Salted Caramel Bread Pudding (Comfort Dessert) – Cozy, Rich, and Simple

Bread pudding is the kind of dessert that feels like a hug in a bowl. It’s warm, soft, and full of nostalgic flavor. This version leans into that comfort with a silky salted caramel sauce that soaks into every bite.

It’s easy to make, forgiving, and perfect for using up leftover bread. Serve it for a family dessert, a chilly evening treat, or a holiday table—no fancy tools required.

Print Recipe

Salted Caramel Bread Pudding (Comfort Dessert) - Cozy, Rich, and Simple

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Servings: 8 servings

Ingredients

• Bread: 10–12 cups cubed day-old brioche, challah, or French bread
• Milk: 2 cups whole milk
• Cream: 1 cup heavy cream
• Eggs: 4 large
• Sugar (granulated): 1/2 cup for custard
• Brown sugar: 1/4 cup for custard
• Vanilla extract: 2 teaspoons
• Cinnamon: 1 teaspoon (optional but lovely)
• Salt: 1/2 teaspoon for custard + more for caramel
• Butter: 2 tablespoons (for greasing and flavor)
• Salted Caramel Sauce:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup heavy cream, warm
• 1 teaspoon flaky sea salt (or 1/2 teaspoon fine sea salt)
• 1 teaspoon vanilla extract (optional)

Instructions

• Prep the bread: Cut bread into 1-inch cubes. If it’s fresh, spread on a sheet pan and dry in a 300°F (150°C) oven for 10–12 minutes.You want it slightly crisp on the outside.
• Grease the dish: Butter a 9x13-inch baking dish (or similar). Add the bread cubes in an even layer.
• Make the custard: In a large bowl, whisk milk, cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, and salt until smooth.
• Combine: Pour custard over the bread. Gently press the bread down to help it absorb.Let sit for 15–20 minutes while you make the caramel.
• Make the caramel: In a heavy pot, sprinkle sugar in an even layer. Heat over medium, letting it melt and turn amber. Swirl gently; don’t stir.Once deep amber, whisk in butter (it will bubble). Slowly add warm cream while whisking until smooth. Stir in salt and vanilla.Remove from heat.
• Add caramel: Drizzle about half the caramel over the soaked bread and gently toss or press so it distributes.
• Bake: Cover loosely with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake another 20–25 minutes, until the center is set and the top is golden with crisp edges.
• Finish: Let rest 10 minutes. Drizzle with more caramel and a pinch of flaky salt.Serve warm with extra sauce on the side.

Why This Recipe Works

This bread pudding strikes the right balance: crisp edges, custardy centers, and a bold salted caramel finish. The trick is using slightly stale bread, which soaks up the custard without turning mushy.

A quick homemade caramel adds depth, while a pinch of salt brightens the sweetness. It all bakes in one dish, making it simple and satisfying.

Shopping List

• Bread: 10–12 cups cubed day-old brioche, challah, or French bread
• Milk: 2 cups whole milk
• Cream: 1 cup heavy cream
• Eggs: 4 large
• Sugar (granulated): 1/2 cup for custard
• Brown sugar: 1/4 cup for custard
• Vanilla extract: 2 teaspoons
• Cinnamon: 1 teaspoon (optional but lovely)
• Salt: 1/2 teaspoon for custard + more for caramel
• Butter: 2 tablespoons (for greasing and flavor)
• Salted Caramel Sauce:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup heavy cream, warm
• 1 teaspoon flaky sea salt (or 1/2 teaspoon fine sea salt)
• 1 teaspoon vanilla extract (optional)

Step-by-Step Instructions

1. Prep the bread: Cut bread into 1-inch cubes. If it’s fresh, spread on a sheet pan and dry in a 300°F (150°C) oven for 10–12 minutes.

   You want it slightly crisp on the outside.

