Overnight Sticky Bun Bread Pudding with Caramel Topping
Rich, custardy bread pudding inspired by sticky bun flavors, built on a 12-24 hour soak that ensures deep cinnamon absorption. Buttery caramel-brown sugar topping bubbles and caramelizes during baking, creating a gooey, indulgent finish. Perfect for weekend brunch gatherings or special breakfast occasions when you want restaurant-quality results. This version distinguishes itself through the extended cold soak—a professional technique that eliminates dry spots and ensures every bite is thoroughly saturated—plus a separate cooked brown sugar-cinnamon topping that creates distinct sticky-bun character rather than relying on the custard alone.
Ingredients
- 7 loaf (8-inch) French bread, cubed
- 4 eggs, large
- ½ cup sugar, granulated
- 1 cup light brown sugar, packed
- 3 tablespoon ground cinnamon, for custard
- ½ teaspoon salt, fine
- 1 quart whole milk, cold
- ½ cup (1 stick) unsalted butter, melted
- ½ cup (1 stick) unsalted butter, for topping
- 1 cup light brown sugar, packed, for topping
- 2 tablespoon ground cinnamon, for topping
Instructions
- 1
Cube the bread and place in a large bowl.
- 2
Whisk together eggs, sugars, cinnamon, and salt in a separate bowl until combined.
- 3
Slowly whisk in milk until fully incorporated into a smooth custard.
- 4
Pour custard over bread cubes and press down with a rubber spatula until saturated.
- 5
Add melted butter and mix until evenly distributed.
- 6
Cover and refrigerate for 12 to 24 hours.
- 7
Preheat oven to 350 degrees.
- 8
Grease a 9 x 13-inch baking dish and transfer the soaked bread mixture to it.
- 9
Melt butter in a small saucepan over medium-high heat.
- 10
Add brown sugar and cinnamon, whisk constantly until the mixture bubbles.
- 11
Continue whisking for 2 minutes.
- 12
While the butter mixture is hot, pour it evenly over the bread pudding.
- 13
Cover with aluminum foil and bake for 35 minutes.
- 14
Remove foil and continue baking until the custard is set and the topping is browned, bubbling, and sticky, about 25 minutes.
- 15
Cool for at least 30 minutes before serving warm.
Tips
The 12-24 hour soak is non-negotiable. This extended chill time allows the bread to absorb custard evenly and prevents dry patches, delivering the luxurious texture that defines great bread pudding.
Make a second batch of the caramel topping to drizzle over vanilla ice cream served alongside warm portions for extra indulgence and visual appeal.
Use day-old French bread if possible; fresh bread breaks down too much during soaking. Slightly stale bread holds structure while still absorbing the custard.
Good to Know
Cover leftover bread pudding with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. Reheat gently in a 325-degree oven for 15-20 minutes, covered with foil, until warmed through.
Prepare through the overnight soak; assemble and bake the next day. Or bake completely, cool, and refrigerate; warm before serving. Do not freeze; the custard texture breaks down after thawing.
Serve warm with vanilla ice cream, whipped cream, or additional caramel sauce. Works for brunch, dessert, or special breakfast occasions.
Common Mistakes
Skip the soak to avoid dry, crumbly bread pudding that tastes more like stuffing than custard
Use fresh bread to avoid over-mushy pudding that falls apart when plated
Remove foil too early to avoid underbaked custard center; bake until set and top is bubbling and golden
Substitutions
Vegan Options
General Alternatives
removes sugar type
Full guide →FAQ
Can I make this without soaking overnight?
The long soak is essential for texture. Minimum 12 hours; 24 hours is ideal. Shorter soaks result in dry spots and uneven custard absorption. Plan accordingly.
What if my custard is not fully set after 60 minutes total baking?
Insert a knife near center; it should come out with no liquid custard clinging to it. Bake in 5-minute increments if needed. Oven temperatures vary; don't rely on time alone.
Can I freeze leftover bread pudding?
Not recommended. Freezing breaks down the custard structure, resulting in a watery, separated texture when thawed. Refrigerate instead and enjoy within 3 days.