Bourbon Bread Pudding Recipe
Bourbon bread pudding, pecans, house-made caramel.
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Ingredients
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Bread Pudding Base
Caramel Sauce
Method
Bread Pudding Preparation
- 1
Prepare the Bread
Preheat the oven to 350°F (175°C). Cut the day-old bread into cubes and place them in a large mixing bowl.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, salt, and bourbon until well combined.
- 3
Combine Ingredients
Pour the wet mixture over the bread cubes. Add the chopped pecans and gently fold everything together until the bread is well soaked. Let it sit for about 30 minutes to absorb.
- 4
Bake the Pudding
Transfer the mixture to a greased baking dish and bake for 45-50 minutes, or until the top is golden brown and set in the middle. Remove from the oven and let it cool slightly.
Caramel Sauce Preparation
- 5
Make the Caramel
In a medium saucepan over medium heat, combine granulated sugar and cook until it melts and turns a deep amber color, stirring occasionally.
- 6
Add Butter
Once the sugar is melted, add the unsalted butter and stir until melted and combined.
- 7
Incorporate Cream
Slowly pour in the heavy cream while stirring. Be careful, as the mixture will bubble up. Continue stirring until smooth.
- 8
Finish the Sauce
Remove from heat and stir in vanilla extract and salt. Allow the caramel to cool slightly before serving.
