Dessertsculinaryhill5.0
Bread Pudding Recipe
Give leftover bread new life in this dreamy bourbon Bread Pudding Recipe with quick caramel sauce. This rich caramel dessert idea is ideal to add a welcome dose of sweetness to any weekend or holiday menu.
👥 16 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 15 min🔥 Cook: 2h 30m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●baking sheet
- ●saucepan
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
To make the bread pudding:
2
Adjust an oven rack to the middle position and preheat oven to 450 degrees. Coat a 9-inch x 13-inch baking dish with nonstick spray.
3
On a rimmed baking sheet, spread bread pieces out in a single layer. Toast until crisped and browned, stirring occasionally, about ⏱️ 12 minutes. Cool completely. Reduce oven temperature to 300 degrees.
4
In a small saucepan over medium-high heat, add raisins and 1/2 cup of bourbon and bring to a simmer (do not boil). Simmer until raisins have softened, about 2 to ⏱️ 3 minutes. Strain the raisins, reserving the liquid.
5
In a large bowl, whisk together the reserved raisin liquid, remaining 1/4 cup bourbon, heavy cream, milk, brown sugar, egg yolks, vanilla, 1 teaspoon cinnamon, nutmeg, and salt. Add the toasted bread and toss until evenly coated. Let the mixture sit, tossing occasionally until the bread begins to absorb the custard and is softened, about ⏱️ 30 minutes.
heavy cream3 cups
6
Pour half the bread mixture into the prepared baking dish and sprinkle with half of the reserved raisins. Pour the remaining bread mixture into the pan, sprinkle with the remaining raisins and cover with foil. Bake covered for ⏱️ 45 minutes.
7
Meanwhile, in a small bowl mix the remaining 1/2 teaspoon cinnamon and granulated sugar. Using your fingers, work the butter into the sugar mixture until the size of small peas.
granulated sugar3 tablespoons
8
Remove foil from the bread pudding and sprinkle with the cinnamon-butter mixture. Rotate the dish and continue to bake, uncovered, until the custard is just set, about 20 to ⏱️ 25 minutes.
9
Increase the oven temperature to 450 degrees and bake until the top is crisp and golden, about ⏱️ 10 minutes. Let the bread pudding cool for ⏱️ 30 minutes.
10
To make the caramel sauce:
11
In a saucepan over medium heat, melt brown sugar and butter together. Bring to a boil and remove from heat.
12
Whisk in evaporated milk, vanilla, and salt. Pour over bread pudding and serve.
Nutrition Facts
calories
486 kcal
fat Content
30 g
serving Size
1 cup
fiber Content
0.5 g
sugar Content
45 g
sodium Content
194 mg
protein Content
4 g
trans Fat Content
0.4 g
cholesterol Content
173 mg
carbohydrate Content
48 g
saturated Fat Content
18 g
unsaturated Fat Content
9 g
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