⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

🍽 Ingredients

• 4 cups Stale bread, cubed
• 3 large Eggs
• 2 cups Milk
• 1 cup Heavy cream
• 1 cup Sugar
• 1 teaspoon Vanilla extract
• 1 tablespoon Ground cinnamon
• 1/4 teaspoon Salt
• 1 cup Sugar (for caramel)
• 1/4 cup Water (for caramel)
• 1/2 cup Heavy cream (for caramel)

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish generously with butter—don't skimp on this step! It helps prevent sticking and adds flavor.
2. In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, and a pinch of salt until well combined. Trust me, this is important—a well-whisked custard makes all the difference.
3. In a separate large bowl, gently toss the cubed bread with the cinnamon. Make sure each piece is lightly coated. I like to use a gentle hand here; you don’t want to pulverize the bread!
4. Add the cinnamon-coated bread to the custard mixture. Stir gently but thoroughly to ensure all the bread is coated in the creamy goodness. If you rush this, you’ll have soggy pieces of bread in the bottom.
5. Pour the bread pudding mixture into the prepared baking dish. Spread it evenly to ensure everything bakes at the same rate. And yeah, I know I’ve repeated myself here but it is important.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last 10 minutes—ovens vary, so be observant! I’ve had many burnt offerings— it’s a humbling experience.
7. While the pudding bakes, make the caramel sauce. In a medium saucepan over medium heat, combine the sugar and water. Do not stir! Let it melt until it forms a nice rich caramel color.
8. Once the caramel is golden brown, carefully pour in the heavy cream (it will bubble up!). Whisk constantly until smooth and slightly thickened. Be cautious, this caramel is hot and can cause burns if you’re not careful.
9. Remove the bread pudding from the oven and let it rest for 10 minutes before serving. This allows it to set slightly and makes cutting easier.
10. Serve warm, topped generously with the caramel sauce. A scoop of vanilla ice cream is a heavenly addition… if you’re feeling really decadent and extra.
11. Enjoy your amazing homemade bread pudding! Let me know what you think!

📝 Notes

• Make sure your bread is stale for best results. Fresh bread will make a slightly wetter pudding.
• Feel free to adjust the amount of cinnamon to your liking.
• For a richer caramel, let the sugar cook a little longer, but be careful not to burn it!