Bread Pudding Recipe with Vanilla Caramel Sauce

4.34 from 24 votes

Luscious comfort food at its decadent best! Treat your family to this easy classic Bread Pudding Recipe with Vanilla Caramel Sauce!

Course Dessert

Cuisine European

Keyword bread pudding, bread pudding recipe

Prep Time 20

Cook Time 45

Resting Time 1 10

Total Time 2 15

Servings

Calories 542kcal

Author Aubrey

Grease a 9-inch x 13-inch baking dish with butter. Place the bread cubes into the pan. Sprinkle the raisins over the bread and then drizzle the melted butter all over. (Do not mix bread cubes yet.) Set aside.
In a large mixing bowl, whisk the eggs until evenly beaten. Then whisk in the sugars, half-and-half, milk, and vanilla until evenly combined.
Pour the egg mixture over the bread cubes. Gently press the bread down into the custard. Let that rest for at least 1 hour so the bread can soak up the custard.
Preheat the oven to 350 degrees F. Bake uncovered for 35 minutes. Then loosely cover the dish with foil and cook another 10 minutes. (Be careful putting the foil in place!)
While bread pudding is cooking, make the vanilla caramel sauce. Place a medium saucepan over medium heat and add in the butter and brown sugar. Cook, stirring constantly, until completely melted. Whisk in the evaporated milk and bring to a boil, stirring constantly. Remove from the heat and whisk in the vanilla and salt. Set aside.
Remove the bread pudding from the oven, remove the foil, and allow to cool for about 10 minutes before serving. Cut into slices, pour vanilla caramel sauce over the top of each slice, and serve warm. (This bread pudding is even better the next day!)

Nutritional information is based on the bread pudding being cut into 12 squares and topped with 2 tablespoons of vanilla caramel sauce. These numbers may vary depending on the slice of your slices and the amount of sauce poured over the top.
To prep ahead, you can pour the egg mixture over the bread cubes, cover the baking dish, and let it soak overnight (up to 8 hours). Then bake as directed. I'll prep in the morning and bake on Thanksgiving or Christmas when the oven is free, while we enjoy our dinner.