Desserts - The Crispy Cook

This easy custard bread pudding recipe with a crispy brown sugar topping, covered in rich caramel sauce is the perfect dessert. Bread pudding is such a classic dish and this recipe with creamy custard and silky caramel sauce will not disappoint.

How to make custard bread pudding.

Cut the bread in 1 inch pieces and place them in the pan. Mix the heavy cream, eggs, white sugar, and vanilla extract to make the custard. Pour the custard over the bread and mix well. Refrigerate the mixture overnight.

The mixture that was left to soak overnight will look like it has absorbed most, but not all of the custard. With a slotted spoon, transfer the bread to the baking pan. Make sure all bread pieces are coated in the custard, but don’t pour the extra custard on the bread.

This is how much mixture there was left over after transferring the bread to the baking pan.

Cover the top of the bread pudding with the brown sugar, making sure to spread it in a thin layer so that the sugar melts. Bake the bread pudding for 45 minutes.

When the bread pudding has about 20 minutes left, you can start making the caramel sauce. Melt the butter and add the brown sugar and bring to a boil. Then add the cream. This is what you should have once the cream has mixed with the sugar and butter.

When the bread pudding is finished baking, remove from the oven and let cool for about 10 minutes and then slowly pour the sauce over the top. This picture was taken right after I initially poured the sauce. The pudding will absorb some of the sauce. You’ll be left with about half of the caramel sauce which you can use to pour on the individual cut pieces.

This custard bread pudding was so simple and so delicious it’s become a staple at my house!

Custard Bread Pudding

5 from 1 vote

This easy custard bread pudding recipe with a crispy brown sugar topping and covered in rich caramel sauce is the perfect dessert!

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Prep Time 10

Cook Time 45

Refrigeration time 1

Servings: 18 servings

Course: Dessert

Cuisine: American

Calories: 412

Ingredients Equipment Method

Ingredients

4 cups heavy cream
12 eggs
1 1/2 cups white sugar
1 tbsp vanilla extract
2 french baguettes (I used two medium sized baguettes)
1/2 cup packed brown sugar

Sauce

2 cups heavy cream
1 cup butter (salted)
2 cups packed brown sugar

Equipment

Medium sized bowl
Whisk
Two 9x13 inch pan (One to soak the bread overnight and one to bake)
Slotted spoon

Method

Cut the baguettes into 1 inch pieces and place in the pan.
In a medium bowl, whisk the cream, eggs, white sugar, and vanilla to make the custard.
Pour the custard over the bread and stir the bread to make sure all pieces are covered.
Cover the pan and soak bread overnight.
When ready to bake, pre-heat the oven to 325°F.
Remove the pan with the soaked bread from the refrigerator and gently stir the bread to make sure the bread is covered in the custard.
With a slotted spoon, layer only the soaked bread into the pan, not the extra custard.
Cover the top with brown sugar.
Bake at 325° for 45 minutes.

To make the sauce

In a medium pan, melt butter and add brown sugar.
Bring to a boil.
Add cream and stir until combined.
When bread pudding is ready, let cool for about 10 minutes, and pour sauce over the top.
There will be sauce left over which you can pour on the individual cut pieces.

What are brownie cookies?

Brownie cookies are the perfect hybrid of a chewy brownie and slightly crispy cookie. You get the best part of the brownie, the chewy middle, with the slightly crispy outer shell of a cookie. The worst part of an over done cookie (at least for me) is the crumbly, crispy texture. You bite in hoping for chewy deliciousness, but it just breaks apart. Not these cookies! You get the best of both worlds, the chewiness and the slightly crispy shell.

How to make brownie cookies from a box.

I love a good cooking shortcut. I don’t mind spending time in the kitchen but sometimes, I just want super easy dessert. These brownie cookies can be made with your favorite brownie mix, a bit of oil, two eggs, and whatever toppings you want to add. That’s it! I would recommend leaving out any liquid other than the oil, as the consistency would end up being too runny and the cookies would lose their shape.

Brownie cookie dough with chocolate chips on cookie sheet

How long to bake brownie cookies?

My idea of the perfect cookie is one that’s chewy on the inside with just the right amount of crispiness on the outside. I don’t like a cookie that crumbles when I try to break it or bite into it. I bake these cookies for 9 minutes and the results are the perfect chewy on the inside, flaky on the outside cookie! I’ve also tried between 10 to 12 minutes, and they turned out too crispy for my liking.

How long can brownie cookies last?

These cookies have lasted up to a week in an airtight container without getting crispy or dried out.

If you love brownies and you love chewy cookies, I think you should make these asap! I hope you enjoy!!

Chocolate Chip Brownie Cookies

This quick and simple recipe for semi-homemade chocolate chip brownie cookies blends the chewiness of brownies with a crispy cookie. Chewy on the inside, flaky on the outside. And so easy to make!

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Prep Time 10

Cook Time 9

Refrigeration time 1

Total Time 1 19

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 110

Ingredients Equipment Method Notes

Ingredients

1 box favorite brownie mix (I used the family size, 18.4 oz)
1/2 cup canola oil (or you can use vegetable oil)
2 eggs (at room temperature) (to get eggs to room temperature quickly, fill a bowl with hot water and soak eggs for 5 minutes)
1 cup chocolate chips

Equipment

Hand Mixer
Spatula
Medium Cookie Scoop
Cookie Sheet
Cooling Rack

Method

In a medium sized bowl, using the hand-mixer, beat brownie mix, oil, and eggs for about 5 minutes.
Stir in chocolate chips and fold with a spatula until chips are evenly distributed.
Leave the dough in a bowl and refrigerate for an hour, minimum.
When you're ready to bake, pre-heat the oven to 375°F.
Lightly oil the cookie sheet with a few drops of the canola oil and spread evenly with a paper towel.
Using a medium-sized cookie scoop, drop the dough about 2 inches apart, as the cookies will spread a bit.
Bake for 9 minutes.

Notes

I always refrigerate my cookie dough since it helps the cookies retain their shape, and keeps them from spreading and flattening.
I bake these cookies for 9 minutes exactly and they come out soft and chewy without getting crispy. I've also baked them for 10 minutes and they came out slightly crispier on the edges.