Banana Caramel Bread Pudding

A family favourite with Soft Éclair Caramels


  • 454 g loaf of brioche or egg bread, unsliced
  • 1 cup whole milk
  • 1 cup 14% sour cream
  • ½ cup sugar
  • 1 tsp salt
  • 3 eggs, beaten
  • 1 tbsp vanilla extract
  • 2 bananas, cut into ½-inch slices
  • 128g Werther’s Soft Éclair Caramels

Prep Time: 15 minutes

Number of portions: 10


1. Cut bread into 1 inch cubes. Lay on a sheet tray uncovered to dry for 3 hours or overnight.

2. Preheat oven to 350° F. Line a 9x5 loaf pan with parchment.

3. In a large bowl, combine milk, sour cream, sugar, salt, eggs, and vanilla.

4. Stir bread cubes into milk mixture until the bread has absorbed the liquid. Fold in banana slices and ⅔ of the caramels into the mixture.

5. Transfer mixture into prepared loaf pan and top with remaining caramels.

6. Bake until a cake tester inserted into the centre of the loaf comes out clean, about 1 hour.

7. Let cool for 15 minutes, serve warm.

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