Bread Pudding with Caramel Sauce

Bread pudding in a turquoise baking dish on a striped towel, after baking

Bread Pudding with Caramel Sauce is a gooey, delicious ending to any holiday meal. Made with simple ingredients, including Land O’Lakes® Half & Half, this easy bread pudding recipe is fit for any celebration.

Prep Time 20

Cook Time 50

Steeping Time 2

Total Time 3 10

Servings -12 servings

Calories 445kcal

Ingredients

Bread Pudding

1 1lb loaf brioche bread, cut into 1” cubes
6 large eggs
2 cups Land O Lakes® Half & Half
2 cups whole milk
1 ¼ cup granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon kosher salt

Caramel Sauce

1 cup granulated sugar
¼ cup water
4 tablespoons unsalted butter cold and cut into ½” cubes
¾ cup Land O Lakes® Half & Half
1 tablespoon pure vanilla extract
¼ teaspoon kosher salt

Instructions

Make the Bread Pudding
Spray a 9”x13” baking dish with butter or nonstick baking spray.
Add bread cubes to the prepared dish in an even layer.
In a large bowl, whisk together the eggs, Land O Lakes® Half & Half, milk, sugar, vanilla extract and salt until combined.
Pour the custard over the bread cubes, and press the cubes down to ensure they’re submerged in the liquid.
Cover with plastic wrap, and refrigerate for 1-2 hours. (This step allows the bread to soak up the custard, so don’t skip it!)
When the soak is completed, preheat the oven to 350˚F.
Uncover the bread pudding, and bake until it’s set in the center, about 50-60 minutes. It should be slightly puffed and golden brown, too.
Make the Caramel Sauce
In a deep saucepan (at least 2 qt.—my 1.5 qt. one overflowed when testing this recipe), add the sugar and the water. Heat over medium-low until the sugar dissolves, stirring occasionally with a rubber spatula.
When the sugar has dissolved, turn up the heat to medium-high. Bring the mixture to a boil—and do not stir or touch it. If you see sugar crystals stuck to the sides of your pan, use a wet pastry brush to wipe down the sides. Be very careful, as this boiling sugar is hot.
Boil for 5-8 minutes, until the sugar turns a light amber color. (Please note that when the sugar begins to change color, it happens quickly. Do not walk away from the stovetop. Also, be aware that the sugar will continue to cook after the heat is turned off, so working quickly with the additional ingredients is important.)
Turn off the heat, and immediately pour in the Land O Lakes® Half & Half slowly, stirring it constantly. It will bubble vigorously, so please be careful!
Next, stir in the butter, vanilla and salt.
Pour the mixture into a jar to cool (it will thicken as it cools, so don’t fret it if seems thin), and then serve over the bread pudding!

Notes

Caramel tips and tricks

Give yourself time! Meaning—don’t rush. The caramel sauce can take you as little as 15 minutes, but it can take upwards of 30 if you’re keeping the heat lower. (And if you keep the heat lower, that’s totally OK!)
If you see sugar crystals sticking to the sides of your saucepan when the sugar is boiling, use a silicone pastry brush dipped in water to brush them away. These crystals could lead to a grainier caramel sauce.
The sugar will continue to cook after you remove the saucepan from the heat. Keep this in mind, and don’t wait too long to add the Land O Lakes® Half & Half.
Don’t be discouraged if it’s runny. It’ll thicken up as it cools!
Reheat it in the microwave for 15-20 second increments until warm, if making it in advance. You don’t want to overcook it by heating it for too long!

Easy entertaining tips and tricks:

If you’re planning to serve this bread pudding to guests at the holidays, you have two options.

Option 1: Bake the bread pudding 1-2 days ahead of time. Store it in the fridge covered when it’s cooled completely. Reheat in a 325˚F oven covered in foil until heated through and delicious.

Option 2: Make the bread pudding the same day you’re hosting guests. If this is the case…

Make a detailed cooking timeline beforehand, especially if you plan to serve this bread pudding straight from the oven. Remember: it has to soak for 1-2 hours before you bake it, and it bakes for at least 50 minutes, then it has to cool for 15 or so minutes before you can slice it.
Get the bread nice and stale. This means going to the store 2-3 days beforehand and chopping the bread. I leave mine out in a bowl that’s covered with a kitchen towel.
Make the caramel sauce beforehand. Keep it in the fridge until it’s go time, and reheat in 15-second increments in the microwave until bubbly and delicious. (Be careful to not heat it for too long or it could burn!)

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