Classic Bread Pudding with Bourbon Caramel

Day-old bread soaks in orange-scented vanilla custard, then bakes with a browned, slightly crisp top and a soft, custardy center.

95 min

6 servings

Ingredients

3 tbsp unsalted butter, divided

1 1/2 cups whole milk

1/2 cup heavy cream

3 large eggs

1/2 cup granulated sugar

2 tsp vanilla extract, divided

1 tsp ground cinnamon

1 tsp orange zest

1/4 tsp kosher salt

1/2 cup packed dark brown sugar

8-inch square baking dish · Large mixing bowl · Whisk · Small saucepan · Rubber spatula

Choose dry bread

Day-old brioche, challah, or French bread takes in custard without collapsing; avoid fresh, very soft slices.

Offer two sauces

Use bourbon for a warming caramel finish, or water and vanilla for a family-friendly vanilla-caramel sauce.

01. Heat the oven to 350 F and butter the baking dish so the pudding releases cleanly.

02. Whisk the custard until smooth; orange zest, cinnamon, and vanilla should be evenly dispersed before adding bread.

03. Fold in the bread and press gently; keeping the cubes intact gives the finished pudding texture.

04. Rest 20 minutes and press once midway so the middle absorbs custard instead of staying dry.

05. Transfer the soaked bread without packing it, then dot the peaks with butter for a crisper top.

06. Bake at 350 F for 40 to 45 minutes; pull it when the middle yields softly and the top is deeply golden.

07. Melt brown sugar and butter over medium-low heat until glossy; keep the heat gentle so it does not scorch.

08. Off heat, stir in bourbon and vanilla, or choose water and vanilla for a smooth nonalcoholic vanilla-caramel sauce.

09. Rest 10 minutes to let the custard settle, then spoon warm sauce over each portion while the top remains crisp.