Vanilla-Bourbon Bread Pudding With Caramel Sauce
This decadent bread pudding combines rich vanilla bean and warm bourbon custard soaked into challah bread, topped with a buttery caramel drizzle.
Equipment
- 1 Mixing bowl Large
- 1 Saucepan Medium sized
- 1 Whisk
- 1 9x13 baking dish Greased
Ingredients
Main Ingredients
- 1 pound challah bread cut into ½-inch cubes
- 2 cups sugar
- 4 eggs
- 4 egg yolks
- 2 cups milk
- 2 cups heavy cream
- 1 ½ tablespoons vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons bourbon
- 1 vanilla bean split and seeds scraped
- 1 cup brown sugar packed
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- 1 pinch salt
- 1 tablespoon vanilla extract for caramel sauce
Instructions
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large bowl, whisk together eggs, egg yolks, and sugar until smooth and pale.
- Heat milk, heavy cream, vanilla bean seeds and pod in a saucepan until simmering. Remove from heat and discard pod.
- Slowly pour hot cream into egg mixture while whisking continuously to temper. Whisk until smooth.
- Add vanilla extract, almond extract, and bourbon. Stir to combine.
- Gently fold in challah cubes. Let soak for 20 minutes.
- Transfer mixture to greased dish and spread evenly.
- Bake for 35–40 minutes or until golden and set. Cool slightly.
- Make caramel sauce by combining brown sugar, heavy cream, butter, salt, and vanilla in saucepan. Simmer until thickened.
- Drizzle caramel sauce over bread pudding before serving.
Notes
Cool before storing. Best when flavors have had time to meld. Reheat gently with splash of cream. Freeze in portions if desired.