Citrus Infused Bread Pudding With Homemade Caramel Sauce

I’m notorious for finding a recipe, doing a major demolition and restructuring it into something more to my liking.  But that’s not a bad thing, is it?  My mantra is:  Recipes are made to be tweaked!

I found a bread pudding recipe, didn’t care much for the type of bread it called for and thought the amount of eggs it required was almost scandalous, so I totally redid it and made it my own.  I just plain detest eggy (another one of my made-up words) tasting puddings.

The smells of the orange, lemon and lime infusion that permeated my house as the pudding baked transported me to a warm, breezy, Gone with the Wind type of day, sitting on the veranda and sipping from an ice cold glass of lemonade.  It was a Calgon, Take me Away moment!

Try it and let me know what you think.  I think it’s divine!


Citrus Infused Bread Pudding With Homemade Caramel Sauce


  • 6 slices french bread (sliced about an inch thick)
  • 3 large eggs
  • 3 cups whole milk
  • 1/2 cup sugar
  • dash of salt
  • 1-1/2 tsp. vanilla extract
  • zest of 2 oranges, one lime and one lemon
  • homemade caramel sauce (recipe follows)
  • vanilla ice cream


  1. Slice bread, cut into large cubes and fit into an 8" square pan. In a mixing bowl, whisk eggs until well blended. Add sugar and continue whisking until smooth. Add milk, vanilla and salt and whisk until completely blended. Whisk in citrus zest.
  2. Pour custard over bread. Let sit for 10-15 minutes so that the bread soaks up the custard. Bake for 35-45 minutes or until soft set in the center. Let cool for 10 minutes. Scoop into bowls and top with vanilla ice cream and homemade caramel sauce.


This is the easiest and tastiest no-fail recipe for caramel sauce.  It’s so much better than store bought.  And did I mention how easy it is?  Even if you don’t make the bread pudding, you’ve got to try this.caramelredo

Homemade Caramel Sauce


  • 1 cup packed brown sugar
  • 1/2 cup half & half
  • 4 Tablespoons butter
  • Pinch salt
  • 1 Tablespoon vanilla extract


  1. Mix first four ingredients in a saucepan over medium heat. Whisk continually for 5-7 minutes or until the mixture gets thicker (It will not be extremely thick). Add vanilla and whisk another minute until it gets a little bit thicker. Remove from heat, cool and then refrigerate. It will thicken even more as it cools. I made it one night and then refrigerated it overnight. The next day it was the perfect thickness. It's magical!

And you’ll never have to buy caramel sauce again!


About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!


  1. Oh, wow! My mouth is watering! I’ll bet that is delicious! I just stopped by from SITS to say hello; hope you find time to do the same.

  2. Oh this sounds so good. I am going to try it with my daughters gluten free bread and see if we can make this work. Thanks for the ideas….the sauce looks to die for!

  3. Oh my yummy! I am gonna try the caramel sauce first. That’s sounds good on ice cream or apple pie right about now.

  4. If my oldest finds out that you can make your own…she’d have it EVERYDAY on EVERYTHING! She’s pretty much the only one who likes caramel sauce, while everyone else is chocolate. So this will save me some money on her jar alone! Thank you, thank you!. Pinning!

  5. Oh my, I am in heaven and I haven’t even made it yet! I love bread pudding and this twist just sounds wonderfully light and different, especially with that caramel sauce on top. I’m going to make this for Superbowl weekend (and I might even think about sharing it)!

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