Cinnamon- Caramel Bread Pudding

This post may contain affiliate links.

This recipe for Cinnamon- Caramel Bread Pudding is elegant enough to serve as dessert at a fancy dinner party, but it’s also easy enough to make and serve to the family (and enjoy leftovers for a few days).

I’ve always been completely enamored with bread pudding. And it’s one of my husband’s favorite treats too, so that makes dessert dates easy. I guess it’s the way that the bread soaks up the sweet, sugared cream that lures me in. It also tends to get crusty on the edges when it’s baked. So when you slice into a piece of warm bread pudding, you get a bite of tender, sweet bread edged by crunch.

Cinnamon-Caramel-Bread Pudding from

Top that with whipped cream and caramel and you’ve got this dessert here. I served this at one of my neighborhood Gourmet Dinner Group parties. Every bite was enjoyed and happily devoured.

There’s a recipe in The Recipe Girl Cookbook for bread pudding: it’s a Cinnamon Bun Bread Pudding. It’s a little different than this recipe- with no whipped cream or caramel sauce needed (it’s delicious all on its own). I love that recipe for what it is, but this one is a nice substitute for a great bread pudding if you don’t have my book yet. Wait… do you have my book yet?! Of course you do, right? You need my book. I promise you’ll find some great recipes in there that you’ll make again and again 🙂

P.S. My friend Ann has been cooking her way through my cookbook- planning and making dinners from the book for several weeks now. How cool is that? Every day she texts me and tells me what she’s making next. I’m so excited to interview her about her experience with the book and share it with you soon!

Cinnamon - Caramel Bread Pudding

Yield: 12 to 16 servings

Prep Time:25min + chill time

Cook Time:40 min


20 slices cinnamon raisin bread (regular-sized, not thick slices)
12 large eggs
2 1/2 cups whole milk
2 cups chilled whipping cream, divided (see *Tips below)
1 cup granulated white sugar
2 tablespoons vanilla extract
1 teaspoon finely grated orange zest
pinch of salt
sprinkle of cinnamon
2 tablespoons powdered sugar
caramel sauce (from a jar), warmed


1. Cut bread into 3/4-inch cubes. Place in a very large bowl. In a separate bowl, whisk together the eggs, milk, 1 cup cream, sugar, vanilla, zest and salt until the sugar has dissolved. Pour the egg mixture over the bread; toss to coat. Cover with plastic and place the plate on top to submerge the bread in the egg mixture. Chill at least 4 hours or overnight.

2. When ready to bake, stir the bread mixture once again and then let it stand at room temperature for 30 minutes.

3. Preheat the oven to 375 degrees F. Spray a 13x9-inch dish with nonstick spray. Transfer the bread mixture to the prepared dish (use an extra small baking dish too if there is too much to fit into the pan). Sprinkle lightly with cinnamon. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly.

4. Using an electric mixer, beat the remaining 1 cup of cream and the powdered sugar in a medium bowl until peaks form. Cut the pudding into 12 or 16 slices (depending on size preference!). Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.


*Note: "Whipping Cream" is not the same thing as Cool Whip. Look for liquid cream in a carton near the milk products.
*DO AHEAD: Let puddings stand at room temperature up to 2 hours until ready to serve. Leftovers heat up well too!

Source: (Adapted from Bon Appetit)

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Jersey Girl Cooks wrote:

    Mmmnnn. Love this as a fall dessert. And extra whipped cream please!

  • Ashley | Spoonful of Flavor wrote:

    Lori, I love bread pudding, but the caramel just makes it so much better!

  • Maegan @ The BakerMama wrote:

    Love me some bread pudding! This one sounds and looks delish! It would be perfect for a special brunch one weekend! What a treat!

  • Judy wrote:

    I love bread pudding and this one looks absolutely delicious. The caramel looks gooey.. Is it really from a jar? I prefer to make my own.

  • Lauren @ Climbing Grier Mountain wrote:

    I will never say no to a delicious caramel drizzle! This looks to die for, Lori!

  • Row wrote:

    Yummy! I like bread pudding, but have yet to try one that has crusty edges (my favourite part!). Will have to give this one a try… thanks!

  • Lisa @ Garnish with Lemon wrote:

    I love bread pudding too! And anything with caramel, this is definitely going on the must make list! Thanks for sharing!

  • Barbara @ Barbara Bakes wrote:

    I’m been wanting to make bread pudding lately. This is a great version.

  • Cookbook Queen wrote:

    Bread Pudding is my absolute favorite!! I want to dive right into this!!

  • Ali | Gimme Some Oven wrote:

    Oh WOW! This looks like the perfect autumn spice dessert. Love the caramel!!

  • Karly wrote:

    That looks perfect for a cool Fall evening! Yum!

  • Lana @ Never Enough Thyme wrote:

    What a delicious variation on bread pudding! Love that you used raisin bread in it.

  • Jamie @Lifelovelemons wrote:

    I’m obsessed with bread pudding right now… this looks delicious! Thanks so much for sharing!

  • Kevin (Closet Cooking) wrote:

    That looks so good all covered in caramel like that!

  • Jenny Flake wrote:

    Now this is my kind of bread pudding!! Mmmm!

  • Stacy | Wicked Good Kitchen wrote:

    Bread Pudding and French Toast, rule! And, your cookbook is so much fun with dependable recipes, Lori. Look forward to your post with Ann. This bread pudding with cinnamon and caramel sauce looks divine and ooey-gooey. Ooey-gooey and bread pudding just go together! Pinning!

  • Tieghan wrote:

    I have never made or had bread pudding and I am honestly kicking myself right now because of that. This looks incredible and there is nothing I could not like! It’s warm and gooey with cinnamon and bread and caramel! YUM!

  • Maria | Pink Patisserie wrote:

    This is perfectly fall. I love bread pudding and cannot imagine my life without it. The orange zest and caramel sound amazing together.

  • Averie @ Averie Cooks wrote:

    I love bread pudding and am always shocked when people say they don’t like it – or have never had it! Cream, eggs, sugar, and spices, drenching the bread cannot be bad, right! Yours is stunning. Love the cinnamon & caramel additions! Pinned!

  • Katrina @ Warm Vanilla Sugar wrote:

    This bread pudding is definitely my style. LOVE!