Hi Guys, I have a new video up on channel after a much needed break!  I will be back with all new videos in September.  I wanted to take the month of August to focus on back to school and to just take a moment to myself!  If there’s any recipes that you would like to see let me know below in the comments!  I’m sharing this amazing Bread Pudding recipe with a Homemade Caramel Sauce.  I have other bread pudding recipes on my blog so check it out: Bread and Butter Pudding, Pumpkin Butter Croissant Bread Pudding.   


5 from 1 vote


  • 6 cups stale brioche bread cut into 1 inch cubes
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 4 whole eggs
  • 3/4 cup condensed milk
  • 1 tbsp butter
  • 1 tsp pure vanilla extract
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • Caramel:
  • 1/2 cup brown sugar
  • 2 tbsp water
  • 1/2 cup heavy cream
  • 1 tbsp butter
  • pinch of salt
  • 1/4 tsp vanilla extract


  • To make the Bread Pudding: Brush casserole dish with melted butter then add bread cubes.
  • In a large bowl whisk milk, heavy cream, condensed milk, vanilla, cinnamon, nutmeg and eggs to combine.
  • Pour over bread and press the bread into the custard using the back of a spoon. Let sit for about 20 minutes.
  • Place into an oven preheated at 350 degrees and bake for 50 minutes or until the top puffs up and is golden brown.
  • To make the Caramel, in a pot over medium heat, add sugar and water. Cook for about 5 minutes until the sugar melts then add heavy cream.
  • Stir until smooth then add butter and salt. Cook for about 5 minutes until the sauce begins to thicken and coat the back of a spoon. The sauce will thicken as it cools.
  • Remove from heat and stir in vanilla extract. Allow to cook before using.


Author: Jehan Powell