Caramel Custard Bread Pudding

Bread pudding began as a thrifty way to rescue day-old loaves, and this version bathes soft brioche in a silky caramel custard. Baked until golden, it offers flan-like sweetness that feels both homey and celebratory.

Serves 6 · 25 min prep · 50 min cook

Estimate for one serving

• 420 cal
• 11g protein
• 52g carbs
• 19g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 cups cubed day-old brioche or challah
• 1 cup granulated sugar
• 3 tbsp water
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp pinch of salt
• 1 tbsp unsalted butter for greasing

Instructions

1. 1Preheat the oven to 350°F. Generously butter a 9-inch square baking dish and scatter the bread cubes evenly inside.
2. 2In a heavy saucepan, cook the granulated sugar and water over medium heat without stirring until the mixture turns a rich amber caramel, 7 to 9 minutes. Immediately remove from heat.
3. 3Carefully whisk the whole milk into the hot caramel; it will seize at first. Return to low heat and stir until the caramel melts smoothly into the milk, then stir in the heavy cream and remove from heat.
4. 4In a large bowl, whisk the eggs, vanilla extract, cinnamon, and salt until blended. Slowly pour the warm caramel milk into the eggs while whisking to create a silky custard base.
5. 5Pour the caramel custard evenly over the bread cubes, pressing gently with a spatula so every piece soaks. Let stand 15 minutes for full absorption.
6. 6Place the baking dish on a sheet pan and bake until the top is golden and the center is just set with a slight custardy jiggle, 40 to 50 minutes.
7. 7If the top browns too quickly, tent loosely with foil for the last 15 minutes. The pudding should smell deeply of toasted caramel and vanilla.
8. 8Cool on a wire rack for at least 20 minutes so the custard firms slightly while remaining spoonable.
9. 9Serve warm scoops in bowls, spooning any extra caramel that pooled at the bottom over each portion for bitter-sweet contrast against the soft custard-soaked bread.