Caramelized Bread Pudding without Condensed Milk
A comforting, golden bread pudding made entirely from scratch — no condensed milk, no water bath needed. Stale bread soaks up a silky vanilla custard and bakes into a rich, caramel-glazed dessert that's surprisingly simple to make. A true crowd-pleaser for any occasion.
🛒 Ingredients
8 servings
- 6 thick slices of day-old bread, crusts removed
- 1 litre (4 cups) whole milk
- 5 large eggs
- 3 cups granulated sugar (for the custard)
- 1 cup granulated sugar (for the caramel)
- 1 teaspoon pure vanilla extract
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Directions
- 1
Preheat oven to 350 °F (180 °C). Melt 1 cup of sugar in a saucepan over medium heat without stirring until it turns into a deep amber caramel. Quickly pour into a bundt or tube pan, tilting to coat the bottom and sides evenly.
- 2
Tear or cut the crustless bread into small pieces and scatter them evenly over the caramel layer.
- 3
Blend the milk, eggs, remaining 3 cups of sugar, and vanilla extract together until smooth and fully combined.
- 4
Pour the custard mixture evenly over the bread pieces. Let it rest for 10 minutes so the bread fully absorbs the liquid.
- 5
Bake directly in the oven (no water bath) for approximately 40 minutes, or until a skewer inserted in the center comes out clean. Allow to cool before unmoulding.
💡 Chef's Tip
Use bread that is 2–3 days old for the best texture — fresh bread turns mushy. Don't stir the caramel as it cooks; simply swirl the pan gently if needed.
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