ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bread Pudding with Salted Caramel Sauce

Oxmoor House
Hands-on time 25 mins
Total time 1 hr, 50 mins
Yield Serves 8 (serving size: 1 slice bread pudding and about 1 1/2 tablespoons sauce)
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.

Ingredients

  • 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
  • Sauce:
  • 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

Nutrition 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

How to Make It

  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.