Let’s make some amazing Bourbon Caramel Bread Pudding! This recipe is sure to become a new favorite. It’s comforting, rich, and surprisingly easy to make. The bourbon caramel sauce soaks into the bread, creating a sweet and decadent dessert that’s perfect for any occasion.
Why You Will Love This Recipe
This isn’t your average bread pudding! What sets this Bourbon Caramel Bread Pudding apart is the combination of textures and flavors. You get the soft, custard-soaked bread, the crunchy caramelized edges, and that warm bourbon kick in the caramel sauce. It’s a comforting dessert with a sophisticated twist. Plus, it’s a fantastic way to use up leftover bread! The bourbon flavor isn’t overpowering; it enhances the caramel and adds a depth that makes this bread pudding truly special. You’ll find yourself craving this moist bread pudding again and again.
Ingredients
- 1 loaf (about 1 pound) of day-old bread, such as brioche or challah, cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Step-by-Step Instructions
1. Prepare the Bread:
Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until lightly toasted. This helps the bread absorb the custard better without becoming soggy. Let the toasted bread cool slightly.
2. Make the Custard Base:
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined. This custard will be the foundation of our bread pudding, so make sure everything is nicely mixed.
3. Assemble the Bread Pudding:
Place the toasted bread cubes in a greased 9×13 inch baking dish. Pour the custard mixture evenly over the bread, pressing down gently to make sure all the bread is soaked. Let it sit for about 20-30 minutes to allow the bread to fully absorb the custard.
4. Prepare the Caramel Sauce:
While the bread is soaking, make the caramel. In a medium saucepan, melt the butter over medium heat. Add the sugar and cook, stirring constantly, until the sugar is melted and turns a golden amber color. This will take about 5-7 minutes, so be patient and keep stirring to prevent burning.
5. Add Bourbon to Caramel Sauce:
Carefully remove the saucepan from the heat and stir in the bourbon. Be cautious as it may splatter. Return the saucepan to low heat and stir until the caramel is smooth.
6. Pour Caramel over Bread Pudding:
Pour the bourbon caramel sauce evenly over the bread pudding. Make sure to get the caramel into all the nooks and crannies.
7. Bake the Bread Pudding:
Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the bread pudding is set and golden brown on top. A knife inserted into the center should come out clean.
8. Cool and Serve:
Let the Bourbon Caramel Bread Pudding cool slightly before serving. This allows the custard to set up a bit more, making it easier to slice.
Serving Suggestions
Bourbon Caramel Bread Pudding is delicious served warm, either on its own or with a scoop of vanilla ice cream or whipped cream. The cool creaminess complements the warm, rich bread pudding perfectly.
For a truly decadent experience, drizzle a little extra caramel sauce over each serving. You can also add a sprinkle of chopped pecans or walnuts for added crunch.
This bread pudding is perfect for special occasions, such as holidays, birthdays, or dinner parties. It’s a crowd-pleasing dessert that everyone will love.
Storage and Reheating
To store leftover Bourbon Caramel Bread Pudding, cover the baking dish tightly with plastic wrap or transfer individual portions to airtight containers. It can be stored in the refrigerator for up to 3 days.
To reheat, you can either microwave individual portions for 30-60 seconds, or reheat the entire baking dish in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Reheating in the oven will help maintain the texture and prevent it from becoming soggy.
Key Details
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Servings: 8-10
- Equipment: 9×13 inch baking dish, baking sheet, medium saucepan, large bowl, whisk
Bourbon Caramel Bread Pudding
Ingredients
- 1 loaf about 1 pound of day-old bread, such as brioche or challah, cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup 1 stick unsalted butter
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until lightly toasted. This helps the bread absorb the custard better without becoming soggy. Let the toasted bread cool slightly.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined. This custard will be the foundation of our bread pudding, so make sure everything is nicely mixed.
- Place the toasted bread cubes in a greased 9x13 inch baking dish. Pour the custard mixture evenly over the bread, pressing down gently to make sure all the bread is soaked. Let it sit for about 20-30 minutes to allow the bread to fully absorb the custard.
- While the bread is soaking, make the caramel. In a medium saucepan, melt the butter over medium heat. Add the sugar and cook, stirring constantly, until the sugar is melted and turns a golden amber color. This will take about 5-7 minutes, so be patient and keep stirring to prevent burning.
- Carefully remove the saucepan from the heat and stir in the bourbon. Be cautious as it may splatter. Return the saucepan to low heat and stir until the caramel is smooth.
- Pour the bourbon caramel sauce evenly over the bread pudding. Make sure to get the caramel into all the nooks and crannies.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the bread pudding is set and golden brown on top. A knife inserted into the center should come out clean.
- Let the Bourbon Caramel Bread Pudding cool slightly before serving. This allows the custard to set up a bit more, making it easier to slice.
