Bourbon Caramel Sauce Bread Pudding

The aroma of bourbon-kissed caramel mingling with warm cinnamon and vanilla-soaked bread is enough to make anyone weak at the knees. This bread pudding transforms humble day-old bread into a luxurious, custardy dessert with pockets of tender sweetness and a silky caramel sauce that seeps into every golden crevice. The addition of bourbon elevates this comfort classic into something utterly sophisticated and irresistible.

Why You’ll Love This Recipe

• Uses stale bread beautifully — Finally, a delicious reason to save those leftover baguettes and croissants instead of tossing them
• Make-ahead friendly — Assemble the night before and simply bake when guests arrive, filling your home with an intoxicating aroma
• Bourbon caramel sauce does double duty — Stir it into the custard and drizzle extra on top for maximum decadence
• Feeds a crowd effortlessly — One 9×13 pan serves 12-15 people, making it perfect for holiday gatherings and potlucks
• Texture heaven — Crispy, caramelized top with a creamy, custard-soaked center that melts on your tongue

Pro Tips

• Dry your bread properly — Spread cubed bread on a baking sheet and leave uncovered overnight, or toast at 250°F for 15 minutes. Dry bread absorbs more custard without becoming mushy.
• Don’t skip the resting time — Let the assembled pudding sit for at least 30 minutes (or overnight) before baking. This allows the bread to fully soak up the bourbon-spiked custard for ultra-creamy results.
• Use a mix of breads for complexity — Combine brioche, challah, and croissants for varied textures and buttery richness that plain white bread can’t deliver.
• Test doneness with a knife — The center should be just set with a slight jiggle when you shake the pan. A knife inserted in the middle should come out with just a few moist crumbs, not liquid custard.

Bourbon Caramel Sauce Bread Pudding

Transform stale bread into pure luxury! Bourbon-spiked custard meets silky caramel in this crowd-pleasing bread pudding. Make ahead for effortless entertaining. Save for your next dinner party! 🥃

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 12 cups day-old bread cut into 1-inch cubes (brioche, challah, or French bread)
• 2 cups whole milk
• 2 cups heavy cream
• 6 large eggs beaten
• 1 cup granulated sugar
• 3 tablespoons bourbon
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup bourbon caramel sauce divided (homemade or store-bought)
• 3 tablespoons unsalted butter melted

Method

 

1. Spread bread cubes on a large baking sheet and let dry overnight, or toast in a 250°F oven for 15 minutes, stirring halfway through. Transfer dried bread to a greased 9×13-inch baking dish.
2. In a large mixing bowl, whisk together milk, heavy cream, beaten eggs, sugar, bourbon, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
3. Stir 1/2 cup of the bourbon caramel sauce into the custard mixture until fully incorporated. Pour the custard evenly over the bread cubes, pressing down gently with a spatula to ensure all pieces are moistened.
4. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or up to overnight, allowing the bread to absorb the custard completely.
5. When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap and drizzle melted butter over the top of the pudding.
6. Bake uncovered for 45-55 minutes, until the top is golden brown and crispy, and a knife inserted in the center comes out with just moist crumbs. The center should have a slight jiggle but be mostly set.
7. Remove from the oven and let rest for 10 minutes. Warm the remaining 1/2 cup bourbon caramel sauce and drizzle generously over the top before serving.
8. Slice into squares and serve warm with vanilla ice cream or whipped cream if desired.

Frequently Asked Questions

Can I make this without bourbon?

Yes, substitute the bourbon with additional vanilla extract (use 1 tablespoon total) or try dark rum for a different flavor profile. The caramel will still be rich and delicious.

What type of bread works best?

Brioche, challah, French bread, or croissants are ideal because of their buttery richness and sturdy texture. Avoid ultra-soft sandwich bread, which can become too mushy and won’t hold the custard well.

How do I prevent a soggy bottom?

Make sure your bread is thoroughly dried before assembling, and don’t over-soak it. Bake on the middle rack so heat circulates evenly, and let it rest 10 minutes before serving to allow the custard to set completely.

Can I freeze leftovers?

Absolutely! Cut into portions, wrap individually in plastic wrap and foil, and freeze for up to 2 months. Reheat individual pieces in the microwave for 60-90 seconds or in a 325°F oven for 15 minutes until warmed through.

Storage & Serving

Store covered in the refrigerator for up to 4 days and reheat individual portions in the microwave for 30-45 seconds. This dessert is divine served warm with a scoop of vanilla ice cream, a dollop of bourbon whipped cream, or simply an extra drizzle of that luscious caramel sauce. It’s equally delightful for brunch alongside strong coffee or as a show-stopping finale to a dinner party.

Treat yourself to a spoonful of pure comfort — this bread pudding will become your new favorite way to end any meal.