Vanilla-Bourbon Bread Pudding With Caramel 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 was tasked with preparing it.  There are endless variations of this classic dessert, and I have had some great ones over the years. A decadent chocolate one can be fabulous around the winter holidays.  But this recipe I developed because I wanted a simpler one, with a nice vanilla flavor.  I also love caramel, so I had to add that as well.  I top this bread pudding with a delicious caramel sauce, which allows me to control the sweetness factor a bit more.

The trick to all of my bread pudding recipes is the bread: challah (or a great brioche) bread makes the best bread pudding.  Trust me, no matter what you read, don’t use French bread. Usually, I like to bake my bread pudding directly in the ramekins themselves, but not with this recipe.  I bake this one in a simple baking pan.  To serve, I scoop it into individual ramekins and top with the caramel sauce and whipped cream—for an admittedly uber-indulgent treat.  This is an easy, make-ahead dessert that works well with guests and never disappoints. You can serve it warm or chilled depending on your preference, both are delightful.

bread pudding

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

2 thoughts on "Vanilla-Bourbon Bread Pudding With Caramel Sauce"

  1. Avatar photo Roz says:

    Sitting on a bench in Central Park when I opened this email. Oh, how good this looks. Could you deliver two (actually make it ten) ramekins full ASAP. I’ll add the whipped cream when they arrive. It’s the least I can do.

    1. Deal, I’ll be right there 🙂

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