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!