Vanilla Bread Pudding with Bourbon Caramel Sauce

Name: Vanilla Bread Pudding with Bourbon Caramel Sauce
Yield: Serves 8
Ingredients: 8 large eggs; ¼ teaspoon kosher salt; ½ teaspoon grated fresh nutmeg; 1 teaspoon ground cinnamon; Bourbon Caramel Sauce, for serving; 8 cups/400 grams cubed bread, day-old or dried in a low oven; 3 cups/710 milliliters half-and-half; 1 tablespoon vanilla extract or 1 teaspoon vanilla extract plus one vanilla pod; 1 cup/200 grams sugar

Preparation info

Serves
8

Difficulty
Medium

Appears in

From Scratch

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.

Ingredients

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

Sauce
Dessert
Vegetarian

Method

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