Bread Pudding Recipe

A plate of bread pudding with a fork resting on it.

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 2 30

Servings servings

Calories 486kcal

Author Meggan Hill

Ingredients

For the bread pudding:

1 (1-pound) baguette torn into 1-inch pieces (see note 1)
1 cup golden raisins (5 ounces, see note 2)
3/4 cup bourbon divided (see note 3)
3 cups heavy cream
1 cup whole milk
1 1/2 cup light brown sugar
8 large egg yolks room temperature (see note 4)
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon divided
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons granulated sugar
6 tablespoons butter cut into 1/4-inch pieces and chilled

For the caramel sauce:

1 cup light brown sugar
1/2 cup butter
1/2 cup evaporated milk (see note 5)
1 teaspoon vanilla extract
1/4 teaspoon salt

US Customary - Metric

Instructions

To make the bread pudding:

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.
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.
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.
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.
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.
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.
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.
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.

To make the caramel sauce:

In a saucepan over medium heat, melt brown sugar and butter together. Bring to a boil and remove from heat.
Whisk in evaporated milk, vanilla, and salt. Pour over bread pudding and serve.

Video

Notes

Bread: This recipe works best with French bread (I usually opt for a baguette), but it's also fantastic with sourdough or enriched breads such as brioche or challah. Choose a whole, unsliced loaf so you can tear it into big chunks. Or use a knife to make cubed bread if you prefer more uniform pieces. Sometimes I check the day-old bakery section to get a head start on this Bread Pudding recipe.
Golden raisins: If you can only find regular raisins, they will work just fine. Feel free to use dried cranberries, chopped dried apricots, or omit the fruit altogether.
Bourbon: Any type of American whiskey or bourbon you enjoy is a winner to soak the raisins in. If you like the taste of it in a glass, it will be delightful to plump up and add flavor to the raisins in the Bread Pudding. Brandy, cognac, or dark rum make fine substitutions. Or leave out the alcohol entirely and add an extra 3/4 cup milk.
Egg yolks: Yes, 8 whole egg yolks! Reserve the leftover egg whites that you don't use in this custardy egg mixture for a batch of Egg Muffins. Or freeze them (don't forget to label and date) for a future Lemon Meringue Pie or Schaum Torte.
Evaporated milk: If you forgot to grab a can at the store or just discovered that you're out, swap in an equal amount of half-and half. Either can be used to make the luscious caramel sauce.
Yield: This Bread Pudding Recipe comes together in a 9 x 13-inch pan to create 16 decadent servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition