Vanilla-Bourbon Bread Pudding With Caramel Sauce – Simmer + Sauce
I don’t make bread pudding often, but it used to be part of my daily routine. When I worked as a chef, bread pudding was a very popular item on the menu, and I
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at simmerandsauce.com.
Ingredients
- For the Bread Pudding:
- One (1-pound) challah, bread cut into 1/2-inch squares
- 2 cups sugar
- 4 eggs
- 4 egg yolks
- 2 cups milk
- 2 cups heavy cream
- 1 1/2 tablespoons vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons bourbon
- 1 whole vanilla bean, split lengthwise and beans scrapped
- For the Caramel Sauce:
- 1 cup brown sugar, packed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- Pinch of salt
- 1 tablespoon vanilla extract
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