When life gives you lemons you make lemonade. When life gives you dense loaves of bread, you make bread pudding.

Or something like that.


For whatever reason, yeast recipes intimidate me. I don’t bake more than the occasional quick bread or batch of cookies so making bread from scratch is definitely out of my comfort zone. In attempt to get over the fear and start making some homemade bread, I’ve been dabbling a little. Some loaves have turned out much better than others. I was more than a little disappointed a few weeks back when I spent an entire afternoon on not one but two loaves of bread that turned out flat and dense. They tasted alright but the loaves were downright fugly.

What’s a girl to do?

Well, after cursing out the bread Gods, I cubed up the bread and covered it with milk, eggs, brown sugar and more brown sugar.

That’s right folks, I made bread pudding. Partly to use up the bread and partly to drown my sorrows in something sweet.


Bread pudding is good. Bread pudding covered in some sort of buttery, caramely sauce is really good. I love a good whiskey sauce on my bread pudding but since I didn’t have enough whiskey on hand to make sauce, I settled for a basic caramel sauce with a shot of High West Rendezvous Rye on the side. Again the whiskey helped ease the pain of a lost afternoon.

After scouring the internet for bread pudding recipes it became obvious that the custardy filling you pour over the bread was pretty universal but there seemed to be one major distinction. With raisins or without raisins.


I opted for golden raisins. Simply because I like them. And because they’re technically a fruit, it made me feel like I was adding something healthy to balance out the brown sugar. Almost. So there you have it, my argument for adding raisins. While I’m thinking about it, dried cherries and almond extract instead of vanilla would be awesome here. As would some dried blueberries and lemon zest or possibly some fresh raspberries and orange zest. The possibilities are endless.


Be warned that even though the bread pudding is good, the sauce is really where the magic happens. It’s all the willpower I have to not pour this sauce straight into my mouth. It has that much game. But then again, I’m a sucker for butter and browned sugar. As much as I’d love to master the art of baking bread at home, I’m content making bread pudding out of all the less than adequate bread.

Oy vey. My arse is not going to be happy. Not happy at all.

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16 Responses to Brown Sugar Bread Pudding with Caramel Sauce Recipe

  1. Deborah says:

    I don’t think I would have thought to turn dense bread into bread pudding – what a great idea!! It has my mouth watering!

  2. Looks amazing! Bread Pudding is one of my all time favorites!

  3. Annalise says:

    I’m a huge fan of bread pudding. HUGE! In fact I was thinking of making some this weekend for kicks. That caramel sauce looks to die for, may have to make that as well!

  4. Delishhh says:

    This would not last very long at our house – looks amazing!

  5. Nisrine says:

    I feel like having a nice, warm bread pudding. This one looks amazing.

  6. Maria says:

    This is my kind of dessert!

  7. I have to say this sounds like a great way to revive two loaves of bread that are “fugly” (snicker). This bread pudding sounds incredible, Kelley!

  8. After chocolate anything, bread pudding is my favorite dessert. Guess I’m a sucker for the goo. Oh and the High West Whiskey. As if…and yes, I’m a raisin lover. So sue me. XO *crush*

  9. LIz Wall says:

    are you kidding ….do you know how many squats this one will take to “burn” off?!!!!!!
    so good…and so easy….and of course we added vanilla ice cream …just cause!!!

  10. Rob Houghton says:

    I lorve this recipe, yes, lorve (that’s super-love in my dictionary). My kids love it too, although my ten-year-old picks the raisins out :p
    I prefer a solid, cake-like consistency so the only thing I do differently is I stir/mash it to within an inch of its life so that the texture is smooth all the way through.
    I had been looking for a recipe like this for years and you have allowed me to become a bread pudding zealot! I now over-cook my bread at times just so I can use it for bread pudding. Thanks!

  11. Elaine says:

    Amazing! I’d been saving our non-savoury bread heels and purchasing the odd day-old reduced sweet bread with a bread pudding in mind. Your recipe was simple and delicious — the sauce wasn’t necessary, but it really made the dessert an event.

    I used some whole grain heels, a quarter loaf of egg bread, and a small cranberry foccacia, and left out the raisins. I saved some dry and boring cinnamon buns as well as raisin bread heels for next time 🙂

  12. Vivian says:

    That caramel sauce was absolutely amazing! I will be using your recipe whenever my recipes call for caramel sauce…this is the best ever!!! Thanks for sharing Mountain Mama

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