Vanilla Bread Pudding with Bourbon Caramel Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

By Michael Ruhlman

Published 2019

  • About

This recipe replaces the savory elements of the previous strata with sweet ones. It’s topped with a caramel sauce rather than cheese. You can simplify this by using only vanilla extract, or you can enhance the flavor by infusing the half-and-half with a vanilla pod.


  • 3 cups/710 milliliters half-and-half
  • 1 cup/200


Preheat your oven to 325°F/163°C. Oil or spray a 9-by-13-inch/22-by-33-centimeter baking dish. Combine the half-and-half and sugar in a small saucepan. If using a vanilla pod, cut it in half lengthwise and add that to the pan. Bring the half-and-half to a simmer over medium heat, then