Bread pudding with caramel sauce

When we have guests visiting, I spend more time digging my brain to choose a dessert that I would serve them. Maybe because I am a sweet lover:) Or is it the same with you too? I believe that a good meal is complete only with a comforting dessert. I always search for an easy dessert when there are more items to prepare. Bread pudding is one such dessert that is very comforting and at the same time, I can stir up and bake it while I am preparing other items. The first time I made this dish, I was happily surprised to see the pudding dish getting empty so fast:) If such an easy and simple recipe can do this magic, then IT IS A KEEPER!!! Don’t you agree?

This bread pudding needs only stirring up a few ingredients and bake in the oven. It can be served warm or cold. If you prefer to serve it cold, you need to chill it for at least 1 hr. For a make ahead option, bake the pudding and once it is cooled to room temperature, refrigerate it. You may check the Tips Section to know how to reheat the pudding.

This pudding is very tasty as it is. You can serve the warm pudding with a drizzle of caramel sauce which is my personal favorite. That tastes heavenly!!!


Bread Pudding:
  1. Bread slices cut in to 1 inch cubes 6 (I used white bread slices)
  2. Raisins 2 to 3 tbsp.
  3. Milk 2 cup (I used full fat milk)
  4. Butter 1.5 tbsp.
  5. Eggs 2
  6. Sugar 1/4 cup+ 1 tbsp.
  7. Grated nutmeg a pinch
  8. Vanilla extract 1/2 tsp
  9. Salt a pinch (Omit this, if you are using salted butter)
Caramel sauce:
  1. Sugar 1/2 cup
  2. Water 1 tbsp.
  3. Heavy cream 1/3 cup
  4. Butter 2 tbsp.
  5. Vanilla extract 1/2 tsp (optional)
  6. Salt a pinch (Omit this, if you are using salted butter)


Bread Pudding:
  1. Place the cubed bread pieces in a 9*6.25 inch baking dish and sprinkle raisins in between. Spread it around in to an even layer. Set aside.
Spreading bread cubes and raisins in baking dish
  1. In a saucepan, on medium flame, heat butter and milk just until butter is dissolved. Switch off flame.(Alternatively you can melt butter in stovetop/microwave and mix in the milk)
  1. Add beaten eggs, sugar, vanilla extract and grated nutmeg and mix well.
  1. Pour this mixture over the bread in the baking dish and let it sit for 15 to 20 minutes so that bread pieces are soaked well.
Pouring liquid over the bread cubes in the baking dish
  1. Meanwhile preheat oven to 350 degree Fahrenheit/180 degree Celsius. Bake for 35 to 40 minutes. Pudding is done when edges are slightly brown and starts to pull away from the pan. The center of the pudding will be slightly jiggly.
Caramel sauce:
  1. In a sauce pan, add sugar and 1 tbsp. water to moisten all of the sugar. On medium flame, cook until sugar dissolves in to a clear bubbling liquid.
Sugar dissolving in to clear bubbling liquid
  1. Continue cooking until the liquid turns in to brown colour. Switch off flame and remove from stovetop.
Liquid turning brown
  1. Immediately add heavy cream carefully and mix well. Add butter and mix until everything is well combined. The caramel sauce will thicken as it cools.
Caramel sauce is ready


  1. This pudding tastes the best on the same day. It can be refrigerated for one day.
  2. You can make bread pudding and caramel sauce a day ahead. If you prefer to serve warm, warm it in an oven/microwave. For heating in oven, preheat oven to 350 degree Fahrenheit/180 degree Celsius and warm it until it is warm. For heating in microwave, heat it in bursts of 1 minute and check if it is warm enough.Check with a knife or back of spoon to see if center portion is warm enough.
  3. I used a 9*6.25 inch baking dish. Alternatively you can use a 8* 2 inch round cake pan for the above recipe measurements.
  4. If you are using a different size baking dish, baking time may vary accordingly.
  5. This recipe yields 6 servings.