Buck's Caramel Bourbon Bread Pudding


  • 2 tbsp unsalted butter, room temperature

  • 2 (14 oz) loaves of day-old brioche, 1” cubes

  • 1/2 cup white chocolate chips

  • 1/4 cup caramel chips

  • 1/4 cup dried sweetened cranberries

  • 1 tbsp cinnamon

  • For the custard:

  • 1 cup whole milk

  • 2 eggs

  • 1/4 cup sugar

  • 1 tbsp bourbon

  • pinch salt

For the Bourbon Caramel Sauce:

  • 1 (13.4 oz) can dulce de leche
  • 1/2 cup unsalted butter
  • 1/4 cup bourbon


  • Preheat your oven to 350ºF.
  • Coat the cast iron skillet with the two tablespoons of unsalted butter. 
  • Arrange the cubed brioche in a single layer. 
  • Sprinkle in half of the white chocolate, caramel chips and cinnamon. 
  • Add the remaining brioche and top with the remaining white chocolate, caramel and cinnamon.
  • Combine the ingredients for the custard and whisk well to combine. 
  • Pour the custard over the layered bread and let rest for at least 30 minutes, but no more than 24 hours.
  • Cover with the lid and bake for 25 minutes. Uncover, turn the oven up to 400ºF and bake until set, and lightly browned, for another 30 minutes.
  • While the bread pudding cooks, prepare the Bourbon Caramel Sauce by combining the Dulce de Leche and butter in a sauce pot over medium-low heat. Bring to a simmer for one minute, whisking. Remove from heat and add bourbon. Return to heat and reduce for 1 minute. Set aside.
  • Serve the bread pudding topped with Bourbon Caramel Sauce.


Source: All thing bbq https://www.atbbq.com/thesauce/recipes/caramel-bread-pudding/

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