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Caramel Bread Pudding

This four-star caramel bread pudding is a dessert that certainly will wow your guests.

  • Prep:
  • Total Time:
  • Servings: 10
Caramel Bread Pudding

Source: Everyday Food


  • 8 large eggs
  • 2 cups milk
  • 2 cups heavy cream
  • 1 1/2 cups sugar
  • 1 vanilla bean, split lengthwise and scraped
  • 1/4 teaspoon salt
  • 1/4 cup dark rum or brandy
  • 1 baguette (1 pound), cut into 1-inch pieces
  • 1/2 teaspoon distilled white vinegar
  • 3 tablespoons unsalted butter


  1. In a large bowl, whisk eggs until combined. Whisk in milk, cream, 1/2 cup sugar, vanilla bean, salt, and rum. Add bread and let soak 45 minutes to 1 hour, pushing bread down occasionally until most of liquid has been absorbed.

  2. Meanwhile, in a medium saucepan over high heat, stir together remaining 1 cup sugar, vinegar, and 1/2 cup water until sugar has dissolved. Cook, without stirring, until sugar is dark amber in color, 7 to 10 minutes. Remove from heat and carefully add 1/4 cup water (mixture will sputter); swirl pot until combined.

  3. Working quickly, pour caramel into a 9-inch round baking pan, carefully rotating the pan so caramel covers the bottom and some of the sides; set aside until cool.

  4. Preheat the oven to 350 degrees. Put a kettle of water on to boil. Rub cooled pan with butter and spoon in bread mixture packing bread tightly to fit. Cover with a parchment round.

  5. Place pan in a roasting pan and pour hot water to come halfway up the side of the pan. Bake 1 1/4 hours or until a knife inserted in the center comes out barely clean. Do not overbake. Let stand 5 minutes then run a metal spatula around the edges and invert the pudding onto a large rimmed plate.

Reviews (5)

  • lifeisnow89 26 Nov, 2014

    I've made this recipe on several occasions - usually for my mother's birthday. It's always a hit with everyone, me included!!!

  • doc475 23 Dec, 2013

    This recipe was wonderful. I do wish that this site as well as many others would give alternate cooking/baking instructions for its use in a convection oven. Sometimes it is time saving and sometimes definitely should not be used. Love baking and visit Martha Stewart often.

  • naanie 14 Aug, 2011

    I made this for a birthday party for someone who loves bread pudding with caramel sauce, and it was a big hit - it went so quickly that some people didn't even get a chance to eat any! The caramel flavor of the sauce is outstanding and the consistency is perfect. I find some bread puddings to be too eggy, but this one was just right. I highly recommend this. FYI, the caramel can caramelize with 1/2 cup of water added and it does; there is no problem there.

  • klpcreative 26 Dec, 2009

    I made this as directed and it came out great. The sugar caramelized just fine. It was very good.

  • lady chef 14 Jun, 2009

    There is an error in this recipe. The sugar will never carmelize with a 1/2 cup of water added. Please review, correct, and repost. Thanks.

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