This brown sugar sauce bread pudding is a rich, comforting dessert made with soft bread soaked in a warmly spiced custard and baked until golden. Finished with a silky brown sugar cardamom sauce, it’s indulgent, cozy, and perfect for sharing with family or guests.

Why You’ll Love This Recipe

This recipe is simple to prepare yet tastes deeply luxurious. It’s a great way to use leftover bread, and the custard stays creamy while the top bakes up beautifully golden. The brown sugar sauce adds depth and warmth, and the pudding can be made ahead, making it ideal for gatherings or stress-free entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bread pudding
2 loaves bread of your choice, cut into 1-inch pieces (Hawaiian rolls and challah work well)
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups milk
1 tablespoon vanilla extract
2 large eggs plus 1 egg yolk
1/2 cup cold heavy cream
Extra heavy cream for topping, optional

Optional toppings
Turbinado sugar or raw sugar
Pistachios
Chocolate chips
Raisins
Powdered sugar
Ice cream for serving

For the brown sugar sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup brown sugar, packed
2 teaspoons ground cardamom
2 cups whole milk
1 teaspoon vanilla extract
1 pinch salt, plus more to taste

Directions

Preheat the oven to 400°F if toasting the bread. Spread the bread cubes on a baking sheet and toast for about 4 minutes until lightly dry. This step is optional but helps the bread absorb more custard.

Generously butter a baking dish and add the bread cubes, spreading them evenly.

In a small saucepan over medium heat, combine the granulated sugar, milk, cinnamon, salt, and vanilla extract. Whisk until the sugar fully dissolves, then remove from heat and allow the mixture to cool for 5 to 10 minutes.

In a separate bowl, whisk together the eggs and egg yolk. Slowly pour the cooled milk mixture into the eggs while whisking continuously. Stir in the heavy cream.

Pour the custard evenly over the bread, pressing gently so all pieces are soaked. Let the mixture rest for at least 20 minutes, or cover and refrigerate overnight.

Reduce the oven temperature to 350°F. Bake the bread pudding for 30 to 35 minutes, until the top is golden and a skewer inserted in the center comes out clean.

While the pudding bakes, prepare the sauce. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, until lightly browned. Slowly whisk in the milk, then add the brown sugar, cardamom, vanilla extract, and salt. Continue whisking until thick and smooth, similar to gravy.

Remove the pudding from the oven, dust with powdered sugar if desired, and serve warm with brown sugar sauce and ice cream.

Servings and timing

This recipe serves approximately 5 to 10 people, depending on portion size.
Total time is about 1 hour, including baking.
Active preparation time is around 20 minutes, with 30 to 35 minutes of baking.

Variations

You can add chopped nuts such as walnuts or almonds directly into the bread mixture for added texture. Dried fruit like dates or cranberries also work well. For extra warmth, add a pinch of nutmeg or cloves to the custard. If you prefer a deeper caramel flavor, replace half of the granulated sugar with brown sugar in the custard.

Storage/Reheating

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30 to 45 seconds, or warm the entire dish in a 325°F oven until heated through. Store the sauce separately and reheat gently on the stovetop or microwave, stirring well.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can assemble the pudding and refrigerate it overnight, then bake it the next day.

What type of bread works best?

Soft, slightly sweet breads like challah, brioche, or Hawaiian rolls are ideal, but any sturdy bread will work.

Do I have to toast the bread?

No, but toasting helps the bread absorb more custard and improves texture.

Can I freeze bread pudding?

It’s best enjoyed fresh, but you can freeze baked portions tightly wrapped for up to one month.

Is the sauce necessary?

The pudding is delicious on its own, but the brown sugar sauce adds richness and warmth.

Can I reduce the sweetness?

Yes, you can slightly reduce the sugar in both the custard and sauce if preferred.

What can I use instead of cardamom?

Cinnamon or nutmeg can be substituted, though the flavor will be different.

Can I use plant-based milk?

Yes, full-fat plant-based milk works, but the texture may be slightly less rich.

How do I know when it’s fully baked?

The top should be golden and a skewer inserted in the center should come out clean.

What’s the best way to serve it?

Serve warm with brown sugar sauce and a scoop of ice cream for the best experience.

Conclusion

This brown sugar sauce bread pudding is the ultimate comfort dessert, combining simple ingredients with deep, warming flavors. Whether served for a special occasion or a cozy night in, it’s a crowd-pleasing dish that feels indulgent yet familiar, and it’s sure to become a repeat favorite.

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