Bread Pudding with Salted Caramel 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.

Yield: Serves 8 (serving size: 1 slice bread pudding and about 1 1/2 tablespoons sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 1 Hour, 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 300
  • Fat: 4.8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.5g
  • Carbohydrate: 50.6g
  • Fiber: 0.9g
  • Cholesterol: 63mg
  • Iron: 1.6mg
  • Sodium: 349mg
  • Calcium: 172mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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. 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. 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.
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