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bourbon caramel bread pudding

Bread Pudding with Bourbon Caramel Sauce

A warm brioche bread pudding topped with a homemade bourbon caramel sauce.
5 from 1 vote
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 12


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)


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 degrees 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 bully. Remove from heat.
  • Stir in bourbon or rum and vanilla.
  • Spoon warm sauce over pudding. Serve with vanilla ice cream, if desired.


Source: my Uncle Paul
You're Gonna Bake It After All
Keyword cake, chocolate, dessert, holiday