Caramel Bread Pudding Print recipe Print with main photo Print text only Ingredients cubed white bread ((or leftover pastry - cinnamon rolls, Danish, etc.)--enough to fill a 9 x 13) 9 eggs 12oz sugar 3 1/2 Cups whole milk 1 teaspoon vanilla 1/2 of 1 Whole nutmeg 1 tablespoon butter ((optional)) Directions Preheat oven to 350º. Tear or cut bread into 1” chunks into a 9x13” baking pan and set aside. In a separate bowl, whisk together sugar and eggs, then whisk in the milk. Add vanilla extract and nutmeg and stir, making sure to get all the sugar off the bottom. Pour custard mixture over bread and with your hands, push the bread down to get it submerged in the custard. Cover with foil and bake for 45 minutes. Check at 30 minutes, remove foil and bake for last 15 minutes uncovered. Make sure custard is set before removing from the oven. Optional: Warm slices of bread pudding in a saute pan with 1 tbsp of butter until bread is just browned. Add caramel sauce and warm both sides to bread with caramel. Plate & serve with whipped cream.