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Digging into freshly baked Bread Pudding with Caramel Sauce

Custard Bread Pudding with Caramel Sauce

This indulgent bread pudding with homemade custard and caramel sauce is a real crowd pleaser.
Course Dessert
Cuisine American
Keyword simple desserts
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 12 slices
Calories 544kcal
Author Maike



  • Preheat the oven to 350° degrees Fahrenheit.

Making Fruit Syrup

  • Use a small saucepan and combine 2 cup of water, 1 cup of sugar, as well as the dried apricots, and cherries. Bring the mixture to a boil, stirring occasionally until the sugar dissolves. Put a lid on the saucepan and remove from the heat. Set aside for 15 minutes.

Making Custard

  • Use a medium saucepan, add 2 cups of heavy cream plus 2 cups of milk, and bring to a simmer. (Don't bring it to boil.) Remove the mixture from the heat.
  • Use a large mixing bowl, combine egg yolks and sugar, and blend using an electric mixer.
  • Gradually whisk the warm cream-milk mixture into the creamed eggs. Allow the custard to rest for 15 minutes.

Assembling the Bread Pudding

  • Grease a 13x9 inch glass baking dish.
  • Cut the pre-sliced white bread into rectangles. Put a layer of the bread in the greased 13x9 inch glass baking dish.
  • Use a colander to strain the fruit. If you are making the caramel sauce, reserve the remaining soaking liquid.
  • Sprinkle the soaked fruit over the bread. Add another layer of bread on top of the fruit.
  • Slowly pour the custard over the bread. Use a fork to gentle press down areas of the bread id they aren't fully submerged.
  • Move the baking dish with the bread pudding into the preheated oven and bake for 50 minutes until golden-brown. Remove the bread pudding from the oven. Push a fork in the middle of bread pudding. If it comes out clean, the bread pudding is done.

Making Caramel Sauce {optional}

  • Use a medium saucepan, combine ¼ cup of water plus 1 cup of sugar, and bring to a boil using medium-low heat. Whisk until the sugar has dissolved completely.
  • Allow the mixture to boil without stirring until it turns a dark shade of amber.
  • Whisk in the reserved soaking liquids (bubbles will intensify). Reduce the heat and allow the mixture to thicken.
  • Slowly pour and whisk in 1 cup cream into the sauce. Continue to stir until the caramel sauce thickens - about 5 minutes. Remove from heat.



If you are not making the Caramel Sauce, the per slice nutritional information changes.
I strive to give you as much information as possible, but keep in mind that all nutritional calculations are estimates.


Calories: 544kcal | Carbohydrates: 75g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 216mg | Sodium: 51mg | Potassium: 115mg | Fiber: 1g | Sugar: 72g | Vitamin A: 1305IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg