Werther’s Original
Banana Caramel Bread Pudding

Banana Caramel Bread Pudding

A family favourite with Soft Éclair Caramels



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


  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 2/3 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.

  8. Prep Time: 15 minutes

    Number of portions: 10