Caramel Bread Pudding is an amazing dessert recipe that is made with sweet challah bread, caramel creamer, topped with caramel.

Course: Dessert

Cuisine: American

Servings: 8 Servings

Calories: 527kcal


For The Caramel Sauce

  • ¾ cups butter, (1½ sticks)
  • 1 cup light brown sugar
  • ¼ cup milk
  • 1 teaspoon vanilla

For The Bread Pudding

  • 24 ounce caramel vanilla coffee creamer
  • 5 large eggs
  • ½ teaspoon cinnamon
  • 1 loaf Challah bread, cut into 1 inch squares


  • Preheat oven to 350° and spray a 7 x 11 baking dish with non stick spray. Set aside.

For The Caramel Sauce

  • In a small saucepan, melt butter over low heat.
  • Stir brown sugar and milk into pan, stir.
  • Bring to a boil over low heat, stirring constantly (which will be approximately 10-12 minutes total or until caramel sauce has thickened up).
  • Remove from heat, add vanilla. Stir.
  • Let caramel cool for about 10 minutes.

For The Bread Pudding

  • In a large bowl, whisk creamer, eggs and cinnamon together.
  • Add bread cubes into egg mixture, stir to coat. Let sit while caramel cools.
  • Place bread into prepared baking dish then pour caramel sauce over bread mixture.
  • Cover with foil and bake for 60 minutes then remove foil and bake for an additional 15 minutes(I used a deep 7 x 11 baking dish. If you use a 9×13 baking dish, the time will need to be adjusted. Start checking at about 45 minutes).
  • Remove from oven and serve warm.
See also  Chicken Parmesan