Bread Pudding with Bourbon Caramel Sauce
A warm brioche bread pudding topped with a homemade bourbon caramel sauce.
Ingredients
For the pudding:
- Butter (to prepare the pan)
- 1 pound brioche or Italian bread (cut into 1-inch pieces)
- 10 tablespoons unsalted butter (melted, divided)
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts (optional)
- 1 cup half-and-half
- 1/2 cup whole milk
- 1 cup granulated sugar
- 6 eggs
- 4 egg yolks
- 2 tablespoons vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons dark brown sugar
For the bourbon sauce:
- 1 cup unsalted butter (2 sticks)
- 1 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup bourbon or dark rum
- 1 tablespoon vanilla extract
For serving:
- Vanilla ice cream (optional)
Instructions
To prepare the pudding:
- Butter a 13x9-inch pan.
- In a bowl, mix the bread, 8 tablespoons melted butter, chocolate chips, and nuts if using. Spoon into the pan.
- In a bowl, whisk together half-and-half, milk, sugar, eggs, yolks, vanilla, and salt. Pour over bread. Let sit at least 30 minutes. Meanwhile, preheat the oven to 350°F.
- Drizzle the bread pudding with the remaining 2 tablespoons of melted butter; sprinkle with the brown sugar. Bake until set, about 1 hour.
To prepare the sauce:
- Melt the butter in a small saucepan. Add the sugar, cinnamon, and salt. Stir until dissolved and bubbly. Remove from heat.
- Stir in bourbon or rum and vanilla.
- Spoon warm sauce over pudding. Serve with vanilla ice cream, if desired.
Notes
Source: my Uncle Paul
You're Gonna Bake It After All
bakeitafterall.com
