Small ramekin with bread pudding on a wood surface

Classic Bread Pudding with Vanilla Caramel Sauce


  • 7 cups day-old bread, cut into 1" cubes (we love Challah for this recipe)
  • 1/2 cup melted, unsalted butter
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup black currants
  • 1 teaspoon nutmeg
  • 2 cups whole milk
  • 2 cups half and half
  • 4 eggs

Vanilla Caramel sauce:

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 can evaporated milk


  1. Grease a 9”x13” oven safe pan with butter, and place the bread cubes into the pan. Sprinkle the currants over the bread. Drizzle the melted butter over the bread and currants, do not mix/ toss the bread cubes. Set aside. In a large bowl beat the eggs until broken up, and blend in the sugar, nutmeg, half and half, and whole milk. Be careful to not over-beat the egg mixture!! Just whisk together gently until ingredients are combined. Pour egg mixture over the bread cubes and let it soak in, patting the bread down into the mixture as necessary. For best results allow to sit for at least an hour. Preheat oven to 350, and bake uncovered for about 45 minutes. (Check at 35 minutes, if its starting to brown on the top cover loosely with foil.) Remove from oven and pour caramel sauce evenly over the top. Return to oven and bake an additional 10 minutes or until the pudding is puffy all over and golden brown. Allow to cool before serving. (Tastes even better the next day!)

  2. For sauce:
    In a saucepan over medium heat, melt together the butter and brown sugar. Stir constantly until completely melted. Whisk in the evaporated milk and bring to a boil, stirring constantly. Remove from heat and whisk in the vanilla and salt.