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Decadent Salted Caramel Bread Pudding Recipe with Easy Bourbon Sauce

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A rich and comforting bread pudding made with buttery brioche, soaked in a creamy custard, topped with salted caramel and a silky bourbon sauce. Perfect for cozy gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 6 cups day-old brioche bread, cubed
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1 cup salted caramel sauce (homemade or store-bought)
  • Pinch of sea salt flakes
  • 1/2 cup bourbon
  • 1/2 cup brown sugar
  • 1/2 cup heavy cream (for bourbon sauce)
  • 1 teaspoon vanilla extract (for bourbon sauce)

Instructions

  1. Cut 6 cups of day-old brioche into roughly 1-inch cubes. Spread them on a baking sheet and toast lightly in a 350°F (175°C) oven for about 8 minutes to dry out slightly.
  2. In a large bowl, whisk together 4 large eggs, 3/4 cup granulated sugar, 2 cups whole milk, 1 cup heavy cream, 4 tablespoons melted unsalted butter, and 1 tablespoon vanilla extract until fully blended.
  3. Place the toasted brioche cubes into your baking dish. Pour the custard evenly over the bread, pressing gently with a spatula to ensure all bread pieces are soaked. Let it sit for 15 minutes at room temperature.
  4. Preheat your oven to 350°F (175°C).
  5. Drizzle about 1 cup of salted caramel sauce over the soaked bread pudding, then sprinkle a pinch of sea salt flakes on top.
  6. Bake the pudding for 45–50 minutes until puffed slightly and golden brown on top. A knife inserted near the center should come out almost clean but with a few moist crumbs.
  7. While baking, combine 1/2 cup bourbon, 1/2 cup brown sugar, and 1/2 cup heavy cream in a saucepan over medium heat. Stir constantly until sugar dissolves and sauce thickens slightly, about 7–10 minutes. Remove from heat and stir in 1 teaspoon vanilla extract.
  8. Let the bread pudding cool for 10 minutes before serving. Spoon generous amounts of bourbon sauce over each portion. Warm the sauce slightly if it thickens too much.

Notes

If the top browns too fast, tent loosely with aluminum foil halfway through baking to keep moist. Use day-old brioche for best texture. Soak bread for at least 15 minutes for creamy custard. Stir bourbon sauce constantly to avoid burning. The sauce can be warmed if it thickens too much. Can be made gluten-free by substituting bread and dairy-free by using coconut cream and almond milk.

Nutrition

Keywords: bread pudding, salted caramel, bourbon sauce, dessert, easy recipe, comfort food, brioche bread pudding

Find it online: https://lumalunch.com/decadent-salted-caramel-bread-pudding-recipe-with-easy-bourbon-sauce/