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Home / Recipes / Creme Brulee Bread Pudding

Creme Brulee Bread Pudding

Creme Brulee Bread Pudding
Creme Brulee Bread Pudding
0.0 / 5  (0 votes, 1 review )

The delicious flavors of Creme Brulee baked into an old fashioned bread pudding.

Prep Time: 20 min (not including thaw time)
Bake Time: 40 min
Servings: 8-12
Skills: Intermediate


  1. 1 Loaf Rhodes Bread or 12 Rhodes Yeast Dinner Rolls, baked as directed
    1/2 cup butter
    1 cup brown sugar
    2 tablespoons corn syrup
    8 eggs
    1 1/4 cups milk
    1 1/4 cups cream
    1 tablespoon vanilla
    1/4 teaspoon salt


Cut bread or rolls into 1 inch cubes and set aside.

Combine butter, brown sugar and corn syrup in a small sauce pan. Cook over medium heat, stirring often. Simmer until smooth and bubbly, about 5 minutes. Pour mixture into sprayed 9x13 inch baking pan. Add bread cubes on top of the brown sugar mixture and press down slightly.

In another bowl, whisk together eggs, milk, cream, vanilla and salt. Pour over bread cubes. Cover with plastic and refrigerate a few hours or overnight. Take out of fridge and let come to room temperature. Remove plastic and bake at 350°F 35-40 minutes.

Carefully invert onto serving tray or baking sheet. Serve warm with strawberries, if desired.

(1) Comment

Creme Brulee Bread Pudding
Tammy said on Feb 09, 2016
recipe so far LOOKS good-yet IN the TIME count, someone forgot to ADD the wait time for "refridgerator or overnight". That will upset people. POINT that out when saying the time. THEN they WILL see the time it WILL take.   (no offence) People try to look for FAST recipes.