Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Adapted from a Cook's Illustrated recipe, this is by far the best bread pudding I've ever had. Rustic, easy, and oh-so-delicious. Make two and hide one for yourself.

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Spread 1 c Caramel Sauce in bottom of 13 x 9 pan. Refrigerate until ready to use.
  3. Cut bread into 1-inch cubes. Any large loaf will do, but a nice French bread, or a Challah work especially well.
  4. Spread bread cubes onto sheet pan in a single layer. Brown in oven for about 10-12 minutes.
  5. Reduce oven to 325. Don't forget this step (the voice of experience speaks)!
  6. In a medium bowl, mix eggs, half-and-half, vanilla and salt. Add 1 1/2 c caramel sauce to this mixture.
  7. Place bread cubes in a very large bowl and pour mixture over cubes. Toss gently until all cubes are coated.
  8. Let stand 20 minutes, gently mixing occasionally. Be sure that there are no dry cubes!
  9. Spread the soaked bread over the caramel in the 13 x 9 pan.
  10. Bake at lower oven level for 45 minutes.
  11. Let cool 30 minutes and serve, drizzled with remaining caramel sauce.
Most Helpful

Well. This recipe went over great. Made me an all-star. My wife had been asking for bread pudding for weeks. Only problem is that I had never made it, and my wife does not like nuts or fruit in her bread pudding. All I can say is this recipe fit the bill perfectly.

sfugit March 30, 2012

So good, and it showcases that delicious caramel sauce perfectly. I loved the texture of the bread pudding, and a scoop of vanilla bean ice cream was the perfect topping. It was also surprisingly easy to make. I used a plain white bread, but next time I might try French bread. [Made & Reviewed for PAC Fall 2013]

rpgaymer April 01, 2013