Classic Bread Pudding With Bourbon Caramel Sauce
25m prep 1h 0m cook 1h 25m ready
A comforting bread pudding made with day-old French bread soaked in a creamy custard, baked until golden, and served with a rich bourbon caramel sauce.
Ingredients
- 473 ml heavy cream
- 473 ml whole milk
- 4 eggs
- 29.6 ml vanilla extract
- 9.86 ml ground cinnamon
- 355 ml sugar
- 2.46 ml kosher salt
- 1 day-old French bread cubed
- 29.6 ml softened butter
- 237 ml dark brown sugar packed
- 473 ml heavy cream
- 118 ml butter
- 2.46 ml kosher salt
- 14.8 ml bourbon
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 162 mg
- Iron: 0.9 mg
- Magnesium: 18.2 mg
- Phosphorus: 165 mg
- Potassium: 219 mg
- Zinc: 0.89 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 473 ml heavy cream
- 473 ml whole milk
- 4 eggs
- 29.6 ml vanilla extract
- 9.86 ml ground cinnamon
- 355 ml sugar
- 2.46 ml kosher salt
- 29.6 ml softened butter
- 473 ml heavy cream
- 118 ml butter
- 2.46 ml kosher salt
- 14.8 ml bourbon
Prepare
- Cube 1 day-old French bread
- 237 ml dark brown sugar, packed
Let's Cook
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Step 1.
Preheat the oven to 350°F. In a large mixing bowl, whisk together the heavy cream, whole milk, eggs, vanilla extract, ground cinnamon, sugar, and kosher salt until well combined.
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Step 2.
Add the cubed day-old French bread to the custard mixture and stir gently to coat. Let the bread soak for about 20 minutes, pressing it down occasionally to ensure even absorption.
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Step 3.
While the bread soaks, grease a 9-by-13-inch casserole dish with the softened butter. Pour the soaked bread and any remaining custard into the prepared dish, spreading it evenly.
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Step 4.
Bake the bread pudding until it puffs up slightly and the edges turn golden brown, 40 to 45 minutes. While it bakes, prepare the bourbon caramel sauce.
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Step 5.
In a wok or large saucepan over medium-high heat, combine the packed dark brown sugar, heavy cream, butter, and kosher salt. Stir with a wooden spoon until the mixture just comes to a boil.
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Step 6.
Reduce the heat to medium-low and continue stirring the sauce until it thickens, about 15 to 20 minutes. The sauce should coat the back of a spoon. Remove from heat and stir in the bourbon.
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Step 7.
Spoon the warm bourbon caramel sauce generously over each serving of warm bread pudding and serve immediately.
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