Welcome to my kitchen! Today, we’re making something truly special and comforting: Bourbon Caramel Bread Pudding. If you’re looking for a dessert that’s warm, gooey, and packed with flavor, you’ve come to the right place. This Bourbon Caramel Bread Pudding is surprisingly easy to make and is guaranteed to impress anyone you share it with. Get ready for a treat that will become a new favorite in your home!
Why You Will Love This Recipe
This Bourbon Caramel Bread Pudding is more than just your average dessert; it’s a hug in a pan! What makes it so amazing? First, the texture is incredible. We’re talking soft, custard-soaked bread with crispy edges – the best of both worlds. Then there’s the flavor: rich caramel infused throughout, deepened with a hint of bourbon that adds a lovely warmth without being overpowering. It’s a perfect balance of sweet and cozy, and it’s surprisingly simple to put together. Plus, it’s a fantastic way to use up bread that’s a little past its prime, turning it into something absolutely decadent. Trust me, once you try this homemade bread pudding, you’ll be making it again and again.
Ingredients
Here’s what you’ll need to make this delicious Bourbon Caramel Bread Pudding. Don’t worry, it’s mostly pantry staples!
- 6 cups day-old bread, cut into 1-inch cubes (like French bread or brioche)
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup caramel sauce (store-bought or homemade)
Step-by-Step Instructions
Let’s get started making this amazing Bourbon Caramel Bread Pudding together! It’s easier than you might think.
Step 1: Prep the Bread
First, we need to get our bread ready. Take your day-old bread and cut it into cubes that are about 1 inch big. If your bread is very fresh, you can lightly toast the cubes in a 250°F (120°C) oven for about 10-15 minutes to dry them out a bit. This helps them soak up the custard better. Once cubed, put the bread cubes into a large bowl.
Step 2: Whisk the Custard Base
In a separate large bowl, crack in your 4 large eggs. Whisk them lightly until they are just combined. Then, pour in the whole milk and heavy cream. Add the granulated sugar, light brown sugar, bourbon, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything together really well until all the sugar is dissolved and the mixture is smooth. This is our lovely custard that will make our bread pudding so rich and delicious.
Step 3: Soak the Bread
Pour the custard mixture over the bread cubes in the bowl. Gently toss the bread with your hands or a spoon to make sure all the bread cubes are evenly coated in the custard. Let the bread soak in the custard for at least 20 minutes, or even up to 30 minutes. This soaking time is important because it allows the bread to really absorb all that flavor and become wonderfully soft. Give it a gentle stir or toss halfway through to make sure all the bread is getting soaked.
Step 4: Assemble and Bake
While the bread is soaking, preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish (or a similar size) with butter or cooking spray. Pour the soaked bread mixture into the prepared baking dish, spreading it out evenly. Now, take your caramel sauce and drizzle it generously over the top of the bread pudding. You can swirl it in a bit with a knife if you like, to get caramel throughout.
Place the baking dish in the preheated oven and bake for 40-50 minutes. The bread pudding is done when it’s puffed up, golden brown on top, and set in the center. You can gently poke the center with a knife; it should come out mostly clean, maybe with just a little moistness.
Step 5: Cool and Serve
Once baked, carefully remove the Bourbon Caramel Bread Pudding from the oven. Let it cool in the baking dish for about 15-20 minutes before serving. This allows it to set up a bit more and makes it easier to slice and serve. The aroma while it cools will be absolutely delicious!
Serving Suggestions
This Bourbon Caramel Bread Pudding is fantastic on its own, served warm. For an extra touch of indulgence, you can add a scoop of vanilla ice cream or a dollop of whipped cream on top. The cool creaminess is a perfect contrast to the warm, rich bread pudding.
If you want to pair it with other dishes, it makes a wonderful dessert after a comforting meal like roasted chicken, pot roast, or even a simple weeknight dinner. For a brunch setting, it’s a show-stopping sweet treat that will impress your guests.
Presentation-wise, you can simply serve it straight from the baking dish for a rustic, homey feel. Or, for a slightly fancier touch, slice it into squares and arrange them on plates, drizzling extra caramel sauce over each serving. A sprinkle of chopped pecans or a dusting of powdered sugar can also make it look extra special. It’s perfect for holiday gatherings, potlucks, or just a cozy night in.
Storage and Reheating
If you happen to have any leftover Bourbon Caramel Bread Pudding (though it’s unlikely!), you can easily store it. Let it cool completely, then cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. Store it in the refrigerator for up to 3-4 days.
When you’re ready to enjoy it again, reheating is simple. You can reheat individual slices in the microwave for about 30-60 seconds until warmed through. For a slightly crispier texture, you can reheat it in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. Just be careful not to overheat it, or it might dry out a bit. A little extra drizzle of caramel sauce after reheating is always a good idea!
Key Details
Prep time: 20 minutes (plus 20-30 minutes soaking time)
Cook time: 40-50 minutes
Total time: Approximately 1 hour 20 minutes
Servings: 8 servings
Equipment:
- Large bowl
- Whisk
- 8×8 inch baking dish
- Measuring cups and spoons
- Knife or bread knife
- Oven
That’s it! You’ve got all the steps to make your very own Bourbon Caramel Bread Pudding. I hope you love making and eating this recipe as much as I do. Enjoy!
Bourbon Caramel Bread Pudding
Ingredients
- 6 cups day-old bread cut into 1-inch cubes (like French bread or brioche)
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup caramel sauce store-bought or homemade
Instructions
- Take your day-old bread and cut it into cubes that are about 1 inch big. If your bread is very fresh, you can lightly toast the cubes in a 250°F (120°C) oven for about 10-15 minutes to dry them out a bit. Once cubed, put the bread cubes into a large bowl.
- In a separate large bowl, crack in your 4 large eggs. Whisk them lightly until they are just combined. Then, pour in the whole milk and heavy cream. Add the granulated sugar, light brown sugar, bourbon, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything together really well until all the sugar is dissolved and the mixture is smooth.
- Pour the custard mixture over the bread cubes in the bowl. Gently toss the bread with your hands or a spoon to make sure all the bread cubes are evenly coated in the custard. Let the bread soak in the custard for at least 20 minutes, or even up to 30 minutes. Give it a gentle stir or toss halfway through to make sure all the bread is getting soaked.
- While the bread is soaking, preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish (or a similar size) with butter or cooking spray. Pour the soaked bread mixture into the prepared baking dish, spreading it out evenly. Now, take your caramel sauce and drizzle it generously over the top of the bread pudding. You can swirl it in a bit with a knife if you like, to get caramel throughout.
- Place the baking dish in the preheated oven and bake for 40-50 minutes. The bread pudding is done when it’s puffed up, golden brown on top, and set in the center. You can gently poke the center with a knife; it should come out mostly clean, maybe with just a little moistness.
- Once baked, carefully remove the Bourbon Caramel Bread Pudding from the oven. Let it cool in the baking dish for about 15-20 minutes before serving.
