Decadent Caramel Holiday Bread Pudding in 10 Steps

There’s something magical about the holidays that makes me crave warm, comforting desserts – and my caramel holiday bread pudding has become the star of our family gatherings. I’ll never forget the first time I made it for Christmas Eve dinner; my cousin, who “never eats dessert,” went back for thirds! This rich, custardy bread pudding soaked in caramel sauce fills your kitchen with the most incredible aroma while it bakes. It’s the kind of dessert that makes everyone linger at the table a little longer, scraping their plates for every last caramel-drenched bite. What I love most is how it transforms simple ingredients – day-old bread, eggs, and milk – into something truly special with just one secret weapon: that glorious caramel sauce.

Why You’ll Love This Caramel Holiday Bread Pudding

This isn’t just any bread pudding – it’s the one that’ll have your guests begging for the recipe. Here’s why:

• Effortless elegance: Looks fancy but comes together with just 10 minutes of hands-on time
• Caramel magic: That rich, buttery sauce soaks into every nook of the bread for insane flavor
• Crowd-pleaser: Serves a crowd and tastes even better at room temperature (no stress about timing!)
• Secret weapon: Uses up stale bread – no waste and better texture than fresh
• Hug in a dish: Warm, custardy comfort that smells like holiday joy while baking

Trust me, once you try this version, you’ll never go back to plain old bread pudding again.

Ingredients for Caramel Holiday Bread Pudding

Here’s everything you’ll need to create this caramel masterpiece – I promise each ingredient plays a special role:

• 6 cups day-old bread, cubed (I use challah or brioche – their richness is perfect)
• 2 cups whole milk (don’t skimp – the fat makes it luscious)
• 1 cup heavy cream (this is what gives that velvety custard texture)
• 3/4 cup caramel sauce (homemade or good-quality store-bought both work)
• 4 large eggs (room temperature blends better)
• 1/2 cup granulated sugar (adjust if your caramel is very sweet)
• 1 tsp vanilla extract (the real stuff – it matters!)
• 1/2 tsp cinnamon (just enough to whisper “holidays”)
• 1/4 tsp salt (balances all that sweetness perfectly)

See? Nothing too fancy – just quality ingredients combined the right way. Now let’s make some magic!

How to Make Caramel Holiday Bread Pudding

Okay, let’s get to the fun part! Making this caramel holiday bread pudding is easier than you think, but I’ve got some little tricks that make all the difference. Follow these steps, and you’ll have a dessert that’ll make everyone think you slaved away for hours (we’ll keep our secret!).

Step 1: Prep the Bread and Dish

First things first – grab that day-old bread! I like to cube mine into 1-inch pieces (no need to be perfect) and let them sit out while I prep everything else. The slightly stale bread soaks up that custard like a dream. Grease your baking dish really well with butter – I use a 9×13 inch dish, but any similar size works. Pro tip: Get your fingers in there and make sure you’ve coated every corner – nothing worse than beautiful bread pudding sticking to the pan!

Step 2: Mix the Wet Ingredients

Now for the magic potion! In a big bowl, whisk together the milk, cream, and caramel sauce until they’re best friends. Then add the eggs one at a time, whisking well after each – this prevents lumps. Stir in the sugar, vanilla, cinnamon, and salt. Keep whisking until everything is completely smooth and the sugar dissolves. You’ll know it’s ready when the mixture looks like liquid gold and smells like holiday heaven.

Step 3: Combine and Bake

Here’s where the transformation happens! Pour that gorgeous caramel custard over your bread cubes. Now get hands-on – press down gently but firmly on the bread with a spatula or clean hands to help it soak up all that goodness. Let it sit for 10 minutes (I know, the waiting is hard!) while your oven preheats to 350°F. Bake for 45-50 minutes until the top is golden brown and the center just barely jiggles. The smell will drive you crazy – that’s how you know it’s working!

