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close up of whole easy sourdough bread pudding with caramel sauce and berries on top.
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5 from 5 votes

Sourdough Bread Pudding with Caramel Sauce

Sourdough bread pudding is a 5-ingredient easy dessert made in a blender that transforms stale sourdough bread into a creamy, smooth, dense flan-like treat. Topped with a rich caramel sauce, this recipe, inspired by my Mom's Brazilian bread pudding recipe, is super indulgent and satisfying!
Cuisine:Brazilian-inspired, Latin
Prep Time 15 minutes
Cook Time 45 minutes
Cooling + Chilling time 4 hours 30 minutes
Total Time 5 hours 30 minutes
Servings 16 slices
Calories297.2 kcal
Cost $ 0.40 per slice


  • 1 Baking dish to soak bread
  • 1 bundt pan 10-inch or 25 cm
  • 1 large rectangular baking pan for the bain-marie
  • 1 oven
  • 1 platter to serve


For the Easy Bread Pudding:

  • 17.6 ounces stale sourdough bread chopped (or French bread but only if sourdough is not available. My Mom makes it with french bread), about 500 g – NOTE: Please try to use sourdough bread in this recipe which is diabetes-friendly because it won't spike insulin. However, it is not low-carb. For a low-carb dessert, use stale keto or low-carb bread.
  • 3 cups whole milk warm (for a dairy-free, diabetes-friendly, and low-carb version, use unsweetened coconut milk)
  • 4 large eggs at room temperature
  • 2 cups granulated sugar or granulated Allulose for a sugar-free version. Or use any sugar-free sweetener of choice.
  • 1 teaspoon pure vanilla extract

For the caramel sauce for bread pudding:

  • 1 ½ cups granulated sugar or Allulose for a sugar-free version. NOTE: Please, do NOT use other sugar substitutes as they will not caramelize.
  • ¾ cup water
  • 1 teaspoon fresh lemon juice to avoid crystallization, optional


  • Preheat the oven to 350º F (180º C).
  • Soak the stale bread in the warm milk until softened, about 15 minutes.
  • Meanwhile, prepare the caramel sauce: In a nonstick medium saucepan, stir together the sugar, water, and lemon juice. Cook over medium heat, without stirring, until the sugar is melted and turns into an amber color (about 8-10 minutes). TIP: Make sure to not stir or disturb the mixture while cooking although you can tilt the pan to gently swirl.
  • Remove the pan from the heat. Using oven mitts, pour the caramel into a 10-inch (or 25 cm) ring baking pan, quickly swirl the caramel around the bottom and sides of the pan to evenly coat the ring pan. Let sit for at least 3-5 minutes or until hardened.
  • Then, prepare the bread pudding. In a blender, blend the soaked bread and any not absorbed milk, eggs, sugar and vanilla extract until smooth and creamy. Pour the mixture into the ring pan lined with the hardened caramel.
  • Place the ring pan into a larger, rectangular baking pan and carefully fill the larger pan with boiling water to come halfway up the sides of the ring pan. NOTE: Make sure water doesn’t spill onto the bread pudding mixture.
  • Bake in the middle rack of the oven until the bread pudding is set and slightly jiggly, about 45 to 55 minutes. NOTE: Baking time may vary depending on the oven, requiring more or less time in the oven. The pudding is ready when set and slightly jiggly!
  • Transfer the ring pan to a rack and let the bread pudding cool down until slightly warm, about 30 minutes.
  • Next, gently run a thin knife around the edges of the ring pan to loosen the bread pudding. Place a serving plate on top of the pan and carefully flip the pan onto the plate. Refrigerate for at least 4 hours, or until chilled. Slice and serve! NOTE: Garnish the top as desired (I like mine with berries, lemon slices, and a few fresh mint leaves).

Recipe Video

Recipe Notes

NOTE FOR A DIABETES-FRIENDLY DESSERT: Use unsweetened coconut milk instead of whole milk, and allulose instead of sugar. The number of net carbs will decrease to 60 and the calories will decrease to 205 per slice. The sourdough bread is already considered low-glycemic and won't spike insulin although is not low-carb. For a low-carb dessert, use keto or low-carb bread.
  • Fridge: you can store bread pudding in the fridge for up to 3-4 days in a covered container. 
  • Reheating: To reheat, place individual servings in the microwave for 30-60 seconds. Alternatively, you can warm it in the oven at 350 degrees F for about 10 minutes.


Calories: 297.2kcal | Carbohydrates: 62g | Protein: 6.3g | Fat: 3.4g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.8g | Trans Fat: 0.004g | Cholesterol: 46.4mg | Sodium: 221.8mg | Potassium: 121.9mg | Fiber: 0.7g | Sugar: 47.4g | Vitamin A: 133.5IU | Vitamin C: 0.1mg | Calcium: 79.5mg | Iron: 1.4mg

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