Simple Bakery Pudding with Golden Caramel Recipe

This recipe delivers a delightful and creamy bakery-style pudding with a rich, golden caramel sauce. It’s surprisingly simple to make, perfect for a satisfying dessert or afternoon treat.


  • For the Caramel:
    • 1/2 cup granulated sugar
    • 1/4 cup water
  • For the Pudding:
    • 4 cups cubed day-old bread (brioche, challah, or French bread work well)
    • 4 large eggs
    • 2 cups whole milk
    • 1/2 cup heavy cream
    • 1/2 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon ground cinnamon (optional)
    • Pinch of salt


  1. Make the Caramel: In a small saucepan, combine sugar and water. Heat over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color. Be careful not to overcook, as it can quickly burn.
  2. Pour the hot caramel immediately into a baking dish (around 8×8 inch or similar size), tilting the dish to coat the bottom evenly. Set aside to cool slightly.
  3. Preheat oven to 350°F (175°C).
  4. Whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon (if using), and salt in a large bowl.
  5. Add the cubed bread to the wet ingredients and gently toss to coat. Let the mixture sit for 10 minutes, allowing the bread to absorb the custard.
  6. Pour the bread mixture over the cooled caramel in the baking dish.
  7. Bake for 45-50 minutes, or until the custard is set and a toothpick inserted in the center comes out clean.
  8. Let the pudding cool completely at room temperature, then refrigerate for at least 2 hours, or overnight for the best flavor and texture.
  9. Serve chilled, spooning the pudding with the rich caramel sauce that settles at the bottom.

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