Bread Pudding Recipe
Vanilla bread pudding with bourbon caramel sauce, served with a cup of fresh fruit
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Ingredients
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Bread Pudding
Bourbon Caramel Sauce
Fresh Fruit
Method
Bread Pudding Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Bread
Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl.
- 3
Mix Wet Ingredients
In another bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.
- 4
Combine Bread and Mixture
Pour the wet mixture over the bread cubes and gently stir to ensure all the bread is soaked. Let it sit for about 15 minutes to absorb the liquid.
- 5
Bake
Transfer the mixture to a greased 9x13-inch baking dish and bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Bourbon Caramel Sauce Preparation
- 6
Make Caramel
In a saucepan over medium heat, combine granulated sugar and water. Stir until the sugar is dissolved.
- 7
Cook the Caramel
Increase heat and bring the mixture to a boil without stirring. Allow it to cook until it turns a deep amber color, about 10-15 minutes.
- 8
Add Cream and Butter
Remove from heat and carefully stir in the heavy cream and unsalted butter. The mixture will bubble vigorously.
- 9
Finish with Bourbon
Once the bubbling subsides, stir in the bourbon until fully incorporated. Allow the sauce to cool slightly before serving.
Serving
- 10
Prepare the Fresh Fruit
Rinse and chop the mixed fresh fruit into bite-sized pieces, if necessary.
- 11
Plate and Serve
Serve a generous portion of the warm bread pudding drizzled with bourbon caramel sauce alongside a cup of fresh fruit.
