Print

Cracker Barrel Bread Pudding

Cracker Barrel Bread Pudding - recipe card
Print Recipe

A rich, custard-like bread pudding inspired by the classic Cracker Barrel dessert. Soaked day-old bread cubes are baked until golden and tender, then drizzled with a silky homemade caramel sauce. Perfectly sweet with warm notes of vanilla and cinnamon.

Ingredients

Scale
  • 4 cups day-old white bread, cut into 1-inch cubes (about 8 slices)
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • For the caramel sauce:
  • 1/4 cup unsalted butter (4 tablespoons)
  • 1/2 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Spread the bread cubes on a rimmed baking sheet and toast for 10 minutes, stirring once halfway, until dry and slightly crisp but not browned. This prevents the bread from becoming mushy and helps it absorb the custard evenly.
  2. In a medium bowl, whisk together the eggs, granulated sugar, vanilla extract, ground cinnamon, and kosher salt until smooth and slightly thickened, about 30 seconds. Set aside.
  3. In a small saucepan, combine the milk and 1/2 cup heavy cream. Heat over medium-low heat, stirring occasionally, until the mixture is steaming but not boiling (about 170°F / 77°C). Do not let it boil or the eggs will curdle when combined.
  4. Slowly drizzle the hot milk mixture into the egg mixture while whisking constantly. This tempers the eggs and raises their temperature gradually so they don’t scramble. Continue whisking until fully incorporated.
  5. Place the toasted bread cubes in an 8×8-inch baking dish (or similar 2-quart dish). Pour the custard evenly over the bread, pressing down gently with a spatula to submerge all pieces. Let the mixture sit for 15 minutes, pressing occasionally, until the bread absorbs most of the liquid.
  6. Bake in the preheated oven for 40 to 45 minutes, rotating the dish halfway through. The pudding is done when the center is set with a slight jiggle and a knife inserted near the center comes out clean. The internal temperature should reach about 170°F (77°C).
  7. While the pudding bakes, prepare the caramel sauce. In a small saucepan over medium heat, melt the unsalted butter. Add the brown sugar and 1/4 cup heavy cream, whisk until smooth, and bring to a gentle simmer. Cook for 2 minutes, stirring constantly, until slightly thickened. Remove from heat and stir in the vanilla extract. The sauce will continue to thicken as it cools.
  8. Let the bread pudding cool on a wire rack for 10 minutes. Serve warm, drizzled with the caramel sauce. For extra indulgence, add a dollop of whipped cream or a scoop of vanilla ice cream.
  9. Store leftover bread pudding tightly covered in the refrigerator for up to 4 days. To reheat, place a portion in a 350°F (175°C) oven for 10-12 minutes or microwave on medium power in 30-second bursts until warm. The caramel sauce can be refrigerated separately for up to 2 weeks; reheat gently in a saucepan or microwave before serving.

Notes

Storage: Refrigerate leftover bread pudding in an airtight container for up to 4 days. Freezing: Wrap the baked and cooled bread pudding (without sauce) tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator. Reheat in a 350°F (175°C) oven for 15-20 minutes. The caramel sauce can be made ahead and stored in the refrigerator for up to 2 weeks; reheat gently before serving.

Nutrition

Keywords: Cracker Barrel bread pudding, copycat bread pudding, Southern bread pudding, old fashioned bread pudding, vanilla custard bread pudding, caramel sauce dessert, baked pudding, comfort food dessert, easy bread pudding recipe, homemade bread pudding

Find it online: https://copycatkitchenco.com/cracker-barrel-bread-pudding/