If you love quick, rich, and nostalgic desserts, this classic bread pudding will become your new go-to. It’s soft, custardy, and perfectly sweet, with a silky caramel sauce that takes it over the top. The best part? It comes together in just minutes with simple ingredients you probably already have at home.
Classic Bread Pudding
Pudding Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk | 1 liter |
| French bread, sliced | 1 loaf |
| Sweetened condensed milk | 400 grams |
| Eggs | 4 |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon (optional) | 1/2 teaspoon |
| Ground nutmeg (optional) | 1/4 teaspoon |
Caramel Sauce Ingredients:
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 cup |
| Water | 1/2 cup |
Instructions:
Step 1: Prepare the Pudding
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. In a blender, combine the milk, sweetened condensed milk, eggs, vanilla, cinnamon, and nutmeg. Blend until the mixture is smooth and creamy.
Arrange the sliced bread evenly in the baking dish. Pour half of the milk mixture over the bread and let it soak for a moment so the bread absorbs the custard. Then pour the remaining mixture on top, pressing the bread down gently so it’s fully covered.
Bake for 35–40 minutes, or until the pudding is golden on top and set in the center. Let it cool slightly before adding the caramel.
Step 2: Make the Caramel Sauce
In a medium saucepan over medium heat, melt the sugar until it turns a light amber color. Carefully add the water, stirring constantly—it will bubble up. Simmer until the sauce thickens to your desired consistency, then remove from the heat and let it cool slightly.
Step 3: Finish and Serve
Pierce the top of the warm pudding with a fork to help the caramel seep in. Pour the caramel sauce evenly over the pudding, letting it soak in. You can serve it warm for a comforting treat or chill it for a more refreshing dessert. Top with whipped cream or a scoop of ice cream if you like an extra indulgent finish.
