Bread pudding with caramel sauce

Bread pudding with caramel sauce

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  • 6
  • Easy
  • 30 minutes
  • 1 hour
  • Nederburg Winemaster's Reserve Special Late Harvest 2012


  • 8 large free-range eggs
  • 150 g sugar, plus 2 T extra
  • 1 l milk
  • 1 vanilla bean, seeded
  • 1/2 t salt
  • 8-10 slices day-old bread such as brioche, kitka or croissants (or 6 halved croissants)
  • For the caramel sauce:
  • 200 g sugar
  • 65 ml water
  • 125 ml cream
  • 2 T butter
  • 1/2 vanilla bean, seeded

Cooking Instructions

Preheat the oven to 180°C.

Place the eggs and sugar in a large mixing bowl and beat until well combined. Add the milk, vanilla seeds and pod and the salt. Whisk to combine.

Slice the bread and arrange in a large baking tray. Pour over the custard and allow to soak for 30 minutes – the bread should absorb all the custard.

Bake for 1 hour. If you prefer your custard a little runny, bake it for 10 minutes less.

To make the caramel sauce, place the sugar and water in a pan over a medium heat. Allow the sugar to melt, then bring to a boil and allow to darken slightly.

Add the cream and butter and gently boil for 2 minutes. Remove from the heat and add the vanilla seeds.

Pour the caramel sauce over the bread pudding to serve.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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