Caramel Bread Pudding

Caramel Bread Pudding

Treat yourself to this mouthwatering Bread Pudding with Caramel Sauce. Raisins, cinnamon, vanilla, paired with flavors of bourbon and caramel make for a perfect fall dessert. Perfect for the upcoming holidays or just to top off a cozy meal with the family, this dessert is too dreamy to miss!

When we’re not making Caramel Bread Pudding we love making Eggnog Bread, Cranberry Orange Bread, or Peanut Butter Bread. All of them only take a few minutes to whip up, and because they’re quick bread, require absolutely no yeast. Plus, they super tasty!

Key Ingredients

Bread Pudding:

• loaf of white bread: Brioche and challah bread are great for caramel bread pudding, too. Each piece of bread will be cut into 1-inch cubes and laid out to dry overnight.
• raisins: This is an optional addition but adds a great texture and flavor to the bread pudding.
• eggs: You’ll need seven for this caramel bread pudding recipe.
• whole milk: Half and half can be used instead if needed.
• sugar: Granulated white sugar.
• light brown sugar: Dark brown sugar can be substituted.
• butter: This will need to be melted then set aside to cool.
• vanilla extract: For that classically sweet and warm flavor.
• salt: Just a pinch.
• ground cinnamon: Nutmeg and allspice are great spices to add in as well! 

Salted Bourbon Caramel Sauce:

• sugar: White granulated sugar is called for but brown sugar could also be used for a rich butterscotch flavor.
• water: To help dissolve the sugar and thin out the sauce.
• butter: Salted and cut into pieces
• bourbon: You can choose your favorite brand.
• heavy cream: This will provide a rich, creamy base to the sauce.

How to Make Caramel Bread Pudding

For the Bread Pudding:

1. First, preheat the oven to 350°F and grease a 9×13-inch casserole or baking dish.
2. Add the cubed bread to the casserole dish and sprinkle the raisins throughout.
3. In a large mixing bowl, whisk together the eggs, milk, granulated white sugar, brown sugar, butter, vanilla, salt and cinnamon until fully combined. Pour the liquid mixture evenly over the bread. Make sure all of it gets soaked but that there is not too much liquid to make the bread soggy. Cover the dish with plastic wrap and place it in the refrigerator for 30 minutes.
4. Once those 30 minutes are up, uncover the bread pudding and bake for 35 to 40 minutes. It should spring back when pushed in the center and look nice and golden brown.

For the Caramel Sauce:

1. While your bread pudding bakes, move onto the caramel sauce by whisking together the sugar and water in a small saucepan over medium heat.
2. Let the sugar caramelize for about 10 minutes or until it turns a golden color. Be careful not to stir the caramelized sugar or it will start to crystalize and ruin the caramel. To avoid that, simply shake the pan every couple of minutes to avoid sticking.
3. Once caramelized, add in the butter and whisk vigorously. Pour in the bourbon and continue to whisk as it starts to bubble up and cook off the alcohol. Usually about 3 minutes.
4. Pour in the heavy cream and continue whisking for another minute. Remove from heat and let the sauce thicken up.
5. Remove the bread pudding from the oven, drizzle with the caramel sauce, serve, and enjoy!