Rating: 4.5 stars
18 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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. Learn more tips for making perfect bread pudding—no matter the recipe—in this helpful how-to guide.

Sidney Fry, MS, RD
Recipe by Cooking Light January 2012

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Credit: Oxmoor House

Recipe Summary

hands-on:
25 mins
total:
1 hr 50 mins
Yield:
Serves 8 (serving size: 1 slice bread pudding and about 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

300 calories; fat 4.8g; saturated fat 2.4g; mono fat 1.4g; poly fat 0.5g; protein 8.5g; carbohydrates 50.6g; fiber 0.9g; cholesterol 63mg; iron 1.6mg; sodium 349mg; calcium 172mg.
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