Caramel Bread Pudding with Bourbon Sauce

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 45 minutes (includes 20 minutes soak and 10 minutes rest)

Quick Ingredients

• 1 lb (450 g) challah, cut into 1-inch cubes
• Unsalted butter, 10 tbsp total (2 tbsp for pan/top, 4 tbsp for custard, 4 tbsp for sauce)
• Granulated sugar, 1 cup (200 g)
• Heavy cream, 1 cup for custard + 1/2 cup for sauce (360 ml total)
• Whole milk, 1 cup (240 ml)
• 4 large eggs + 2 egg yolks
• Vanilla extract, 2 1/2 tsp total
• Kosher salt, 1/2 tsp (plus a pinch for sauce)
• Ground cinnamon, 1/2 tsp (optional)
• Dark brown sugar, 1/2 cup (100 g)
• Bourbon, 2–3 tbsp
• Optional: 1–2 tbsp turbinado sugar, flaky sea salt, lightly sweetened whipped cream

Do This

• 1. Heat oven to 350°F (175°C). Butter a 9×13-inch dish; spread challah on a sheet and toast 8–10 minutes to dry.
• 2. Caramelize 1 cup sugar to deep amber; whisk in 4 tbsp butter, then 1 cup cream. Stir in 1 cup milk and 1/2 tsp salt; cool 5 minutes.
• 3. Whisk 4 eggs + 2 yolks with 2 tsp vanilla (and cinnamon if using). Slowly whisk in warm caramel base; strain.
• 4. Pour custard over bread; soak 20–30 minutes. Transfer to dish, drizzle 1 tbsp melted butter; sprinkle turbinado sugar (optional).
• 5. Bake 45–55 minutes until puffed and just set (center slightly jiggly). Rest 10 minutes.
• 6. Sauce: simmer 1/2 cup brown sugar + 4 tbsp butter + 1/2 cup cream 3–4 minutes. Off heat stir in 2–3 tbsp bourbon, 1/2 tsp vanilla, pinch salt. Serve warm over pudding.

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Why You’ll Love This Recipe

• Buttery challah soaks up a deeply caramelized custard for a luscious, not-too-sweet interior.
• Golden, lightly crisp top with a silky center—classic bread pudding texture done right.
• Luxurious bourbon caramel sauce you can make while it bakes—no special tools needed.
• Perfect for gatherings and holidays; easy to prep ahead and reheat.

Grocery List

• Produce: Optional: citrus for zest, fresh berries, or mint for serving
• Dairy: Heavy cream, whole milk, unsalted butter, large eggs
• Pantry: Challah loaf, granulated sugar, dark brown sugar, vanilla extract, kosher salt, ground cinnamon (optional), bourbon, turbinado sugar (optional)

Full Ingredients

Bread Pudding Base

• 1 lb (450 g) challah, cut into 1-inch cubes (stale is best)
• 2 tbsp unsalted butter, melted, divided (1 tbsp for greasing pan, 1 tbsp for drizzling on top)
• 1–2 tbsp turbinado or demerara sugar for topping (optional, for crunch)

Caramel Custard

• 1 cup (200 g) granulated sugar
• 4 tbsp (57 g) unsalted butter
• 1 cup (240 ml) heavy cream, at room temperature
• 1 cup (240 ml) whole milk, at room temperature
• 4 large eggs
• 2 large egg yolks
• 2 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon (optional)

Bourbon Caramel Sauce

• 1/2 cup (100 g) dark brown sugar, packed
• 4 tbsp (57 g) unsalted butter, cut into pieces
• 1/2 cup (120 ml) heavy cream, at room temperature
• 2–3 tbsp bourbon (to taste)
• 1/2 tsp vanilla extract
• Pinch fine sea salt (or to taste)

Optional Garnishes

• Lightly sweetened whipped cream
• Flaky sea salt

Step-by-Step Instructions

Step 1: Prep the pan and dry the bread

Preheat the oven to 350°F (175°C) with a rack in the center. Grease a 9×13-inch (3-quart) baking dish with 1 tablespoon melted butter. Spread the challah cubes on a rimmed baking sheet and bake for 8–10 minutes, stirring once, until just dry to the touch but not browned. Transfer the bread to a large mixing bowl.

