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  • Writer's pictureSarah

Bake-Along #25: Bread Pudding

Updated: Nov 15, 2020

So easy and a perfect way to use leftover breads and loaves!. For tips and to bake-along live, just follow along with the video.

Prep: 30 minutes

Bake: 35-45 minutes

Brownie Batter Bread Pudding

  • 1 loaf Pound Cake (8 cups chopped)

  • 2 & 1/2 cups half & half

  • 12 oz bittersweet chocolate

  • 3 full eggs

  • 3 egg yolks

  • 1/2 cup granulated sugar

  • 1/2 t salt

  • 1 t vanilla extract

Salted Caramel

  • 1 cup granulated sugar

  • 6 T salted butter

  • 1/2 cup heavy cream

  • 1 t salt (optional)

  1. Grease a 9x13 inch casserole dish.

  2. Cube your pound cake into 1inch cube and lay them evenly in your prepared dish.

  3. Melt your chocolate over a double boiler or in the microwave (do this in 30 second intervals, stirring in between).

  4. Whisk together the eggs, egg yolks, sugar, salt, and vanilla extract.

  5. Pour the half and half into your egg mixture while whisking and whisk until combined.

  6. Gradually whisk your melted chocolate into the egg mixture until well combine.

  7. Evenly pour your custard base over the pound cake cubes, pressing down to evenly coat and soak the pound cake. Check out my coating at the 18:28 mark.

  8. Pre-heat oven to 350°F and set the bread pudding aside while you make the caramel. Feel free to put your bread pudding into the oven as soon as the oven is pre-heated.

  9. For the caramel: cook the sugar in an even layer in a saucepan over medium heat. Don't stir it at all. You'll watch it turn clear on the edges as the sugar melts, then slowly shift from yellow to amber. Once it begins to turn amber swirl your pan to evenly melt the sugar. For a full description, check out the video at the 28:36 mark.

  10. Once the sugar is completely melted and golden caramel, stir in the butter piece by piece until it is melted.

  11. Continue stirring the caramel as you drizzle in all of the heavy cream.

  12. Allow the caramel to bubble and boil for 1 more minute and then remove from heat. The caramel will thicken as it cools.

  13. Bake your bread pudding fro 35-45 minutes until it is completely set (no visible liquid and, when it is pressed down it springs back up).

  14. Serve warm and enjoy with your caramel sauce and fresh whipped cream!


  • *You can make a general bread pudding with any carb! Banana Bread, Croissants, Sourdough, sliced White Bread, go crazy! Sweet or savory. To hear my thoughts, head to the 1:57 mark.

  • Feel free to soak overnight in the fridge for a truly luscious bread pudding. Merely make it in advance and then bake it off the morning of.

  • Other combinations? Plain vanilla! Omit the chocolate and add an extra teaspoon of vanilla. Go for French Toast by adding in maple syrup and cinnamon. Get creative and enjoy!

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