About
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 9x13-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.
