When I was a kid, I remember turning up my nose whenever my mom baked bread pudding. *I am now disapprovingly shaking my head* I thought it looked mushy and unappetizing. I didn’t trust that “sauciness” of it. I should add, I was the pickiest eater on the planet and didn’t eat any sort of sauce, so it wasn’t personal.
This story has a happy ending. Sometime during my adolescence I came around. Phew. And so when I eat bread pudding now I hear my mom’s words : “My favorite part about bread pudding is the crunchy top and edges with the custardy, soft center.
I completely agree with her.
Typically when I have dry bread to use up I make classic Bread Pudding.
Depending on the season, I play with the spices, zest, and/or incorporate seasonal fruit, like Cherry Bread Pudding. During the holidays I go a little further and make the Bread Pudding Loaf with Crème Anglaise so you really know you’re eating dessert and not breakfast or brunch. And for a savory option, Spinach & Cheese Savory Bread Pudding
When I was recently slicing the bread for this recipe, not knowing what I’d make yet, I realized I wanted something decadent. Another real dessert bread pudding. And so I made this one. With a vanilla caramel sauce. *swoon*
Just like my Mom loves, it’s soft and creamy in the center and crunchy and crisp along the top and edges. Both the bread pudding and the caramel sauce on top are rich with vanilla. It’s the ultimate extravagant bread pudding.
A Bee Bakes 
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