Lein Lab: Our most valuable asset - the people who work here

Bourbon Caramel Bread Pudding

Bourbon Caramel Bread Pudding submitted by Rebecca Wilson

Bread Pudding Portion:

  • 2 tablespoons butter (more if you like to use this to grease the pan)
  • 10 cups cubed brioche bread (I usually purchase a 1 lb loaf and that does the trick, but you can use any other type of sweet bread – Portuguese Sweet Bread also does something magical)
  • 1 cup chopped pecans
  • 4 cups half and half
  • 1 cup whole milk
  • 5 eggs – beaten
  • ½ cup packed dark brown sugar
  • ½ cup packed light brown sugar (one type of brown sugar will also do but this was the best combo I found)
  • 3 tablespoons bourbon (use the same as below)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • Pinch or two of kosher salt

1 – Grease a 13x9 baking dish and put the cubed bread in it. Sprinkle and mix in pecans.

2- Whisk half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg together in a bowl.

3- Pour mixture over the bread in the baking dish and stir to ensure even coating.

4- Let it sit for 45 – 60 minutes or until liquid has been soaked up by the bread.

5 - Put in a oven at 350 degrees F and bake for 45 to 50 minutes depending on how you like your edges. Remove and let stand for 10 minutes. Meanwhile make caramel sauce.

6 – Put bourbon caramel sauce on top and/or whipped cream.

Caramel Sauce (for the top):

  • 1 cup granulated sugar
  • ¼ cup of water
  • 2 tablespoons corn syrup
  • Pinch of salt (I usually like mine salty and will add more, but this is the OG recipe)
  • ½ cup heavy whipping cream
  • 1 ½ tablespoons bourbon (I like Bulleit but it’s dealers choice)
  • ½ stick unsalted butter
  • 1 teaspoon vanilla extract

1 – Boil the sugar, water, corn syrup, and salt in the saucepan over medium-high heat. Stir occasionally to ensure it doesn’t burn. If you want to cook out the alcohol from the bourbon, this is when you would add it. Cook on medium-high heat until the sugar is melted and turns the color of caramel (8 to 10 minutes).

2 – REMOVE FROM THE HEAT (messed that up once). Add the cream, vanilla, and butter one at a time while whisking. If you don’t mind the alcohol from the bourbon being in there, this is when you would add it. Transfer to a different container to cool and thicken.

3 – Pour all over the finished bread pudding when still slightly warm or store in fridge and put on other things. This can be microwaved for use later or used as a dip.  I added it first because it can be used for other things (I like to add it to popcorn).

Hope you enjoy!