Bourbon Bread Pudding with Boozy Caramel Sauce Zoom

Bourbon Bread Pudding with Boozy Caramel Sauce Recipe

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!
Makes: About 8-10 servings
Skill Level: Beginner

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Step 1

Preheat oven to 350°F. Prepare 13 in. x 9 in. pan with vegetable pan spray.

Step 2

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.

Step 3

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.

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1-1/4 cups milk

heavy whipping cream

heavy whipping cream (1/4 cup for bread pudding, 2 tablespoons for sauce)


5 Eggs

firmly packed light brown sugar

firmly packed light brown sugar (1/2 cup for bread pudding, 1/2 cup for sauce)


bourbon (3 tablespoons for bread pudding, 3-4 tablespoons for sauce)


salt (1/2 teaspoon for bread pudding, 1/4 teaspoon for sauce)

chopped pecans

1 cup chopped pecans


1/4 cup butter (1/2 stick)


12 Large croissants (cut into 1 in. cubes, about 18 cups cubed)

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