Bread Pudding with Bourbon Caramel Sauce

A warm brioche bread pudding topped with a homemade bourbon caramel sauce.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 1

Total Time 1 40

Servings

Calories 780kcal

Author Meghan

Butter a 13x9-inch pan.
Butter
In a bowl, mix the bread, 8 tablespoons melted butter, chocolate chips, and nuts if using. Spoon into the pan.
1 pound brioche or Italian bread, 1 cup semisweet chocolate chips, 1 cup chopped walnuts
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.
1 cup half-and-half, ½ cup whole milk, 1 cup granulated sugar, 6 eggs, 4 egg yolks, 2 tablespoons vanilla extract, ⅛ teaspoon salt
Drizzle the bread pudding with the remaining 2 tablespoons of melted butter; sprinkle with the brown sugar. Bake until set, about 1 hour.
2 tablespoons dark brown sugar

Melt the butter in a small saucepan. Add the sugar, cinnamon, and salt. Stir until dissolved and bubbly. Remove from heat.
1 cup unsalted butter, 1 cup packed dark brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt
Stir in bourbon or rum and vanilla.
¼ cup bourbon or dark rum, 1 tablespoon vanilla extract
Spoon warm sauce over pudding. Serve with vanilla ice cream, if desired.

Source: my Uncle Paul

For a non-alcoholic version of the sauce, replace the bourbon with half-and-half or cream.

Nutritional information is an only an estimate and will vary based on your ingredients or adjustments.

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