Bourbon Caramel Bread Pudding

To wrap up April’s quarantine, I decided to make Bourbon Caramel Bread Pudding for the first time. I wanted to feel accomplished in some way after staying at home for the entire month. I had a loaf of Italian bread that was a couple days old, thankfully bread pudding calls for stale bread. If your bread is not stale, cut the loaf into 1 inch cubes and leave out for a 2-4 hours. Do not cut the loaf if you want to leave it out overnight. If the bread starts getting hard, just put it in a bag!

You can also attempt this recipe using Brioche, Challah, or even French bread. If using left over pastries, such as croissants or cinnamon rolls, keep in mind that they tend to be more delicate. I recommend using 2 cups of cream and 1 cup of whole milk when using pastries. When adding the bread to the custard batter, be careful and use a folding technique in order to keep the bread from falling apart.

I used Bulleit Bourbon for the caramel sauce. You can substitute it with any whiskey, rum or brandy if you do not have bourbon. You can also leave the alcohol out of the recipe and add an extra teaspoon of vanilla extract or maple syrup instead. Please note that this recipe is kid friendly, even if you choose to use alcohol, as it will be reduced while you make the sauce.

This recipe calls for cane (white) sugar and brown sugar, light or dark can be used. If you only have one type of sugar, it will work for the recipe. Keep in mind, brown sugar compliments the bourbon in the caramel sauce. So, if you can wait until your next doomsday trip to the grocery store to grab some brown sugar, your taste buds will thank you.

I keep my pantry well stocked with baking ingredients during this quarantine. I mean, what else am I supposed to do but bake and eat desserts when I cannot work or travel? Please try out the recipe below and enjoy.

Bourbon Caramel Bread Pudding Ingredients:

• 1 loaf of Italian Bread

• 1/2 tsp allspice

• 2 cage-free eggs

• 1 cup heavy cream

• 2 cups whole milk

• 1/2 tbsp cinnamon

• 2 tsp vanilla extract

• 4 tbsp butter, melted

• 3/4 cup cane (white) sugar

• 1/3-1/2 cup walnuts, chopped

Caramel Bourbon Sauce Ingredients:

• 6 tbsp butter

• 1 cage-free egg

• 1/4 cup bourbon

• 1 tsp vanilla extract

• 1/2 cup heavy cream

• 1 cup brown sugar (dark or light)

Bread Pudding Instructions:

1. Whisk both eggs in a mixing bowl.

2. Add sugar and mix until creamy.

3. Add vanilla extract, cinnamon, and allspice.

4. Slowly mix in heavy cream, then add the milk.

5. Add the cubed bread, fold delicately into the custard.

6. Add melted butter and continue folding.

7. Let sit for 30 minutes, allowing the bread to soak in the custard.

8. Preheat oven to 325°F.

9. Pour batter into 8x8 inch square pan, layering in the chopped walnuts.

10. Bake for 45-50 minutes - the center will be slightly jiggly and will continue to cook after it is removed from the oven.

Bourbon Caramel Sauce Instructions:

After 15 minutes of baking, start making the bourbon caramel sauce.

1. Set stove to medium heat, use a small pot.

2. Add butter and melt, ensuring it is not too hot.

3. Add egg, sugar and heavy cream to melted butter. Mix quickly to ensure the egg does not begin to cook.

4. Add vanilla extract and all mixture to simmer for 2-3 minutes.

5. Pour in bourbon, I used Bulleit Bourbon.

6. Allow to simmer for 7-10 minutes on low heat. Stir constantly to ensure it does not burn.

7. Once you remove bread pudding from the oven, pour the bourbon caramel sauce and enjoy!

8. If you prefer bread pudding with a more set, firm consistency, allow it to cool in the fridge for 4+ hours.