Ingredients:

  • 8 cups stale bread, such as brioche, challah, or French bread, cut into 1-inch cubes (about 600g)
  • 4 cups whole milk (950ml)
  • 1 cup heavy cream (240ml)
  • 6 large eggs
  • 1 cup granulated sugar (200g)
  • 1/2 cup packed light brown sugar (100g)
  • 1/4 cup bourbon, good quality, for baking (60ml)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup raisins or dried cranberries (optional) (50g)
  • 1/4 cup chopped pecans or walnuts (optional) (25g)
  • 1 cup granulated sugar for caramel sauce (200g)
  • 1/4 cup water for caramel sauce (60ml)
  • 6 tablespoons unsalted butter, cut into pieces (85g)
  • 1/2 cup heavy cream for caramel sauce (120ml)
  • 2 tablespoons bourbon, good quality, for the sauce (30ml)
  • 1/4 teaspoon salt for caramel sauce

Instructions:

  1. Cube the bread and let it sit out to dry slightly (or lightly toast in the oven to speed things up).
  2. Whisk together milk, cream, eggs, sugars, bourbon, vanilla, cinnamon, nutmeg, and salt in a large bowl.
  3. Pour the custard over the bread cubes, pressing down to ensure even soaking. Let stand for at least 30 minutes (or up to overnight in the refrigerator). Stir in raisins and nuts, if using.
  4. Preheat oven to 350°F (175°C). Grease the baking dish. Pour the bread mixture into the prepared dish.
  5. Bake for 45-55 minutes, or until the pudding is set and golden brown. The centre should be just slightly jiggly.
  6. Combine sugar and water in a saucepan over medium heat. Cook, without stirring, until a deep amber caramel forms.
  7. Remove from heat and whisk in butter until melted. Gradually whisk in heavy cream (mixture will bubble vigorously).
  8. Stir in bourbon and salt. Let cool slightly.
  9. Let the bourbon bread pudding cool slightly before serving. Drizzle generously with the bourbon-caramel sauce. Serve warm.