Easy Caramel Bread Pudding Recipe

Introduction

This easy caramel bread pudding is a comforting dessert that combines soft, milky bread with a rich caramel sauce. It’s perfect for using up leftover bread and creates a creamy, sweet treat that’s sure to impress with minimal effort.

Ingredients

• 4 slices white bread
• 1 to 1 ½ tbsp butter
• 2 cups milk
• 3 tbsp milk powder
• 5 tbsp sugar
• 3 eggs
• 1 tsp vanilla extract
• Pinch of salt
• Yellow food colour, a few drops (optional)

Caramel

• 5 tbsp sugar

Instructions

1. Step 1: Lightly butter one side of each bread slice, then dice the slices into small pieces.
2. Step 2: Transfer the milk to a cooking vessel. Make a slurry by mixing the milk powder with about 6 tablespoons of the milk, then stir this back into the rest of the milk.
3. Step 3: Add 5 tablespoons of sugar to the milk mixture and heat it over medium heat, stirring continuously until the sugar dissolves.
4. Step 4: When the milk reaches a rolling boil, turn off the heat and add the diced bread. Let it soak until the mixture cools to nearly room temperature.
5. Step 5: Prepare the caramel by heating 5 tablespoons of sugar in a non-stick pan over medium-low to low flame. When it becomes golden brown and fluid, pour it into a 6-inch round cake pan. Swirl to coat the base evenly, then let the caramel set.
6. Step 6: In a separate bowl, whisk the eggs with vanilla extract and a pinch of salt.
7. Step 7: Transfer the milk and soaked bread mixture to a blender and blend for a couple of minutes. Add a few drops of yellow food colour if using, then pour in the egg mixture and blend again for 2 to 3 minutes until smooth and creamy.
8. Step 8: Strain the pudding mixture through a sieve into the caramel-lined pan to remove any small bread pieces.
9. Step 9: Cover the pan with foil and place it inside a steamer or on a trivet inside a larger vessel with water covering about one-third of the pan. Cover with a lid and steam for 35 to 40 minutes.
10. Step 10: Check for doneness by inserting a knife into the pudding; it should come out clean. Keep the pudding covered and allow it to cool to room temperature, then chill in the fridge for 2 to 3 hours.
11. Step 11: To serve, loosen the edges with a knife or spatula. Place a plate over the pan and invert it. The caramel will flow over the pudding, creating a delicious sauce. Slice and enjoy!

Tips & Variations

• Use slightly stale bread for better absorption and texture.
• For a richer flavor, substitute half the milk with cream.
• Add raisins or chopped nuts into the blender mixture for extra texture.
• If you don’t have a steamer, bake the pudding in a water bath at 325°F (160°C) for about 45 minutes.

Storage

Store the bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or warm oven before serving to restore its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat or other bread types?

Yes, you can use whole wheat or other bread varieties, but white bread works best for a soft, light pudding. Denser breads may change the texture.

Is steaming necessary or can I bake it instead?

Steaming ensures a moist, smooth pudding, but you can bake it in a water bath at 325°F (160°C) for about 45 minutes as an alternative method.

Easy Caramel Bread Pudding Recipe

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This Easy Caramel Bread Pudding is a luscious and creamy dessert featuring soft white bread soaked in sweetened milk, blended with eggs and vanilla, then steamed until perfectly set. Topped with a rich homemade caramel sauce, this comforting treat offers a delightful balance of textures and flavors, ideal for a cozy indulgence.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours
• Yield: 6 servings 1x
• Category: Dessert
• Method: Steaming
• Cuisine: International

Ingredients

Scale 1x2x3x

For the Bread Pudding:

• 4 slices white bread
• 1 to 1 ½ tbsp butter
• 2 cups milk
• 3 tbsp milk powder
• 5 tbsp sugar
• 3 eggs
• 1 tsp vanilla extract
• Pinch of salt
• Yellow food colour, a few drops (Optional)

For the Caramel:

• 5 tbsp sugar

Instructions

1. Prepare the Bread: Lightly butter one side of each bread slice and dice the slices into small pieces. Set aside.
2. Make the Milk Mixture: Pour the milk into a cooking vessel. Create a slurry by mixing the milk powder with about 6 tablespoons of milk from the vessel, then stir it back into the remaining milk. Add the sugar and heat gently over medium heat, stirring continuously until the sugar dissolves completely and the milk comes to a rolling boil. Turn off the heat.
3. Soak the Bread: Add the diced bread into the hot milk mixture and allow it to soak until it cools nearly to room temperature, so the bread becomes soft and infused with the sweetened milk.
4. Prepare the Caramel: In a non-stick pan, heat the sugar over medium-low to low flame until it melts and turns a golden brown, forming a smooth caramel. Immediately pour the caramel into the base of a round 6-inch cake pan and swirl the pan to coat the bottom evenly. Allow the caramel to set.
5. Whisk Eggs and Flavoring: In a separate bowl, whisk the eggs thoroughly. Add vanilla extract and a pinch of salt, mixing well.
6. Blend the Pudding Mixture: Transfer the milk and soaked bread mixture into a blender jar. Blend for a couple of minutes until uniform. Add a few drops of yellow food coloring if desired and the egg mixture, then blend again for 2 to 3 minutes until smooth and creamy.
7. Strain the Mixture: Pass the blended pudding mixture through a fine sieve or strainer into the caramel-coated cake pan to remove any small bread pieces and ensure a smooth texture.
8. Steam the Pudding: Cover the cake pan tightly with metal foil. Place it inside a large steamer or on a trivet or perforated disc inside a large vessel partially filled with water so that one-third of the cake pan is immersed. Cover with a lid and steam on medium heat for 35 to 40 minutes until set. Check doneness by inserting a knife; the blade should come out clean.
9. Cool and Chill: Keep the pudding covered as it cools to room temperature, then refrigerate for 2 to 3 hours to allow it to firm up and for flavors to meld.
10. Serve: Run a spatula or knife around the edges to loosen the pudding. Place a plate over the cake pan and invert it to release the pudding onto the plate, allowing the caramel syrup to flow over the pudding’s base. Slice and enjoy this rich, velvety dessert.

Notes

• Using a non-stick pan for caramel helps prevent burning and sticking.
• Yellow food coloring is optional but adds a vibrant hue to the pudding.
• If you don’t have a steamer, use a large pot with a trivet or perforated plate and cover tightly to steam.
• Ensure not to overheat the caramel; a golden amber color is ideal for best flavor without bitterness.
• Chilling the pudding enhances the texture and makes slicing easier.
• Use fresh eggs to ensure safety as the pudding mixture is only gently cooked by steaming.

Keywords: caramel bread pudding, steamed bread pudding, easy dessert, caramel sauce, creamy pudding, homemade dessert