Be open to something new! New Year’s Bread Pudding is the key to changing your perspective on desserts. All we need to say is “bourbon,” and your attention shifts to a whole new, unexplored area of bread pudding love. The classic, moist treat is topped with a sweet bourbon-caramel sauce that tops them all. New Year’s Bread Pudding is an excellent way to end or even begin your celebrations. Ring in a new way to dessert!


For the bread pudding:

  • 2 tablespoons unsalted butter, melted, plus more, to taste, for greasing the baking dish
  • 2 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup granulated sugar
  • kosher salt, to taste
  • 4 large eggs, beaten
  • 6 cups brioche bread, cut into 1 1/2-inch-thick cubes, firmly packed

For the bourbon-caramel sauce:

  • 1 cup granulated sugar
  • 1/4 teaspoon fresh lemon juice
  • 1/4 cup water
  • 4 tablespoons unsalted butter, cut up into pieces
  • 1 cup heavy cream
  • 2 tablespoons bourbon
  • 1/2 teaspoon pure vanilla extract


Step 1 –Use the extra melted butter to grease an 8×8-inch baking dish.

Step 2 –In a medium bowl, add 2 tablespoons of the melted butter, the milk, 1 teaspoon of the vanilla extract, 1/3 cup granulated sugar, and the salt and whisk to combine.

Step 3 –Add the eggs to the milk mixture and whisk to combine.

Step 4 –Add the bread cubes to the sauce mixture and toss to coat.

Step 5 –Pour the bread pudding mixture into the prepared baking dish and let it sit, about 30 minutes.

Step 6 –About 15 minutes before baking, preheat the oven to 350 degrees F.

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Step 7 –Bake the bread pudding until the custard is set and the edges of the bread have browned, about 30-40 minutes.

Step 8 –In a medium saucepan over medium-high heat, add the remaining granulated sugar, the lemon juice, and the water and bring to a boil, stirring constantly with a wooden spoon.

Step 9 –Boil the lemon mixture until the sugar is thick and forms a dark amber color, about 10-14 minutes.

Step 10 –Transfer the saucepan from the heat. Add 4 tablespoons of the butter pieces to the sauce mixture and stir until they are melted and combined.

Step 11 –Add the heavy cream, the bourbon, and the remaining vanilla extract to the sauce mixture and stir until fully combined; be careful, as the mixture will bubble vigorously when the vanilla is added.

Step 12 –Return the saucepan to the stovetop over medium heat and cook until it is thick enough to lightly coat the back of a spoon, about 10 minutes.

Step 13 –Transfer the saucepan from the heat and let the sauce cool.

Step 14 –Serve the bread pudding drizzled with the sauce.