New Orleans Bread Pudding Caramel (Printable)
Southern-style custard bread pudding with raisins and smooth caramel sauce, offering a warm and comforting dessert.
# What You Need:
→ Bread Pudding Base
01 - 6 cups day-old French bread, cut into 1-inch cubes
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
# Directions:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking dish with butter.
02 - Place bread cubes in a large mixing bowl. Pour milk and cream over the bread, tossing gently to coat. Let stand for 10 minutes to absorb liquid.
03 - In a separate bowl, whisk together eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth. Add melted butter and whisk to incorporate.
04 - Pour the egg mixture over the soaked bread. Add raisins and fold gently until evenly distributed throughout the mixture.
05 - Transfer mixture to the prepared baking dish, spreading evenly. Bake for 45 to 50 minutes until golden brown and set—a knife inserted in the center should emerge clean. Allow to cool slightly.
06 - While pudding bakes, combine sugar and water in a medium saucepan over medium heat. Swirl pan gently (do not stir) until sugar dissolves and mixture turns deep amber, approximately 8 to 10 minutes.
07 - Remove from heat. Carefully whisk in cubed butter—mixture will bubble vigorously. Gradually add heavy cream while whisking constantly until smooth. Stir in vanilla and salt.
08 - Serve warm bread pudding drizzled generously with caramel sauce.
# Expert Tips:
01 -
- The custard becomes impossibly creamy while still holding onto those deliciously chewy bread edges
- That homemade caramel sauce is worth every minute of watching sugar turn to liquid gold
02 -
- The sugar will seize up and harden if you add the cream too fast so take your time and whisk confidently
- Letting the bread soak for the full 10 minutes means the difference between custard and soggy bread
03 -
- Use a light colored saucepan for making caramel so you can actually see the color changing
- Room temperature cream prevents the caramel from seizing up when you add it