2. Grease the dish: Butter a 9×13-inch baking dish (or similar). Add the bread cubes in an even layer.
3. Make the custard: In a large bowl, whisk milk, cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, and salt until smooth.
4. Combine: Pour custard over the bread. Gently press the bread down to help it absorb.

   Let sit for 15–20 minutes while you make the caramel.

5. Make the caramel: In a heavy pot, sprinkle sugar in an even layer. Heat over medium, letting it melt and turn amber. Swirl gently; don’t stir.

   Once deep amber, whisk in butter (it will bubble). Slowly add warm cream while whisking until smooth. Stir in salt and vanilla.

   Remove from heat.

6. Add caramel: Drizzle about half the caramel over the soaked bread and gently toss or press so it distributes.
7. Bake: Cover loosely with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake another 20–25 minutes, until the center is set and the top is golden with crisp edges.
8. Finish: Let rest 10 minutes. Drizzle with more caramel and a pinch of flaky salt.

   Serve warm with extra sauce on the side.

Keeping It Fresh

Store leftovers covered in the fridge for up to 3 days. Reheat individual portions in the microwave in 20–30 second bursts or warm the whole dish in a 300°F (150°C) oven for 10–15 minutes. Keep leftover caramel in a sealed jar in the fridge for up to 2 weeks; warm gently to loosen.

For freezing, wrap portions tightly and freeze up to 2 months; thaw overnight in the fridge, then reheat.

Health Benefits

• Protein and calcium: Eggs and dairy add protein and calcium, which support muscle and bone health.
• Energy: Carbs from bread provide quick energy—great for an occasional treat.
• Portion control: This dessert is rich, so small servings satisfy cravings without overdoing it.

Pitfalls to Watch Out For

• Soggy texture: Fresh, soft bread can turn mushy. Use day-old bread or dry it in the oven first.
• Scrambled eggs: If the custard curdles, the oven may be too hot. Bake at 350°F and avoid overbaking.
• Bitter caramel: Caramel can go from amber to burnt fast.

  Stay close to the stove and remove from heat once deep amber.

• Thin caramel: If sauce seems thin, simmer it for 1–2 minutes to thicken slightly, or let it cool to thicken naturally.

Recipe Variations

• Chocolate chunk: Fold in 1 cup chopped dark chocolate before baking.
• Apple cinnamon: Add 2 cups sautéed apples with a pinch of nutmeg.
• Pecan crunch: Sprinkle 1 cup toasted pecans over the top before baking.
• Bourbon caramel: Stir 1–2 tablespoons bourbon into the caramel off heat.
• Dairy-light: Use half-and-half instead of heavy cream in the custard and a store-bought caramel if preferred.
• Raisin rum: Soak 3/4 cup raisins in warm rum or orange juice; fold into the bread.

FAQ

What’s the best bread to use?

Brioche and challah are ideal because they’re rich and absorb custard well. French bread or a sturdy white loaf also works. Avoid very soft sandwich bread unless you dry it thoroughly first.

Can I use store-bought caramel?

Yes.

Warm it slightly so it’s pourable and add a pinch of flaky sea salt to taste. Homemade has deeper flavor, but store-bought is a good shortcut.

Can I make it ahead?

Yes. Assemble the bread and custard up to 12 hours ahead and refrigerate.

Add caramel just before baking to prevent sogginess. Bake straight from the fridge, adding a few extra minutes.

How do I know it’s done?

The center should be set but still soft, and a knife inserted near the center should come out mostly clean. The top should be golden with some crisp cubes.

Is it very sweet?

It’s sweet but balanced by the salt in the caramel.

If you prefer less sweetness, reduce the sugar in the custard by 2–3 tablespoons and keep the salted caramel as written.

In Conclusion

Salted Caramel Bread Pudding is the definition of cozy comfort—simple ingredients, big flavor, and a warm, custardy texture. It’s easy to make, easy to customize, and even easier to love. Keep a jar of caramel in the fridge, and you’re always one step away from a guaranteed crowd-pleaser.