Stop Wasting Leftover Bread! Make This Smooth Caramel Bread Pudding
↓ Jump to RecipeDon’t throw away leftover bread—turn it into this smooth, rich caramel dessert instead! It’s creamy, comforting, velvety smooth, and gets even better after chilling in the fridge overnight.
Instead of rustic bread cubes, this clever method blends stale bread with milk, sweetened condensed milk, eggs, and vanilla into a completely silky, custard-like batter.
Baked over a freshly melted golden caramel base in a water bath, it sets into a flan-like texture. Invert onto a plate after chilling overnight to reveal a gorgeous waterfall of glossy amber caramel sauce!
Caramel Bread Pudding
- 🥣 High-speed blender
- 🥮 Angel food cake pan or flan/bundt mold
- 🥘 Large roasting pot (for water bath)
- 📄 Aluminum foil
-
1Preheat & Make Caramel: Preheat your oven to 400°F (200°C). Heat 1 cup of sugar in a saucepan over medium-high heat. Allow it to melt into a deep golden caramel (watch closely so it doesn’t burn). Pour the hot caramel immediately into an angel food cake pan and let it cool slightly to set.
-
2Blend Pudding Batter: In a high-speed blender, combine the torn bread, milk, sweetened condensed milk, eggs, and vanilla extract. Blend on high until completely smooth and velvety.
-
3Assemble & Cover: Pour the smooth bread pudding batter directly over the set caramel layer in the pan. Cover the pan tightly with aluminum foil.
-
4Bake in Water Bath: Place the covered pan inside a large roasting pot filled with approximately 3 inches of hot water. Cover the outer pot and bake for about 35 minutes until a toothpick inserted into the center comes out clean and the top feels mildly firm.
-
5Chill, Invert & Serve: Remove from the water bath and cool to room temperature, then refrigerate overnight. Run a thin knife around the edges, carefully invert onto a serving plate with rim, and enjoy the caramel reveal!
110 High-Protein Recipes
110 Mediterranean-inspired, high-protein recipes with full macros on every one — no flour, no refined sugar. Instant PDF download.
Get The Cookbook — $9.97 →- 🍞 Bread Variety: White bread, brioche, sandwich bread, or French bread all work fantastically well.
- 🔥 Caramel Caution: Sugar turns extremely hot as it melts! Handle the caramel pan carefully when pouring and tilting.
- 💧 Water Bath Secret: Baking in a hot water bath (baño maría) gentles the cooking heat, ensuring a silky custard texture without air bubbles.
- ❄️ Overnight Chill is Key: Chilling overnight melts the caramel bottom into a rich liquid sauce and helps the pudding hold a clean slice.
Did you make this recipe?
Please leave a star rating — it means the world to us! 🙏
Tap to rate
