Save This luscious bread pudding transforms humble day-old bread into a decadent dessert that captures the nostalgic flavors of cream soda and caramel. The combination creates a perfectly balanced treat that's crisp on top and custardy inside, making it ideal for family gatherings or special occasions when comfort food is calling.
I first created this recipe when looking for a creative way to use up some leftover brioche. My family was skeptical about the cream soda addition but now specifically request "that amazing caramel bread pudding" whenever we have guests over.
Ingredients
- Day-old brioche or challah bread: Provides the perfect texture and buttery base for soaking up the custard
- Whole milk: Creates richness in the custard base
- Heavy cream: Adds luxurious mouthfeel to the finished pudding
- Large eggs: Essential for binding and creating that classic custardy texture
- Unsalted butter: Adds richness and helps create a golden top
- Granulated sugar: Balances the caramel flavor without making it too sweet
- Rebel Float Cream Soda: The secret ingredient that adds unique vanilla notes
- Caramel sauce: Creates pockets of gooey sweetness throughout
- Pure vanilla extract: Enhances the cream soda flavor
- Salt: Balances sweetness and brings out all the flavors
Instructions
- Prepare Your Baking Dish:
- Preheat your oven to 350°F and thoroughly butter your 9x13-inch baking dish. Make sure to get into all the corners and up the sides to prevent sticking. The butter will also add flavor to the edges of your pudding.
- Mix The Custard Base:
- In a large bowl, whisk together eggs, sugar, vanilla, and salt until the mixture becomes slightly frothy and the sugar begins to dissolve. This creates the foundation of your custard. Whisk vigorously for about 2 minutes to incorporate air.
- Add The Liquid Elements:
- Pour in the milk, heavy cream, cream soda, and melted butter. Whisk until completely smooth and well blended. The cream soda adds a subtle vanilla undertone that makes this bread pudding unique. Make sure your butter has cooled slightly so it doesn't cook the eggs.
- Assemble The Pudding:
- Arrange bread cubes evenly in your prepared baking dish. Pour the custard mixture slowly over the bread, making sure to cover all pieces. Gently press down on the bread with a spatula to ensure even soaking. The bread should be fully saturated but still maintaining some structure.
- Add Caramel Swirls:
- Drizzle the caramel sauce evenly across the top of the soaked bread cubes. Use a knife to gently swirl the caramel throughout the mixture, creating beautiful ribbons of sweetness that will bake into the pudding. Don't overmix or you'll lose the distinct caramel pockets.
- Allow Soaking Time:
- Let the assembled pudding sit for 10 minutes at room temperature. This resting period is crucial as it allows the bread to fully absorb the custard mixture, resulting in a more uniform texture throughout. You'll notice the bread will continue to soften during this time.
- Bake To Golden Perfection:
- Bake for 35-40 minutes until the pudding is puffed up, golden brown on top, and set in the center. You'll know it's done when a knife inserted in the center comes out mostly clean with just a bit of moisture. The pudding will continue to set as it cools.
- Serve With Flair:
- Allow the pudding to cool slightly before serving. This cooling period allows the custard to set properly. Serve warm with additional caramel sauce drizzled over top and a dollop of whipped cream for the ultimate indulgence.
Save The caramel sauce is truly the star of this recipe. I discovered that warming the sauce slightly before drizzling makes it easier to create those beautiful swirls throughout the pudding. My grandmother used to make a similar bread pudding, but the addition of cream soda elevates this version to something truly special that brings back childhood memories.
Make Ahead Tips
This bread pudding actually improves with time as the flavors meld together. You can assemble the entire dish up to 24 hours before baking. Simply cover with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before putting it in the oven. You may need to add 5-10 minutes to the baking time if it's still cold from the refrigerator.
Creative Variations
The base recipe is wonderful on its own, but there are countless ways to customize it. Try adding 1 cup of fresh or frozen berries for a fruity twist. For a chocolate lover's version, fold in 1 cup of chocolate chips before baking. During fall, add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to create a seasonal spiced version. You could even add 1/2 cup of bourbon to the custard mixture for an adult version perfect for dinner parties.
Troubleshooting Tips
If your bread pudding seems too dry, your bread might have been too dry to start with. Try reducing the baking time by 5 minutes next time. If it's too wet or soggy in the middle, it likely needs more baking time. Cover the top with foil if it's browning too quickly but still needs more time to set. For the perfect texture, make sure your bread is truly day-old and slightly dried out before starting the recipe.
Perfect Bread Selection
The type of bread you use dramatically impacts the final texture of your pudding. Brioche and challah create a rich, buttery result. French bread produces a firmer texture with more distinct bread pieces. Croissants make an incredibly decadent version. Whatever bread you choose, make sure it's slightly stale for the best absorption. If you only have fresh bread, cube it and leave it out overnight or toast it lightly in the oven at 250°F for about 10 minutes.
Serving Suggestions
While this bread pudding is delicious on its own, consider serving it as part of a dessert board with various toppings. Set out bowls of warm caramel sauce, chocolate sauce, whipped cream, and chopped nuts so guests can customize their servings. For an extra special presentation, serve individual portions in ramekins topped with brûléed sugar for a crunchy contrast to the soft pudding. This dessert pairs beautifully with coffee, hot chocolate, or even a small glass of dessert wine.
Save Toast your bread cubes in the oven for 5-7 minutes before assembling for extra flavor dimension. Let the pudding rest for 15 minutes after baking for easier serving and better texture.
Recipe FAQ
- → What type of bread works best for this dessert?
Day-old brioche or challah is ideal for absorbing the custard and delivering a rich, tender texture.
- → Can I use a different cream soda brand?
Yes, any vanilla-flavored cream soda will enhance the flavor profile with sweet nostalgia.
- → How do I know when it's finished baking?
The center should be set but still slightly soft, and the top golden brown with a gentle puff.
- → Are there tasty additions for extra flavor?
Try adding chopped pecans, chocolate chips, or a scoop of vanilla ice cream for extra indulgence.
- → Is this dessert suitable for vegetarians?
Yes, this sweet treat is vegetarian-friendly, as it uses no meat products.
- → Can leftovers be reheated?
Reheat in the oven or microwave until warmed through for the best texture and flavor.