Oxmoor House
Hands-on Time
25 Mins
Total Time
1 Hour 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. Learn more tips for making perfect bread pudding—no matter the recipe—in this helpful how-to guide.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Very impressed!

leaavon
March 31, 2015
This is phenomenal.  I plan to make it for Easter.  It would be excellent with raisins or even sliced bananas for a bananas foster take.  Whip cream finished ours.  Vanilla would also be great with it.  Be sure to serve it warm...

sonjalf's Review

DGoody
July 23, 2014
One of the best Cooking Light dessert recipes! I have made this for 3 different friends and all agreed and couldn't believe it came from Cooking Light. The salted caramel flavors were delicious.

Bananas4bourbon's Review

daneanp
January 25, 2013
I made this just as written, except for using 2% evaporated milk. I had one slice and my DH had the rest. Not really eating light, but the flavor was exceptionally good.

Joanette's Review

Leanne EOwen
January 03, 2013
Loved it ....the pudding is not too sweet and the sauce is perfect on it.

leaavon's Review

havenqueens2000
December 26, 2012
Followed the recipe to a 'T'..turned out to be an amazing dessert for a non-traditional Christmas dinner...lamb shanks, roasted asparagus, blue cheese au gratin potatoes and Bread Pudding with Salted Caramel Sauce!

MonicaC's Review

Bananas4bourbon
May 03, 2012
N/A

DGoody's Review

lisacaroline
April 04, 2012
N/A

Leanne EOwen's Review

tdmcm1963
March 05, 2012
My bread pudding turned out great! I used 1 cup half and half instead of the evaporated milk and I poured ALL of the sauce on top of the bread pudding before baking… I turned the oven up to 375 and left the dish in for 50 minutes. It came out moist and delicious and tasted even better when served with a side of vanilla or butter brickle ice cream.

recipetoday1258's Review

steponme
February 27, 2012
Nice recipe

ChefKiki's Review

contentedgirl
January 31, 2012
Yummy! I used amaretto instead of bourbon, since that was what I had. I am a huge fan of bread pudding!