White Chocolate Bread Pudding Recipe
with caramel bourbon sauce
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Ingredients
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Bread Pudding
Caramel Bourbon Sauce
Method
Bread Pudding
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Cut the French bread into cubes, about 1-inch in size. Place the bread cubes in a large mixing bowl.
- 2
Mix the Custard
In a separate bowl, whisk together the heavy cream, whole milk, granulated sugar, eggs, vanilla extract, and salt until well combined.
- 3
Combine Bread and Custard
Pour the custard mixture over the bread cubes. Gently toss to ensure all the bread is soaked. Allow it to sit for about 15 minutes so the bread can absorb the liquid.
- 4
Add White Chocolate
Fold in the white chocolate chips into the bread mixture.
- 5
Bake the Pudding
Transfer the mixture into a greased 9x13 inch baking dish. Bake in the preheated oven for 40-45 minutes or until the top is golden brown and a knife inserted into the center comes out clean.
Caramel Bourbon Sauce
- 6
Make the Caramel
In a medium saucepan over medium heat, add the granulated sugar. Stir continuously until it melts and turns a deep amber color.
- 7
Add Butter and Cream
Once the sugar has melted, carefully add the unsalted butter. Stir until melted, then slowly pour in the heavy cream while stirring continuously. Be cautious as the mixture may bubble up.
- 8
Finish the Sauce
Remove from heat and stir in the bourbon, vanilla extract, and a pinch of salt. Allow to cool slightly before serving.