Welcome to the final word on decadent desserts. This Caramel Bourbon Bread Pudding recipe is everything you could want in a comforting treat: rich, creamy, and drenched in a homemade caramel sauce with a sophisticated bourbon kick. Forget everything you thought you knew about bread pudding; this recipe transforms simple ingredients into a show-stopping dessert that’s surprisingly easy to make. Whether you’re capping off a holiday dinner or simply craving something special, this is the recipe you’ll return to again and again.
Why This Caramel Bourbon Bread Pudding is a Must-Try
This isn’t just another dessert recipe. It’s a carefully crafted guide to achieving the perfect texture and flavor. The custard soaks into every piece of bread, creating a center that is soft and creamy, never soggy. The top bakes to a beautiful golden-brown with slightly crisp edges, offering a delightful contrast. And the star of the show? A velvety, homemade caramel bourbon sauce that ties it all together. It’s the perfect make-ahead dessert for any occasion.
The Key to Perfect Bread Pudding: Choosing Your Ingredients
The quality of your final dish is a direct result of the ingredients you choose. While the list is simple, each component plays a crucial role in creating the perfect flavor and texture.
The Best Bread for Bread Pudding
The foundation of any great bread pudding is, of course, the bread. You need something sturdy that can absorb the rich custard without turning to mush. Stale, dry bread is essential. Fresh, soft bread will disintegrate. For the best results, use enriched breads like Challah or Brioche. Their high fat and egg content adds richness. A crusty French baguette or even leftover our fluffy dinner rolls also work beautifully.
Selecting the Right Bourbon
You don’t need to use a top-shelf bourbon, but you should choose one you enjoy drinking. The alcohol cooks off, but the complex flavors of vanilla, oak, and caramel remain, beautifully complementing the sauce. A good quality Kentucky bourbon is always a fantastic choice.
For the Creamiest Custard
The magic happens in the custard. We use a combination of heavy cream and whole milk to create a base that is luxuriously rich but not overly heavy. Paired with eggs, sugar, and a hint of vanilla, it creates the perfect creamy binder for the bread.
How to Make Caramel Bourbon Bread Pudding (Step-by-Step)
This recipe is straightforward and perfect for cooks of all levels. We’ll break it down into two main parts: preparing the pudding and making that irresistible sauce.
Preparing the Bread and Custard
First, ensure your bread is properly stale. If it’s fresh, simply cube it and bake it in a low oven for 15-20 minutes to dry it out. Arrange the cubes in your baking dish. Next, whisk together the eggs, sugar, cream, milk, melted butter, and vanilla. Gently pour this luscious custard mixture over the bread cubes, pressing down lightly to make sure every piece is submerged. Let it sit for at least 30 minutes to allow the bread to fully absorb the liquid. This step is crucial for avoiding a soggy bottom.
Baking to Perfection
Bake the bread pudding until the center is set and the top is golden brown. A knife inserted into the center should come out clean. The pudding will puff up in the oven and settle slightly as it cools. Letting it rest for a few minutes before serving allows the custard to firm up perfectly.
The Ultimate Caramel Bourbon Sauce
While the bread pudding bakes, it’s time to create its liquid gold companion. This Caramel Bourbon Sauce is what truly elevates the dish.
In a saucepan, you’ll melt butter and brown sugar together until they’re bubbly. Carefully whisk in the heavy cream—it will bubble vigorously at first. Let it simmer until it thickens slightly, then remove it from the heat. The final, magical step is to stir in the bourbon and a touch of vanilla. The aroma alone is worth the effort.
Tips for the Best Caramel Bourbon Bread Pudding
- Use Stale Bread: This is the most important rule! Dry bread acts like a sponge, soaking up the custard without falling apart.
- Don’t Overmix the Custard: Whisk the custard ingredients until just combined. Overmixing can make the final texture tough.
- Allow for Soaking Time: Do not skip the 30-minute soak. This ensures the bread is fully saturated and the pudding bakes evenly.
- Serve Warm: Bread pudding is at its absolute best when served warm, with a generous pour of the bourbon sauce. A scoop of vanilla ice cream is highly recommended!
Variations and Serving Suggestions
While this Caramel Bourbon Bread Pudding is incredible on its own, you can easily customize it. Consider adding a cup of toasted pecans or chocolate chips to the bread cubes before adding the custard. For a festive touch, a sprinkle of cinnamon or nutmeg in the custard works wonders. This dessert is perfect for the fall and winter, and if you enjoy seasonal baking, you might also love our festive apple cider cookies.
Storing and Reheating
Store leftover bread pudding tightly covered in the refrigerator for up to 4 days. You can reheat individual portions in the microwave for 30-60 seconds or reheat the entire dish in a 350°F (175°C) oven until warmed through. The sauce can be stored separately in an airtight container in the fridge and gently reheated on the stovetop or in the microwave.
Frequently Asked Questions
Absolutely. You can omit the bourbon entirely or substitute it with 1 teaspoon of rum extract or extra vanilla extract for a non-alcoholic version. The caramel sauce will still be delicious.
The bread pudding is done when the top is golden brown and puffed up, and the center is set. To check, insert a thin knife into the center; it should come out clean, without any wet custard clinging to it.
There are two key steps: use stale, dry bread, and allow the bread to soak in the custard for at least 30 minutes before baking. This ensures the bread absorbs the liquid evenly, resulting in a creamy, not soggy, texture.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. It’s best to store the sauce separately. Reheat individual servings gently in the microwave or the entire dish in the oven.
The best breads are enriched breads like Challah or Brioche because their sturdy, rich texture holds up well to the custard. A crusty French baguette also works wonderfully. The most important thing is that the bread is stale or dried out.
Share Your Creation!
We are certain this Caramel Bourbon Bread Pudding will become a new favorite in your home. It’s a truly special dessert, perfect for sharing with family and friends. If you enjoy rich, comforting desserts like this one, be sure to check out our famous Hoosier Sugar Cream Pie. We can’t wait to see your amazing creations. Please share a photo and tag us on Pinterest!
Caramel Bourbon Bread Pudding Recipe
Caramel Bourbon Bread Pudding: The Ultimate Comfort Dessert
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Spread the stale bread cubes evenly in the prepared dish.
- In a large bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, melted butter, and vanilla extract until just combined.
- Pour the custard mixture evenly over the bread cubes. Gently press down on the bread with a spatula to ensure it's all submerged. Let it stand for 30 minutes to allow the bread to absorb the custard.
- Bake for 50-60 minutes, or until the pudding is puffed, golden brown, and a knife inserted in the center comes out clean.
- Let it cool for at least 10 minutes before serving.
- While the bread pudding is baking, combine the brown sugar and butter in a medium saucepan over medium heat.
- Bring the mixture to a boil, stirring constantly. Once boiling, allow it to cook for 2 minutes without stirring.
- Slowly and carefully whisk in the heavy cream. The mixture will bubble up. Continue to simmer, whisking occasionally, for another 2-3 minutes until the sauce has thickened slightly.
- Remove from the heat and stir in the bourbon and vanilla extract.
- Serve warm over the bread pudding.
Notes
Tip 2: The sauce can be made ahead of time and stored in the refrigerator. Reheat gently on the stove before serving.
