New Orleans Bread Pudding Caramel (Printable)
A custardy Southern dessert featuring bread cubes, raisins, and a luscious caramel drizzle.
# What You'll Need:
→ Bread Pudding Base
01 - 6 cups day-old French bread, cut into 1-inch cubes (about 12 ounces)
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 1 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 cup raisins
10 - 3 tablespoons unsalted butter, melted
11 - Pinch of salt
→ Caramel Sauce
12 - 1 cup granulated sugar
13 - 1/4 cup water
14 - 4 tablespoons unsalted butter, cubed
15 - 1/2 cup heavy cream
16 - 1/2 teaspoon pure vanilla extract
17 - Pinch of salt
# How-to Steps:
01 - Preheat oven to 350°F. Generously butter a 9x13-inch baking dish.
02 - Place bread cubes in a large bowl. Pour milk and cream over bread, tossing gently to coat. Let stand for 10 minutes to absorb liquid.
03 - Whisk together eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Whisk in melted butter.
04 - Pour custard mixture over soaked bread. Add raisins and fold gently until evenly distributed.
05 - Spread bread mixture evenly in prepared baking dish.
06 - Bake for 45-50 minutes until golden brown and set. A knife inserted in center should come out clean. Cool slightly.
07 - Combine sugar and water in medium saucepan over medium heat. Swirl pan (do not stir) until sugar dissolves and turns deep amber, 8-10 minutes.
08 - Remove from heat. Carefully whisk in butter (mixture will bubble). Slowly whisk in cream until smooth. Stir in vanilla and salt.
09 - Serve bread pudding warm, generously drizzled with caramel sauce.
# Expert Pointers:
01 -
- This recipe transforms ordinary stale bread into something extraordinary, perfect for those who hate waste but love indulgence
- The caramel sauce creates this gorgeous contrast against the creamy custard that makes people immediately ask for seconds
02 -
- Resist the urge to cut corners on the bread staling time—fresh bread creates a sad, soggy pudding that never achieves that perfect custard-to-crumb ratio
- When making caramel, sugar can go from perfect to burnt in seconds, so have all your ingredients measured and ready before you start heating
03 -
- Let the caramel sauce cool completely before storing it, then warm it gently before serving to achieve that perfect pourable consistency
- If the top starts browning too quickly, tent it loosely with foil for the last 10 to 15 minutes of baking