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Million Dollar Bread Pudding

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This Million Dollar Bread Pudding is the ultimate indulgence. Made with buttery bread, a rich custard, and a luscious caramel topping, it’s a dessert fit for a celebration or an anytime treat. The creamy texture and sweet flavors make it a truly luxurious twist on a classic comfort food.

Ingredients

Scale

For the bread pudding:

  • 1 loaf (14 oz / 400 g) brioche or challah bread, cut into 1-inch cubes
  • 4 large eggs
  • 1 1/2 cups (360 ml) heavy cream
  • 1 1/2 cups (360 ml) whole milk
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1/4 teaspoon salt

For the topping:

  • 1/2 cup (115 g) unsalted butter, melted
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) brown sugar
  • 1/4 cup (60 ml) heavy cream
  • 1 teaspoon vanilla extract

Optional garnishes:

  • Powdered sugar
  • Fresh berries
  • Whipped cream

Instructions

1. Prepare the bread pudding

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Spread the bread cubes evenly in the prepared dish.

2. Make the custard

  1. In a large mixing bowl, whisk together the eggs, heavy cream, milk, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg (if using), and salt until fully combined.
  2. Pour the custard mixture evenly over the bread cubes, pressing down gently with a spoon to ensure the bread absorbs the custard. Let sit for 15–20 minutes to soak.

3. Bake the bread pudding

  1. Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.
  2. Remove the foil and bake for an additional 20–25 minutes, or until the top is golden brown and the custard is set.

4. Prepare the topping

  1. While the bread pudding is baking, prepare the topping.
  2. In a small saucepan over medium heat, combine the melted butter, granulated sugar, brown sugar, and heavy cream. Cook, stirring constantly, until the mixture thickens slightly (2–3 minutes).
  3. Remove from heat and stir in the vanilla extract.

5. Add the topping and serve

  1. Once the bread pudding is out of the oven, drizzle the warm topping evenly over the top. Allow it to soak in for a few minutes.
  2. Serve warm, dusted with powdered sugar or topped with whipped cream and berries, if desired.

Notes

  • Bread options: Brioche or challah is ideal for its buttery texture, but French bread or croissants also work beautifully.
  • Make ahead: Assemble the bread pudding the night before, cover it, and refrigerate. Bake fresh the next day.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through.

Find it online: https://ukfinda.com/million-dollar-bread-pudding/