Bourbon Bread Pudding with Boozy Caramel Sauce

This boozy Bourbon Bread Pudding with Caramel Sauce is the perfect ending to any fall or winter meal. Made using buttery croissants, this bread pudding is all the sweet comfort you need on a cold, blustery day. Serve with a drizzle of Bourbon Caramel Sauce and top with a dollop of whipped cream for a dessert that is sure to satisfy everyone's sweet tooth!

Skill LevelBeginner

AmountAbout 8-10 servings

Ingredients & Tools
Instructions

Ingredients

Bread pudding
1-1/4 cups milk
1/4 cup heavy whipping cream
5 eggs
1/2 cup firmly-packed light brown sugar
3 tablespoons bourbon
2 teaspoons vanilla extract
1/2 teaspoon salt
12 large croissants, cut into 1 in. cubes (about 18 cups cubed)
1 cup chopped pecans

Sauce
1/2 cup firmly-packed light brown sugar
1/4 cup (1/2 stick) butter
3-4 tablespoons bourbon
2 tablespoons heavy whipping cream
1/4 teaspoon salt

Tools
13 in. x 9 in. baking pan
Large bowl
Whisk
Small saucepan
Rubber spatula

Instructions

Click to mark complete

Preheat oven to 350°F. Prepare 13 in. x 9 in. pan with vegetable pan spray.
In large bowl, whisk together milk, cream, eggs, brown sugar, bourbon, vanilla and salt. Add cubed croissants and pecans; toss until evenly coated.
Pour mixture into prepared pan. Bake 35-40 minutes or a toothpick inserted in the center comes out clean.
For sauce, in small saucepan, combine brown sugar, butter and bourbon. Bring to a boil, stirring constantly until sugar has dissolved. Cook 1 minute, then remove from heat. Stir in cream and salt. Serve sauce warm with bread pudding.