This delicious bread pudding has just 5 ingredients, and is topped with a homemade caramel sauce making it the most delicious bread pudding recipe ever!
Bread pudding is my husband’s love language. I can’t tell you how many bread puddings I have made him over the years. However, I have never made a bread pudding that was this easy. Lucky for me, he loves this recipe. Consequently, I have said goodbye to the other recipes because this is my go-to now!
How can you beat three ingredients in a dessert recipe? Plus, the homemade caramel sauce drizzled on top only uses two pantry items! Just so we are all on the same page, that is 5 ingredients in the whole dessert!
You will love the incredible cinnamon and vanilla flavors in this bread pudding too! The cinnamon swirl bread and vanilla coffee creamer is just the ticket. The caramel drizzle is the cherry on top and if you are feeling adventurous add a scoop of vanilla ice cream too!
Step 1: On a large cutting board, cut bread slices into 1 inch cubes with a serrated knife. Leave bread on cutting board to dry out overnight or place bread cubes on baking sheet in a warm oven to dry out quickly. The drier the bread the better.
Step 2: In a large bowl, whisk together 4 eggs and 2 1/2 cups coffee creamer.
Step 3: Place dried out bread cubes in a greased 8×8 baking dish.
Step 4: Pour egg and creamer mixture over bread cubes and press bread cubes into the mixture with your fingers.
Step 5: Bake at 375F for 30-40 minutes or until the top is browned and springs back when touched.
Step 6: Unwrap caramels and put in a small soup pot.
Step 7: Pour 2-3 Tbsp evaporated milk into the pan with the caramels.
Step 8: Heat the pan on low to melt the caramels. Slowly stir the mixture until combined. If the caramel is too thick add additional evaporated milk 1 tsp at a time. Drizzle caramel sauce over pieces of plated bread pudding. Make it “a la mode” with a scoop of vanilla ice cream. Store both bread pudding and caramel in the refrigerator and warm in microwave when ready to eat.
You can't beat the incredible cinnamon and vanilla flavors in this bread pudding! The cinnamon swirl bread and vanilla coffee creamer are just the ticket. The caramel drizzle is the cherry on top!
On a large cutting board, cut bread slices into 1 inch cubes with a serrated knife. Leave bread on cutting board to dry out overnight or place bread cubes on baking sheet in a warm oven to dry out quickly. The drier the bread the better.
In a large bowl, whisk together 4 eggs and 2 1/2 cups coffee creamer.
Place dried out bread cubes in a greased 8x8 baking dish.
Pour egg and creamer mixture over bread cubes and press bread cubes into the mixture with your fingers.
Bake at 375F for 30-40 minutes or until the top is browned and springs back when touched.
Unwrap caramels and put in a small soup pot.
Pour 2-3 Tbsp evaporated milk into the pan with the caramels.
Heat the pan on low to melt the caramels. Slowly stir the mixture until combined. If the caramel is too thick add additional evaporated milk 1 tsp at a time. Drizzle caramel sauce over pieces of plated bread pudding. Make it "a la mode" with a scoop of vanilla ice cream. Store both bread pudding and caramel in the refrigerator and warm in microwave when ready to eat.
Stale bread is best for bread puddings as it soaks up the custard mixture better. You can leave the bread pieces out overnight to dry out or toss on a baking sheet and place in a warm oven until the bread pieces feel dry (stale).
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This dish looks so deliciously good. I wish I could eat that right this minute!
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last time I made bread pudding I mixed it all together and dumped it the crock pot. I let it cook on low for about 4 hours. YUMMY!!
To make it even easier, use ice cream Carmel syrup. I use it on baked &/or steamed sweet potatoes....mmmmm
I don't even like bread pudding BUT that DOESS look GOOD!