Connect with H&H

Classic Bread Pudding Recipe

Classic Bread Pudding Recipe - House & Home

When the temperature dips low, there isn't anything more comforting than a crackling fire and a big bowl of this pillowy bread pudding. Draped in buttery bourbon caramel, this soul-satisfying sweet will warm you to the core.

6 servings

Bread Pudding
2 cups heavy cream
2 cups whole milk
4 eggs
2 tbsp vanilla extract
2 tsp ground cinnamon
1-1/2 cups sugar
1/2 tsp kosher salt
1 loaf day-old french bread, cubed (6 to 7 cups)
2 tbsp softened butter for greasing

Bourbon Caramel Sauce
1 cup dark brown sugar, packed
2 cups heavy cream
1/2 cup (1 stick) butter
1/2 tsp kosher salt
1 tbsp bourbon


Step 1: Preheat the oven to 350°F.

Step 2: In a large mixing bowl, whisk together the cream, milk, eggs, vanilla, cinnamon, sugar and salt. Soak the bread in the mixture for about 20 minutes.

Step 3: Grease a 9" x 13" casserole dish with the butter. Pour the bread and custard mixture into the dish. Bake until the pudding slightly puffs up and the edges turn a golden brown, 40-45 minutes.

Step 4: To make the sauce, in a wok over medium-high heat, combine the brown sugar, cream, butter and salt, stirring with a wooden spoon, until it just comes to a boil. Lower the heat to medium-low and continue stirring until the sauce thickens, about 15-20 minutes. Stir in the bourbon and remove the sauce from the heat.

Step 5: Spoon the sauce generously over each dish of warm bread pudding and serve.

See more recipes from Lorna Yee.



Lorna Yee


Kathryn Barnard


Comment Guidelines
