Luella’s Old Fashioned Bread Pudding With Caramel Sauce

I’ve been told I need to have more desserts on here, so I’m adding this bread pudding. It’s simple, yet delicious. It’s an old-fashioned type of bread pudding, that includes a lovely caramel sauce. I have named the recipe after my late grandmother whom I miss dearly, Luella. It isn’t named after her because it’s her recipe, but it’s named after her simply because the taste that comes from the mixture of spices, and sweet caramel sauce reminds me of going to her house during the summer and eating her baking. The smell when the bread pudding is cooking at the same time as the caramel sauce is comforting, like she was.

 Be warned: This recipe is super sweet just like her- but will also kick you in the ass (like her) if you eat too much of it!

For this recipe you will need:

For the pudding:

1 loaf of bread, ripped up or cubed.

3 cups of 2% milk

3/4 cup of butter

3/4 cup of sugar

3 eggs

1 1/2 tbsp vanilla

1 tsp nutmeg

1 tsp cinnamon

For the caramel sauce:

3/4 cup butter

3/4 cup sugar

3/4 cup brown sugar

3/4 cup heavy cream

1 1/2 tbsp vanilla

Step 1:

Preheat oven to 350F

Combine the milk and butter in a medium pot and cook over medium heat. You only need to keep it over the heat until the butter has melted. Place your bread cubes into a large bowl, and once the mix on the stove is done- pour it over the bread and let stand for 15 minutes.

Step 2:

In another bowl, combine the eggs, vanilla, nutmeg, cinnamon, and sugar. Whisk together until it is smooth. After the other mixture has stood for 15 mintes, pour this one ontop. Mix together until the whole thing is combined, and all of the bread is saturated.

Step 3:

Pour your bread mix into a 9×13 casserole dish. Insert this into the oven, and let it bake for 45 mintues.


Step 4:

This is going to start while the pudding is baking in the oven. We are going to combine the brown sugar, sugar, cream and butter for the caramel sauce in the same pot we just used before. Cook it over medium heat, stirring every 5 minutes, until the mixture is thickened and has come to a boil. Add the vanilla and remove from heat. Set aside.


Step 5:

Once the bread pudding has come out, make sure the center has fully set. If it hasn’t, just stick it back in the oven for a few more minutes until you are sure it is done.

Take the caramel sauce you set aside, and drizzle it all over the pudding in the casserole dish. Serve.


For a bit of extra flavour, try mixing a bit of nutmeg with cinnamon and sprinkling it on top!

This is also a great treat to eat your feelings with. That’s currently what I’m doing in light of my recent breakup.

My grandma Luella, my dad John, and my grandfather Jack.

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