Caramel Bread Pudding — a delicious, comforting dessert perfect for any occasion. This eggless version is made in an Instant Pot (or steamed on the stovetop or in a pressure cooker) and served with a dollop of whipped cream for a crowd-pleasing finish.
Self-saucing caramel sauce plus cozy flavors — what’s not to love? Although I mention fall because the caramel brings warm, autumnal notes, this bread pudding is lovely any time of year.
What makes this bread pudding special?
- It’s a great way to use up stale bread.
- Cook it in an Instant Pot, regular pressure cooker, on the stovetop, or in the oven — whichever method suits you.
- Make it in a 6-inch cake tin, ramekins, or a stainless steel bowl; the shape is flexible.
- It’s eggless and uses custard powder, making it perfect for those looking for egg-free Instant Pot desserts.
What is Caramel Bread Pudding?
Although it resembles crème caramel when unmolded, this is a different dessert. Crème caramel is a smooth, egg-based custard without bread. This recipe uses bread as the main ingredient, so expect a soft, smooth pudding with a gentle bite from the bread crumbs rather than the silky, melt-in-the-mouth texture of crème caramel.
This is essentially a custard-based bread pudding made eggless by using custard powder to set the mixture; cornstarch with vanilla paste can be substituted if preferred. The self-saucing caramel topping keeps the pudding moist and adds a beautiful flavor contrast.
Tips for the best bread pudding
1. Make the caramel base carefully
The caramel forms the base layer in your cake tin. Use a 6-inch tin or any heatproof container that fits your steaming vessel. Melt sugar with a little water and watch for the syrup to change from simmering to pale yellow to golden amber. Remove from heat quickly and pour into the tin, swirling to coat the base evenly — caramel sets fast, so work quickly.
Pro tips:
- Watch the color closely — even a short extra minute can turn caramel bitter.
- Pour and swirl quickly so the entire base is coated.
2. Prep the bread
Use flavorful bread for the best results: brioche, challah, or even simple sandwich bread will work. Trim the crusts, cut into squares, and pulse in a food processor until you have fine crumbs. Unlike soaked-cube bread puddings, pulsing to crumbs gives a smoother, flan-like slice once set.
Pro tip:
Fine bread crumbs yield a neater, smoother slice and a more uniform texture.
3. Prepare the custard base
Mix 1/2 cup cold milk with custard powder and vanilla (if using) until smooth. Heat 1.5 cups milk with sugar until it simmers, then stir in the custard slurry gradually while stirring continuously to prevent lumps. When the mixture thickens, lower the heat and add the bread crumbs a little at a time, stirring until everything comes together.
Turn off the heat, transfer the mixture into the tin with caramel, smooth the top, cover with foil, and steam using one of the methods below.
4. Ways to cook the pudding
Steamed caramel bread pudding can be made in an Instant Pot, pressure cooker, or a saucepan on the stovetop.
Instant Pot
Add 2 cups hot water to the pot, set the trivet, place the cake pan on top, seal the lid, use the Steam function for 20 minutes, then allow 10 minutes natural pressure release before manually venting. Remove the pan carefully.
Stovetop steaming
Use a large saucepan with a lid. Bring water to a simmer so it just touches the base of the cake pan, place a trivet and the pan inside, cover, and steam on medium for 25–30 minutes.
Pressure cooker
Place 2 cups hot water in the cooker, add a trivet and the cake pan, close the lid without the weight, and steam on medium for 20–25 minutes.
Once cooked, cool to room temperature, then refrigerate for at least 4 hours to set completely.
To unmold
Remove the pan from the fridge 10–20 minutes before unmolding. Place a plate upside down on the tin, invert, and gently remove the tin. The caramel will flow over the custard layer, creating an attractive glaze. Slice with a hot knife and serve plain or with whipped cream and caramel decorations.
Key tips summarized
- Be patient when making caramel and work quickly once it reaches amber color.
- Pulse the bread to fine crumbs for a smooth, flan-like slice.
- Stir the custard slurry before adding to hot milk; custard powder settles if left standing.
- Keep stirring while cooking the custard to avoid lumps.
- Refrigerate to fully set and achieve clean slices.
Here is the recipe card with ingredient quantities and step-by-step instructions:
Caramel Bread Pudding
Ingredients
For Caramel
- 1/4 cup Sugar
- 2 tsp Water
Bread Custard Base
- 6 pieces Bread
- 3 tbsp Custard powder
- 1.5 + 1/2 cup Milk
- 1/2 cup Sugar
Instructions
For Caramel Base
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Take sugar and water in a saucepan and heat until the syrup simmers and turns golden amber.
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Remove from heat and pour into the cake tin, swirling to coat the base. Set aside.
Custard Base
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Trim bread edges, cut into squares, and pulse to fine crumbs. Set aside.
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Mix custard powder with 1/2 cup cold milk until smooth. Keep ready.
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Heat 1.5 cups milk with sugar to a simmer. Stir the custard slurry and add it slowly while stirring to avoid lumps.
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When thickened, lower heat and add bread crumbs gradually, mixing until combined. Turn off heat and pour into the caramel-lined pan. Smooth the top, cover with foil, and steam as desired.
How to steam in the Instant Pot
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Add 2 cups boiling water, set the trivet, place the cake pan, seal, use Steam for 20 minutes, then allow 10 minutes natural release. Remove and cool.
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Let cool 20 minutes at room temperature, then chill in the refrigerator for at least 4 hours to set completely.
Steam in a pressure cooker or saucepan
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For a pressure cooker: add 2 cups hot water, place trivet and cake pan, close the lid without the weight and steam on medium for 20–25 minutes.
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For stovetop steaming: use a large saucepan, simmer water so it just touches the pan base, place trivet and pan, cover, and steam 25–30 minutes. Chill as above.
To Unmould
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Remove from fridge 10–20 minutes before unmolding. Place a plate upside down on the tin and invert.
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Gently release the tin and slice the pudding with a hot knife. Serve plain or with whipped cream or caramel decorations.
Video
Notes
- I used a 6-inch cake tin, but you can use any compatible vessel or individual ramekins.
- There’s no need to grease the tin before adding the caramel.
- Small cracks may appear in the caramel while resting; just avoid them and continue assembling the custard.
- Refer to the tips above for best results.
Chocolate caramel variation
Add 2 tbsp sifted cocoa powder to the milk along with sugar in the custard step, then proceed with the recipe as written for a chocolate caramel version.
Salted caramel variation
When the sugar syrup reaches golden amber, stir in 1/4 tsp rock salt, then pour into the cake tin and continue with the recipe.
Conclusion:
This Caramel Bread Pudding is a soft, set pudding with a pleasant bite from the bread crumbs and a glossy, self-saucing caramel topping that keeps it moist. It’s an Indian-style bread pudding that slices neatly and works well for gatherings year-round, especially at fall and holiday meals.
See you soon in my next recipe. Until then — hugs, Sushma