This delicious caramel macchiato bread pudding is super easy to make and starts with store-bought Starbucks caramel macchiato coffee creamer, along with challah bread, eggs and cinnamon, and a homemade caramel sauce.
If you haven’t noticed, I’m a big fan of bread pudding. I have several variations on my site, and there are even some that I haven’t gotten around to sharing yet. I will eventually, though! The thing I love about bread pudding is how easy it is to play with. You can do so many things with it, and it usually just takes the addition of one ingredient to make a completely new bread pudding recipe. A case in point is the recipe I have for your today. I routinely use coffee creamer in my bread pudding recipes to easily change their flavor, and when I discovered that Starbucks had a caramel macchiato coffee creamer, I knew it was going to be my next bread pudding creation.
Caramel Macchiato Bread Pudding
This simple bread pudding recipe starts with challah bread that I cut into 1-inch cubes. Then, I combine eggs, creamer, and cinnamon to make an absolutely delicious, caramel-flavored custard. I pour it over the bread so it can soak up all that deliciousness, place it in a baking pan, and cover it in caramel sauce. Finally, I bake it until golden, and it’s ready to serve. When it’s all done, I have a bread pudding that tastes like it took a ton of work and an equal amount of experience, but in reality, it’s so easy that even beginners can make it!
Why You’ll Love This Caramel Macchiato Bread Pudding
- The caramel macchiato coffee creamer gives the bread pudding a rich, caramel flavor, while the eggs and milk make it moist and custardy.
- It’s easy to make and can be made in advance and kept in the refrigerator overnight and then pop in the oven in the morning.
- It’s versatile and can be served for breakfast, brunch, or dessert, and can be customized with different add-ins like mini chocolate chips, chopped nuts, and whipped cream.
Caramel Macchiato Bread Pudding Ingredients
You’ll only need a handful of simple ingredients to make this bread pudding. The fancy flavor comes from coffee creamer, and it, along with everything else you need, is readily available at your grocery store.
- Challah bread is a sweet, and slightly dense bread that is perfect for bread pudding.
- Starbucks® Caramel Macchiato coffee creamer gives the bread pudding its signature caramel and adds a touch of sweetness and richness.
- Large eggs helps to bind the bread pudding together and gives it a custardy texture.
- Cinnamon adds warm, spicy flavor to the bread pudding and helps balance of the sweetness of the caramel.
- Light brown sugar adds sweetness and is used to make the homemade caramel sauce.
- Butter adds richness and creaminess to the caramel sauce, and helps to prevent the sugar from crystallizing, which can make the sauce grainy.
- Milk is one of the ingredients in the homemade caramel sauce.
- Vanilla extract adds a touch of sweetness and flavor to the caramel sauce.
How to Make Caramel Macchiato Bread Pudding
Making this bread pudding is equally as easy as putting together the ingredients. It only takes a few simple steps and then a little over an hour of baking. That’s it!
Step 1: Prep
Preheat the oven to 350 degrees and spray a 7×11 deep baking dish with non-stick spray. Set aside.
Step 2: Make the Caramel Sauce
Melt butter in a small saucepan over medium heat. Then, add the brown sugar and milk and stir. Bring to a boil over low heat, stirring constantly until the sauce has thickened – about 10 to 12 minutes. Remove from the heat, stir in vanilla, and let cool a bit.
Step 3: Make the Bread Pudding
Whisk the creamer, eggs, and cinnamon together in a large bowl. Then, add the bread cubes and stir to coat. Let the mixture sit while the caramel cools.
Step 4: Bake
Pour the bread mixture into the prepared baking dish. Then, pour the caramel sauce over it. Cover with foil and bake for 50 minutes. Then, remove the foil and bake for another 15 minutes.
- Make the caramel sauce first, then the bread pudding mixture. By the time the sauce has cooled enough, the bread will have soaked up all the custard mixture.
- DO NOT stop stirring while making your caramel sauce or it will absolutely burn.
- Keep the heat low while boiling the sauce to prevent scorching.
- Challah bread or another substantial bread is best for this recipe so the bread doesn’t disintegrate.
- You can use store-bought caramel sauce if you prefer.
- Try adding chocolate chips to the bread pudding mixture for something a little different.
- Add crunch and flavor by mixing in chopped walnuts, pecans, or almonds.
What to Serve with Caramel Macchiato Bread Pudding
This bread pudding is absolutely divine as it is. You can make it even better with a scoop of vanilla ice cream on top or a dollop of whipped cream. Yum!
Bread pudding is done when the center has risen fully and is jiggly but set. It should have a French toast consistency rather than a wet, soggy feel.
Absolutely! Any time a recipe calls for milk, you can substitute coffee creamer, instead.
Bread pudding will last for up to 5 days in the refrigerator.
How to Store and Reheat Caramel Macchiato Bread Pudding
Refrigerate bread pudding for up to 5 days in an airtight container. For longer storage, freeze it for up to 3 months in an airtight, freezer-safe container.
To reheat bread pudding, place it in a baking dish, cover with foil, and bake at 350 for 10 to 15 minutes until heated through.
Try This Delicious Caramel Macchiato Bread Pudding Today
This caramel macchiato bread pudding looks, tastes, and sounds fancy, but it’s anything but! A handful of ingredients and a little prep are all it takes to make one of the most decadent bread pudding recipes you’ll ever eat. With a combination like that, how could you not try it? Whip up a batch of this bread pudding, and I guarantee, it will be your new favorite.
More Delicious Bread Pudding Recipes You’ll Enjoy
This Cinnamon Toast Crunch Bread Pudding is another easy and delicious bread pudding recipe that is super easy to make that you can find on the blog.
Caramel Macchiato Bread Pudding
- Preheat oven to 350° and spray a 7×11 deep baking dish with non-stick cooking spray. Set aside.
- In a small saucepan, melt butter over low heat.
- Add brown sugar and milk, stir.
- Bring to a boil over low heat, stirring constantly until sauce has thickened up, approximately 10-12 minutes.
- Remove from heat, add vanilla. Stir. Let cool a bit.
- In a large bowl, whisk creamer, eggs, and cinnamon together until combined.
- Add bread cubes into egg mixture, stir to coat.
- Let sit while caramel cools.
- Pour bread mixture into the prepared baking dish, then pour the caramel sauce over the bread mixture.
- Cover with aluminum foil and bake for 50-55 minutes.
- Remove the foil and bake for an additional 10-15 minutes.
- Enjoy with optional Ghirardelli caramel sauce drizzled over the top.
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