This easy bread pudding sauce is sweet, buttery and filled with caramel and vanilla flavor. Made with only 5 ingredients in just 10 minutes, this sauce is the perfect finishing touch to the classic holiday dessert!
Caramel Sauce for Bread Pudding
You haven’t tried bread pudding until you’ve tried this bread pudding caramel sauce! It’s the best part of the whole dish and is seriously so delicious. It’s sweet, buttery and has just the right amount of vanilla and caramel flavor. It reminds me of my favorite buttermilk syrup, but with a caramel twist.
This caramel sauce is the perfect finishing touch to bread pudding and is easily whipped up on the stove in just 10 minutes. You only need 5 ingredients to make it, 3 of which you will already have on hand to make the bread portion of the dessert.
Not only does this sauce taste delicious with bread pudding, but it can also be served with overnight French toast, pancakes, monkey bread and even a bowl of vanilla ice cream. Or if you’re like me, a spoonful or two of the plain sauce never hurt anybody!
This recipe is similar to making homemade caramel sauce, but with a lighter consistency. Start with the base sauce ingredients below, but feel free to add in other spices (like a sprinkle of cinnamon or nutmeg) to give it more holiday flavor.
- Butter: This adds a delicious richness to the sauce. I like to use salted butter to add a hint of salty flavor to balance out the sweet caramel.
- Sugar: You’ll need a mix of half granulated sugar and half light brown sugar. It helps to sweeten the sauce, as well as add a nutty, caramelized flavor.
- Heavy cream: This helps thicken the consistency and gives it an extra boost of richness.
- Vanilla: A dash of high quality vanilla extract helps pull all of the flavors together.
For an even more delicious bread pudding, try using a loaf of homemade French bread. It has the best flavor and a thick and sturdy texture. It’s important to leave the bread out overnight to stale, so that it doesn’t get soggy. If you forget, you can toast the bread cubes in the oven for 5 minutes to quickly harden it up.
Helpful Cooking Tips
- I like to cube the butter to help it melt faster and cook more evenly in the saucepan.
- Make sure to stir constantly while the mixture cooks. You don’t want it to burn.
- Wait to add the vanilla until after you remove the pot from the heat. If you add it in the beginning with the rest of the ingredients, the flavor will cook off.
- As soon as the sauce begins to bubble, that means it’s almost ready to go. Let it cook for about another minute, then remove the pan from the heat.
- Let it cool for a few minutes before serving. The consistency of the sauce will thicken as it cools.
More Ways to Use Bread Pudding Sauce:
- Served over French bread French toast
- Drizzled on top of homemade crepes
- As a dipping sauce for cinnamon sugar pretzels
- Drizzled on top of a banana split
Bread Pudding Sauce
- ¼ cup butter , I used salted
- ¼ cup granulated sugar
- ¼ cup light brown sugar , packed
- ¼ cup heavy cream
- 1 ½ teaspoons vanilla extract
- Combine the butter, sugar, brown sugar and heavy cream in a sauce pan over medium-heat. Cook for 5-7 minutes, stirring frequently.
- Once it comes to a full boil, cook for 1 minute and then remove from heat. Then stir in the vanilla.
- Drizzle over bread pudding. Serve while warm.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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