Step 2: Make the caramel base

In a medium heavy-bottomed saucepan, add the granulated sugar in an even layer. Cook over medium heat without stirring until the sugar melts around the edges and begins to turn amber. Swirl the pan occasionally to help the sugar melt evenly (avoid stirring, which can crystallize the sugar). Cook to a deep amber color with wisps of smoke—about 5–7 minutes total. Immediately whisk in 4 tablespoons butter (it will bubble vigorously), then carefully stream in 1 cup heavy cream while whisking until smooth. Remove from heat and whisk in the milk and kosher salt. Let cool for 5–10 minutes until warm but not hot.

Tip: If dry caramel makes you nervous, you may add 2 tablespoons water to the sugar to help it dissolve; cook until the water evaporates and sugar caramelizes.

Step 3: Build the custard

In a separate bowl, whisk the eggs, egg yolks, vanilla, and cinnamon (if using). Slowly drizzle the warm caramel base into the eggs while whisking constantly to temper (this prevents scrambling). If you see any small lumps, pour the custard through a fine-mesh strainer back into the pan or a pitcher.

Step 4: Soak and assemble

Pour the warm caramel custard over the dried challah in the large bowl. Gently fold until all pieces are moistened. Let soak for 20–30 minutes, giving the bread an occasional gentle press to help it absorb the custard. Transfer to the prepared baking dish, drizzle the remaining 1 tablespoon melted butter over the top, and sprinkle with turbinado sugar if using.

Step 5: Bake until golden and just set

Bake for 45–55 minutes, until the top is golden and crisp and the center is just set with a slight jiggle. An instant-read thermometer inserted into the center should read 170–175°F (77–80°C). If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes. Transfer to a rack and rest for 10 minutes.

Step 6: Make the bourbon caramel sauce

While the pudding bakes, combine the brown sugar, 4 tablespoons butter, and 1/2 cup cream in a small saucepan over medium heat. Bring to a gentle simmer, whisking, and cook 3–4 minutes until slightly thickened and glossy. Remove from heat and stir in the bourbon, vanilla, and a pinch of salt. For a stronger boozy note, serve immediately; for a mellower flavor, return to low heat for 1–2 minutes to cook off some alcohol. Keep warm.

Step 7: Serve

Spoon or cut generous squares of warm bread pudding onto plates. Drench with warm bourbon caramel sauce. Finish with a dollop of lightly sweetened whipped cream and a pinch of flaky sea salt if you like. Serve immediately.

Pro Tips

• Use day-old or lightly toasted challah so the custard can soak in without turning mushy.
• Caramel cues: aim for deep amber—too pale is flat; too dark tastes bitter. Work quickly and carefully.
• Temper slowly and strain the custard for the silkiest texture.
• Bake to just-set (170–175°F in the center) and let rest 10 minutes so custard finishes setting.
• For ultra-smooth custard, bake the dish in a hot water bath: set the baking dish in a larger pan and add hot water halfway up the sides; bake 50–60 minutes.

Variations

• Rum-Raisin: Soak 1/2 cup golden raisins in 3 tablespoons warm rum for 15 minutes. Fold into the soaked bread and bake as directed.
• Apple-Pecan: Sauté 1 large diced apple in 1 tablespoon butter with a pinch of cinnamon and 1 tablespoon sugar until just tender; fold in with 1/2 cup toasted chopped pecans.
• Chocolate-Salted Caramel: Fold 3 oz (85 g) chopped dark chocolate into the soaked bread. Finish with a generous sprinkle of flaky sea salt over the sauce.

Storage & Make-Ahead

Refrigerate leftovers, covered, for up to 4 days. Reheat individual servings in the microwave (45–60 seconds) or cover the whole dish and warm in a 300°F (150°C) oven for 15–20 minutes. Freeze baked bread pudding (without sauce) tightly wrapped for up to 2 months; thaw overnight in the fridge and reheat as above. Make-ahead: Assemble the soaked bread in the dish, cover, and refrigerate up to 12 hours; bake straight from the fridge, adding 5–10 minutes. The bourbon caramel sauce keeps 1 week refrigerated; rewarm gently over low heat or in short microwave bursts.

Nutrition (per serving)

Approx. 675 calories; 38 g fat; 76 g carbohydrates; 10 g protein; 1.2 g fiber; 37 g sugars; 410 mg sodium. Includes sauce; values are estimates.