Description
Dive into this delectable recipe for Classic Bread Pudding with Brown Sugar-Caramel Sauce. Discover how to turn simple ingredients into an extraordinary dessert that’s as easy to make as it is to love. Indulge in the rich flavors and textures of this timeless make-ahead dessert.
Ingredients
Scale
BREAD PUDDING:
- 1 pound challah bread, torn or cut into 1–1/2-inch cubes
- 1/2 stick (4 tablespoons) butter, melted, plus more at room temperature for greasing the pan
- 1–1/2 cups heavy cream
- 1–1/2 cups whole milk
- 1/3 cup granulated sugar
- Pinch of kosher salt
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon vanilla extract or vanilla bean paste
- Turbinado sugar, for sprinkling
BROWN SUGAR-CARAMEL SAUCE:
- 2 sticks butter
- 3/4 cup (150 grams) granulated sugar
- 1/3 cup (50 grams) light brown sugar
- 1 tablespoon all-purpose flour
- 1/4 cup water
- 1/4 cup cream
- 2 to 3 tablespoons bourbon, to taste
- 1 tablespoon vanilla extract
- Pinch of kosher salt
Instructions
- Preheat the oven to 300°. Spread the bread cubes on a large rimmed baking sheet and bake, stirring occasionally, until the pieces are dry and very light golden brown, about 25 to 30 minutes. Let cool.
- In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, salt, eggs, egg yolks, and vanilla extract. Whisk until thoroughly combined.
- Lightly grease a 9 x 13-inch baking pan and add the bread cubes. Pour the melted butter over top and use your hands to toss together. Pour the custard mixture over the bread cubes and press down gently to fully submerge the bread cubes. Cover with plastic wrap, chill and let sit for 1 to 1-1/2 hours to give the bread time to soak up the custard. Check every so often to ensure the bread is submerged, pressing down gently if necessary.
- Again, preheat the oven to 300°. Remove the bread pudding from the refrigerator and sprinkle the top generously with turbinado sugar. Transfer to the oven and bake until lightly golden and puffed, about 35 to 45 minutes. Let cool while you make the sauce.
- To make the brown sugar-caramel sauce: Combine the butter, sugars, flour, and water in a large saucepan over medium heat. Whisk to combine thoroughly. Bring to a boil, reduce heat slightly, and simmer for 5 to 6 minutes until the sugar is dissolved and the sauce begins to thicken slightly. Add the cream, whisk together, and bring to a boil again. Remove from the heat and add bourbon to taste, vanilla extract, and a pinch of salt. Pour over the warm bread pudding and serve!
- Category: Cobblers/Crisps/Bread Pudding, Desserts