Tips for Perfect Caramel Holiday Bread Pudding

Want to take your bread pudding from good to “oh my goodness, give me the recipe!”? Here are my hard-earned secrets:

• Taste your caramel first: If it’s super sweet, reduce the sugar by 2 tbsp – nothing worse than dessert that makes your teeth ache!
• Water bath magic: For ultra-creamy texture, place your baking dish in a larger pan with 1 inch of hot water before baking.
• Serve it warm: The caramel sauce becomes gloriously gooey when heated – 20 seconds in the microwave revives leftovers perfectly.
• Patience pays off: Let it rest 15 minutes after baking – this lets the custard set properly so it doesn’t collapse when cut.
• Stale bread trick: No day-old bread? Toast fresh cubes at 300°F for 10 minutes to dry them out first.

Follow these tips, and you’ll have people thinking you trained under a pastry chef!

Variations for Caramel Holiday Bread Pudding

Oh, the possibilities! While I adore the classic version, sometimes I can’t resist playing with these delicious twists:

• Boozy upgrade: Swap 2 tbsp milk for bourbon or rum in the custard – adults-only decadence!
• Crunch factor: Stir in 1/2 cup toasted pecans or walnuts with the bread cubes
• Chocolate love: Toss in 1/3 cup chocolate chips before baking (hello, caramel-chocolate heaven)
• Spiced version: Add 1/4 tsp nutmeg or cardamom to the custard for extra warmth
• Salt surprise: Sprinkle flaky sea salt on top before serving – that sweet-salty combo is everything

Mix and match to make it your own holiday signature dish!

Serving Suggestions for Caramel Holiday Bread Pudding

Oh, the fun part – dressing up this beauty! I always serve my caramel holiday bread pudding warm (not piping hot) so the sauce stays gloriously gooey. Here’s how I take it over the top:

• A dollop of freshly whipped cream that melts into the warm caramel
• Extra warm caramel sauce drizzled artfully over each slice
• A scoop of vanilla ice cream that creates the most dreamy sauce as it melts
• A sprinkle of cinnamon or nutmeg for that festive finishing touch

My family’s favorite? All of the above at once – because holidays are for indulgence!

Storage and Reheating Instructions

Here’s the good news – this caramel holiday bread pudding keeps beautifully! Cover leftovers tightly and refrigerate for up to 3 days (though mine never lasts that long). For reheating, I prefer the oven – 10 minutes at 300°F brings back that fresh-baked magic. In a pinch? The microwave works too – just zap individual portions for 20-30 seconds until warm and gooey again. Pro tip: Add a splash of milk before reheating to keep it moist. The caramel sauce might settle, but one quick stir brings it all back to life!

Nutritional Information

Each serving of this heavenly caramel holiday bread pudding clocks in at about 320 calories, with 14g fat (8g saturated), 42g carbs, and 6g protein. Remember – these numbers can change based on your specific ingredients and portion sizes. Everything in moderation, right? (Except maybe holiday joy – that’s unlimited!)

Questions About Caramel Holiday Bread Pudding

Over the years, I’ve gotten so many questions about this recipe – here are the ones that come up most often:

Can I use fresh bread instead of stale?
Technically yes, but trust me – day-old works better! Fresh bread turns mushy, while slightly dry bread soaks up the custard beautifully without getting soggy. In a pinch, toast fresh cubes at 300°F for 10 minutes to dry them out first.

How do I know when it’s done baking?
Look for golden-brown edges with just the tiniest jiggle in the very center when you gently shake the pan. A knife inserted should come out mostly clean (a few moist crumbs are perfect). Overbaking makes it dry!

Can I make this ahead?
Absolutely! Assemble everything (unbaked) the night before, cover, and refrigerate. Just add 5-10 minutes to the baking time since it’ll be cold. The flavors actually get better as they mingle!

Why is my bread pudding soggy?
Usually means: 1) the bread was too fresh, 2) you didn’t press it down enough to soak properly, or 3) you didn’t bake it long enough. Follow my tips, and you’ll get that perfect custardy texture every time!

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