cubed
15 - 1/2 cup heavy cream
16 - 1/2 tsp pure vanilla extract
17 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Place bread cubes in a large mixing bowl. Pour milk and cream over the bread, tossing gently to coat evenly. Let stand for 10 minutes to absorb liquid.
03 - Whisk together eggs, sugar, vanilla, cinnamon, nutmeg, and salt in a separate bowl. Add melted butter and whisk until fully incorporated.
04 - Pour custard mixture over soaked bread. Add raisins and fold gently until bread is evenly coated and raisins are distributed throughout.
05 - Spread mixture evenly in the prepared baking dish, pressing down lightly to compact.
06 - Bake for 45 to 50 minutes until golden brown and set. A knife inserted in the center should come out clean. Allow to cool slightly while preparing sauce.
07 - Combine sugar and water in a medium saucepan. Cook over medium heat, swirling pan occasionally until sugar dissolves and mixture turns deep amber, approximately 8 to 10 minutes. Do not stir.
08 - Remove from heat. Carefully whisk in butter—mixture will bubble vigorously. Slowly add cream while whisking constantly until smooth. Stir in vanilla and salt.
09 - Serve bread pudding warm, generously drizzled with warm caramel sauce.
# Expert Advice:
01 -
- The contrast between the silky custard center and slightly crisp edges is absolutely addictive
- That homemade caramel sauce turns a humble dessert into something restaurant worthy
- It transforms leftover bread into the most indulgent comfort food imaginable
02 -
- Don't stir the caramel sugar mixture or it will crystallize into a grainy mess
- Let the bread pudding rest about 10 minutes before serving so it sets properly
- The caramel sauce continues thickening as it cools, so don't overcook it
03 -
- Cut your bread into uniform 1 inch cubes for even baking
- Let the caramel cool completely before storing it in the refrigerator