If you’ve been searching for the perfect Salted Caramel Bread Pudding, this is it. No fruit. No fuss. Just pure indulgence, baked to golden perfection and dripping with rich, buttery salted caramel sauce. Sound good? Let’s dive in.
Why You’ll Love This Salted Caramel Bread Pudding
- No fruit—just sweet, custard-soaked bread and a crisp, sugary top.
- Brioche + French bread give the perfect balance of soft and chewy textures.
- Homemade salted caramel sauce adds the ultimate finishing touch.
- Great for holidays, dinner parties, or just because.
This recipe is simple, straightforward, and absolutely worth the time.
Salted Caramel Bread Pudding
Ingredients You’ll Need
For the Bread Pudding:
- 4 cups heavy cream
- 6 large eggs
- 1 cup light brown sugar, packed
- 2 cups granulated sugar
- 2 sticks (16 tablespoons) unsalted butter, melted (reserve 2 tablespoons)
- 2 loaves day-old French bread, cut into 1-inch cubes
- 1 loaf day-old brioche bread, torn or cut into 1-inch pieces
- Nonstick cooking spray
- 1 9×13-inch baking dish
For the Salted Caramel Sauce:
- 1 cup light brown sugar
- 5 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/3 cup heavy whipping cream
Step-by-Step Instructions
1. Prepare the Bread Pudding Base
- In a large mixing bowl, whisk together heavy cream and eggs.
- Add 1 cup of brown sugar and 2 cups of granulated sugar. Mix well.
- Stir in the melted butter (reserve 2 tablespoons for later).
- Gently fold in the cubed French and brioche bread.
- Make sure every piece is soaked in the custard mixture.
- Let it sit while you prep your baking dish.
2. Set Up the Baking Dish
- Preheat your oven to 350°F.
- Spray a 9×13 baking dish with nonstick spray.
- Pour the reserved melted butter into the bottom of the dish.
- Spread the custard-soaked bread evenly into the pan.
- Cover with foil or plastic wrap and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Bake the Bread Pudding
- Remove the wrap.
- Sprinkle 1 tablespoon each of granulated and light brown sugar over the top.
- Bake uncovered for 45 to 50 minutes, or until a knife inserted in the center comes out clean.
Make the Salted Caramel Sauce
This is where the magic happens.
- In a medium saucepan, combine the brown sugar, butter, and salt.
- Turn the heat to low and stir constantly until everything is melted and smooth.
- Slowly add the heavy cream and whisk until it thickens—about 2 to 3 minutes.
- Remove from heat.
Pro tip: Let it cool slightly before serving—it thickens more as it cools.
Serving Suggestions
- Serve warm bread pudding with a generous drizzle of salted caramel sauce.
- Top with a scoop of sweet cream or vanilla ice cream.
- Want extra crunch? Add chopped toasted pecans or walnuts.
- Make it a brunch showstopper or a cozy dessert.
Storage Tips
Got leftovers?
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 300°F for about 10-15 minutes, or until warm.
- The caramel sauce can be stored in a sealed jar in the fridge for up to a week. Reheat gently before using.
Make It Your Own
Not a fan of brioche? You can try:
- Challah bread
- Croissants
- White sandwich bread (for a more budget-friendly version)
Want to make it a little boozy? Add 1–2 tablespoons of bourbon or dark rum to the custard mix. It’ll give it a nice grown-up twist.
Questions You Might Have
Can I use all French bread instead of mixing with brioche?
Absolutely. Brioche adds richness, but French bread holds up great on its own.
Why do I need to use day-old bread?
It absorbs the custard better without turning mushy. Fresh bread can get too soggy.
Can I make this ahead?
Yes! Assemble the night before, refrigerate, and bake when ready.
Salted Caramel Bread Pudding is the kind of dessert that satisfies every craving.
Sweet. Salty. Creamy. Crunchy.
It’s comfort food in its best form.
No fancy ingredients. No complicated steps. Just solid, honest flavor.
Salted Caramel Bread Pudding
Prep Time: 15 minutes
Chill Time: 1 hour
Cook Time: 45–50 minutes
Total Time: ~2 hours
Servings: 8–10
Ingredients
Bread Pudding:
- 4 cups heavy cream
- 6 large eggs
- 1 cup light brown sugar
- 2 cups granulated sugar
- 2 sticks (16 tbsp) unsalted butter, melted (reserve 2 tbsp)
- 2 loaves day-old French bread, cubed
- 1 loaf day-old brioche bread, torn
- Nonstick spray
- 9×13 baking dish
Salted Caramel Sauce:
- 1 cup light brown sugar
- 5 tbsp unsalted butter
- 1 tsp kosher salt
- 1/3 cup heavy cream
Instructions
- Whisk cream, eggs, sugars, and butter.
- Fold in cubed bread until soaked.
- Butter bottom of dish, add bread mix.
- Chill 1 hour or overnight.
- Bake uncovered at 350°F for 45–50 minutes.
- For sauce: Melt sugar, butter, salt; whisk in cream.
- Serve pudding warm with caramel sauce and ice cream.
Ready to try it?
You’ll love how simple and rich this Salted Caramel Bread Pudding turns out.
Go ahead—bookmark it now. You’ll be making it again and again.
