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Decadent Bread Pudding with Bourbon Caramel Sauce

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A rich and comforting bread pudding made with day-old bread soaked in a spiced custard, baked to perfection and topped with a silky bourbon caramel sauce. Perfect for a cozy dessert that impresses without fuss.

Ingredients

Scale
  • 6 cups day-old bread, cubed (French or brioche preferred)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup bourbon whiskey
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish with butter or non-stick spray.
  2. Cube the bread into roughly 1-inch pieces. Toast lightly if bread is very dry.
  3. In a large bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and slightly frothy.
  4. Add cubed bread to the custard mixture and fold gently. Let soak for 15-20 minutes until bread absorbs custard and softens but holds shape.
  5. Transfer soaked bread mixture to the greased baking dish, spreading evenly and pressing down lightly.
  6. Bake for 45-50 minutes until top is golden brown and a knife inserted in the center comes out clean. Tent with foil if browning too quickly.
  7. While baking, prepare bourbon caramel sauce: melt butter in a small saucepan over medium heat. Stir in brown sugar and cook until sugar dissolves and mixture bubbles (3-5 minutes).
  8. Carefully stir in bourbon and cook for another 2-3 minutes until sauce thickens slightly. Remove from heat and let cool slightly.
  9. Remove bread pudding from oven and let cool for 10 minutes. Drizzle bourbon caramel sauce generously over the top.
  10. Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

Use day-old or slightly stale bread for best texture; fresh bread can be toasted before soaking. Watch caramel sauce carefully to avoid burning. Soaking bread for at least 15 minutes ensures even custard absorption. Tent pudding with foil if browning too fast. Sauce thickens as it cools; rewarm gently if needed. Variations include adding dried fruit, nuts, or swapping bourbon for brandy or rum. Dairy-free and gluten-free substitutions possible.

Nutrition

Keywords: bread pudding, bourbon caramel sauce, dessert, easy dessert, comfort food, custard dessert, holiday dessert

Find it online: https://tessierecipes.com/decadent-bread-pudding-with-bourbon-caramel-sauce-easy-recipe-for-perfect-dessert/