Bread Pudding with Caramel Sauce is a distinctly British dessert that you’ll love no matter where in the world you live! The bread is soaked with a rich custard and baked until tender and moist, infused with bourbon and raisin flavors. Then it’s all topped with a luscious, salty, and sweet caramel sauce that tastes and feels truly indulgent. Bread Pudding with Caramel Sauce takes a little time to make but is worth every second!
Ingredients
For the bread pudding:
- 1 pound baguette, torn into 1-inch pieces
- 1 cup raisins
- 3/4 cup bourbon, divided
- 3 cups heavy cream
- 1 cup whole milk
- 1 1/2 cup light brown sugar
- 8 large egg yolks, room temperature
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 6 tablespoons butter, cut into 1/4-inch pieces and chilled
For the caramel sauce:
- 1 cup light brown sugar
- 1/2 cup butter
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
Step 1 –Place an oven rack in the middle position.
Step 2 –Preheat the oven to 450 degrees F.
Step 3 –Coat a baking sheet and 9×13-inch baking dish with nonstick spray or butter. Set the baking dish aside for later use.
Step 4 –Spread the bread pieces out in a single layer across the prepared baking sheet.
Step 5 –Toast in the hot oven, stirring every 3 minutes to prevent burning, until crisped and brown, about 12 minutes.
Step 6 –Remove from the oven and let the bread cool completely.
Step 7 –Reduce the oven temperature to 300 degrees F.
Step 8 –In a small saucepan over medium-high heat, combine the raisins and 1/2 cup of the bourbon.
Step 9 –Bring the mixture to a gentle simmer and cook until the raisins have softened, about 2-3 minutes.
Step 10 –Strain out the raisins, reserving the liquid and the raisins.
Step 11 –In a large bowl, whisk together the reserved raisin liquid, the remaining 1/4 cup of the bourbon, the heavy cream, the milk, the brown sugar, the egg yolks, the vanilla, 1 teaspoon of the cinnamon, the nutmeg, and the salt.
Step 12 –Add the toasted bread and toss until evenly coated.
Step 13 –Leave the bread to absorb the custard, tossing occasionally, until the bread softens, about 30 minutes.
Step 14 –Pour half the bread mixture into the baking dish and sprinkle with 1/2 of the reserved raisins.
Step 15 –Pour the remaining bread mixture into the baking dish and sprinkle with the remaining raisins.
Step 16 –Cover the baking dish with foil.
Step 17 –Bake covered for 45 minutes.
Step 18 –In a small bowl, mix the remaining 1/2 teaspoon of the cinnamon and the granulated sugar.
Step 19 –Using your fingers, work the 6 tablespoons of the butter into the sugar mixture until approximately pea-sized clumps form.
Step 20 –Remove the foil from the bread pudding and sprinkle with the cinnamon-butter mixture.
Step 21 –Rotate the dish 180 degrees and continue to bake, uncovered, until the custard is just set, about 20-30 minutes.
Step 22 –Raise the oven temperature to 450 degrees F.
Step 23 –Bake until the top is crisp and browned, about 10-15 minutes.
Step 24 –Remove the bread pudding from the oven and let cool.
Step 25 –In a medium saucepan over low-medium heat, melt the brown sugar and the remaining butter together.
Step 26 –Increase the heat, bringing the mixture to a low boil.
Step 27 –Remove the saucepan from the heat.
Step 28 –Quickly mix in the evaporated milk, vanilla, and salt, combining well.
Step 29 –Pour the caramel mixture over the bread pudding.
Step 30 –Serve.
