Classic Bread Pudding Recipe

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.


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.

Reprinted with permission from Lorna Yee’s The Everyday Wok Cookbook (2012 Sasquatch Books).