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!
IngredientsFor 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
Place an oven rack in the middle position.
Preheat the oven to 450 degrees F.
Coat a baking sheet and 9x13-inch baking dish with nonstick spray or butter. Set the baking dish aside for later use.
Spread the bread pieces out in a single layer across the prepared baking sheet.
Toast in the hot oven, stirring every 3 minutes to prevent burning, until crisped and brown, about 12 minutes.
Remove from the oven and let the bread cool completely.
Reduce the oven temperature to 300 degrees F.
In a small saucepan over medium-high heat, combine the raisins and 1/2 cup of the bourbon.
Bring the mixture to a gentle simmer and cook until the raisins have softened, about 2-3 minutes.
Strain out the raisins, reserving the liquid and the raisins.
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.
Add the toasted bread and toss until evenly coated.
Leave the bread to absorb the custard, tossing occasionally, until the bread softens, about 30 minutes.
Pour half the bread mixture into the baking dish and sprinkle with 1/2 of the reserved raisins.
Pour the remaining bread mixture into the baking dish and sprinkle with the remaining raisins.
Cover the baking dish with foil.
Bake covered for 45 minutes.
In a small bowl, mix the remaining 1/2 teaspoon of the cinnamon and the granulated sugar.
Using your fingers, work the 6 tablespoons of the butter into the sugar mixture until approximately pea-sized clumps form.
Remove the foil from the bread pudding and sprinkle with the cinnamon-butter mixture.
Rotate the dish 180 degrees and continue to bake, uncovered, until the custard is just set, about 20-30 minutes.
Raise the oven temperature to 450 degrees F.
Bake until the top is crisp and browned, about 10-15 minutes.
Remove the bread pudding from the oven and let cool.
In a medium saucepan over low-medium heat, melt the brown sugar and the remaining butter together.
Increase the heat, bringing the mixture to a low boil.
Remove the saucepan from the heat.
Quickly mix in the evaporated milk, vanilla, and salt, combining well.
Pour the caramel mixture over the bread pudding.