Spiced Caramel Date-Nut Loaf Pudding

Bread pudding grew from thrifty kitchens that never wasted a day-old loaf, and this American spin leans on classic date-nut bread. Spiced custard, caramel, and toasted walnuts turn the chunks into a cozy one-pan dessert.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 420 cal
• 9g protein
• 52g carbs
• 20g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 6 thick slices day-old date nut bread
• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup light brown sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 2 tbsp unsalted butter
• 1/3 cup chopped toasted walnuts
• 1/3 cup store-bought caramel sauce
• pinch flaky sea salt

Instructions

1. 1Preheat the oven to 350°F and lightly butter an 8-inch square baking dish so the pudding releases cleanly later.
2. 2Tear the date nut bread into rough 1-inch chunks, keeping some larger pieces for texture, and scatter them evenly in the prepared dish.
3. 3In a large mixing bowl whisk the eggs until the yolks and whites are fully blended and slightly frothy.
4. 4Add the milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt to the eggs and whisk vigorously until the sugar dissolves and the custard looks smooth and uniform.
5. 5Pour the custard slowly over the bread pieces, pressing gently with a spatula so every chunk soaks up liquid; let the mixture sit 10 minutes so the bread softens.
6. 6Dot the top with small bits of butter and sprinkle the toasted walnuts across the surface for crunch.
7. 7Bake on the center rack 35 to 40 minutes until the top is deep golden, the edges pull slightly from the pan, and a knife inserted in the center comes out with just a few moist crumbs.
8. 8Remove from the oven and immediately drizzle the warm caramel sauce in thin ribbons over the hot pudding so it seeps into the cracks.
9. 9Finish with a light pinch of flaky sea salt, rest 8 minutes so the custard sets, then scoop into bowls while still warm.