Ingredients

For the Bread Pudding

• 8 cups day-old brioche, French bread, or thick white bread, cut into 1-inch cubes
• 2 ½ cups whole milk
• 1 cup heavy cream
• 4 large eggs
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 4 tablespoons unsalted butter, melted
• ½ cup raisins, optional
• ½ cup chopped pecans, optional

For the Caramel Sauce

• 1 cup granulated sugar
• 4 tablespoons unsalted butter
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For Serving

• Vanilla ice cream
• Extra caramel sauce
• Chopped pecans, optional
• A small pinch of flaky sea salt, optional

Detailed Instructions

Preparing the Bread for the Best Texture

Start with day-old bread because slightly dry bread absorbs the custard much better than freshly baked bread.

Brioche gives the pudding an especially rich, buttery texture, while French bread produces a slightly firmer and more rustic result.

Cut the bread into roughly 1-inch cubes so that every piece can absorb the custard while still retaining some structure.

If your bread is very fresh, spread the cubes across a baking sheet and leave them uncovered for several hours.

For a faster method, place the bread cubes in a 300°F oven for about 10 minutes, just until they feel slightly dry.

Do not toast the bread until it becomes hard or deeply browned because the pudding needs to absorb the creamy custard.

Making the Creamy Custard

Preheat your oven to 350°F and lightly butter a 9-by-13-inch baking dish.

Pour the whole milk and heavy cream into a large mixing bowl.

Add the eggs and whisk thoroughly until the yolks and whites are completely blended.

Add the granulated sugar and light brown sugar to the milk mixture.

Whisk again until the sugars begin to dissolve into the liquid.

Add the vanilla extract for a warm, sweet aroma that complements the caramel.

Sprinkle in the ground cinnamon and ground nutmeg.

Add the salt because a small amount of salt helps balance the sweetness and makes the buttery flavors more noticeable.

Pour in the melted unsalted butter and whisk until the custard is smooth.

Combining the Bread and Custard

Place all of the bread cubes into a large bowl.

Slowly pour the prepared custard over the bread.

Use a large spoon or spatula to gently toss the bread so the custard reaches as many pieces as possible.

Allow the bread to sit in the custard for about 10 minutes.

During this resting period, the bread will gradually absorb the milk, cream, eggs, sugar, and spices.

Gently stir the mixture once or twice while it rests so that the pieces on top do not remain dry.

If you are using raisins, fold them into the soaked bread.

If you enjoy a nutty contrast, gently fold in the chopped pecans as well.

Building the Bread Pudding

Transfer the soaked bread mixture into the buttered baking dish.

Spread it evenly across the dish without pressing it down too firmly.

Leave the surface slightly uneven because the raised bread pieces will become beautifully golden and caramelized during baking.

Drizzle any remaining custard from the mixing bowl over the bread.

Let the assembled pudding stand for another few minutes before putting it into the oven.

This additional resting time helps ensure that the center remains moist rather than becoming dry.

Place the baking dish in the preheated oven.

Bake for approximately 40 to 50 minutes, depending on the depth of your baking dish.

The top should become golden brown while the center should look set but still have a gentle softness.

Insert a knife into the center to check the pudding; it should come out mostly clean without being completely dry.

If the top becomes dark too quickly, loosely cover the dish with aluminum foil for the remainder of the baking time.

Remove the bread pudding from the oven once it is puffed, golden, and cooked through.

Allow it to rest for about 10 to 15 minutes so the custard can finish setting.

Making the Warm Caramel Sauce

While the bread pudding is baking, prepare the caramel sauce.

Place the granulated sugar in a medium heavy-bottomed saucepan over medium heat.

Allow the sugar to melt gradually, stirring gently when necessary.

The sugar will first become wet and clumpy before slowly turning into a clear amber liquid.

Continue cooking until the caramel reaches a deep golden-amber color.

Watch the saucepan carefully because caramel can change from perfectly browned to burnt very quickly.

Once the desired color is reached, carefully add the butter.

The mixture will bubble vigorously when the butter touches the hot caramel, so keep your hands and face away from the steam.

Whisk the butter into the caramel until completely incorporated.

Slowly pour in the heavy cream while whisking continuously.

The caramel will bubble strongly again, but continued whisking will create a smooth sauce.

Cook the sauce for another minute or two until it becomes glossy and slightly thickened.

Remove the saucepan from the heat.

Stir in the vanilla extract and salt.

Allow the caramel sauce to cool for a few minutes while remaining warm enough to pour easily.

Creating the Dessert Shown in the Image

Spoon a generous portion of warm bread pudding into a serving bowl.

For the most attractive presentation, include plenty of golden crusty pieces around the edges.

Place one large scoop of vanilla ice cream directly on top of the warm bread pudding.

The heat from the pudding will begin melting the ice cream into the custardy bread.

Pour warm caramel sauce generously over the ice cream.

Let some of the caramel run down the sides of the pudding for the same dramatic, indulgent appearance.

Add a few chopped pecans over the top if you want extra crunch.

A tiny pinch of flaky sea salt can also be added to emphasize the caramel flavor.

Serve the dessert immediately while the bread pudding is still warm and the ice cream is cold and creamy.

Helpful Tips for an Extra-Rich Bread Pudding

For the richest flavor, use brioche or another buttery bread rather than ordinary sandwich bread.

Do not rush the soaking process because properly hydrated bread produces the soft, creamy center that makes bread pudding so delicious.

Keep some larger bread pieces near the surface so they become browned and slightly crisp during baking.

The caramel sauce can be prepared ahead of time and gently reheated over low heat before serving.

If the caramel becomes too thick after cooling, stir in a small splash of heavy cream while reheating.

For an even more luxurious version, replace a portion of the milk with additional heavy cream.

You can also add a tablespoon or two of bourbon to the caramel sauce for a deeper adult-oriented flavor, provided that is suitable for your guests.

Leftover bread pudding should be covered and refrigerated promptly.

Reheat individual portions in the microwave or in a low oven until warm.

Always add the vanilla ice cream and fresh caramel sauce immediately before serving for the best contrast between hot, creamy pudding and cold ice cream.