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Bread pudding with caramel sauce

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 minutes
Cook Time 45 minutes
Refrigeration time 1 day
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
 

  1. Cut the baguettes into 1 inch pieces and place in the pan.
  2. In a medium bowl, whisk the cream, eggs, white sugar, and vanilla to make the custard.
  3. Pour the custard over the bread and stir the bread to make sure all pieces are covered.
  4. Cover the pan and soak bread overnight.
  5. When ready to bake, pre-heat the oven to 325°F.
  6. 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.
  7. With a slotted spoon, layer only the soaked bread into the pan, not the extra custard.
  8. Cover the top with brown sugar.
  9. Bake at 325° for 45 minutes.
To make the sauce
  1. In a medium pan, melt butter and add brown sugar.
  2. Bring to a boil.
  3. Add cream and stir until combined.
  4. When bread pudding is ready, let cool for about 10 minutes, and pour sauce over the top.
  5. There will be sauce left over which you can pour on the individual cut pieces.