Bread Pudding with Salted Caramel Sauce

Bread Pudding with Salted Caramel Sauce Recipe
Oxmoor House
Succulent Bread Pudding with Salted Caramel Sauce has a perfectly moist, creamy interior with a crisp outer crust. The layer of bourbon-splashed caramel sauce in the middle of the bread pudding is the secret to this velvety-rich interior.


Serves 8 (serving size: 1 slice bread pudding and about 1 1/2 tablespoons sauce)
Total time: 1 Hour, 50 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hour, 50 Minutes

Nutritional Information

Calories 300
Fat 4.8 g
Satfat 2.4 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 8.5 g
Carbohydrate 50.6 g
Fiber 0.9 g
Cholesterol 63 mg
Iron 1.6 mg
Sodium 349 mg
Calcium 172 mg


Bread pudding:
5 cups (1/2-inch) cubed French bread (about 8 ounces)
1 cup evaporated fat-free milk
3/4 cup 1% low-fat milk
1/3 cup granulated sugar
2 tablespoons bourbon
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 large eggs
3/4 cup packed light brown sugar
3 tablespoons bourbon
1 tablespoon unsalted butter
6 tablespoons half-and-half, divided
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
Cooking spray


1. Preheat oven to 350°.

2. To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted.

3. Combine evaporated milk and next 7 ingredients (through eggs) in a large bowl; stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk.

4. To prepare sauce, combine brown sugar, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 tablespoons half-and-half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 tablespoon half-and-half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm.

5. Spoon half of bread mixture into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 3 tablespoons sauce over bread mixture. Spoon remaining half of bread mixture over sauce. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Serve warm sauce with bread pudding.

Sidney Fry, MS, RD,

Cooking Light

January 2012
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