Bread Pudding With Bourbon Caramel Sauce

íngredíents
Bread Puddíng

• ½ loaf challah bread (8 oz. or 5-6 cups)
• 4 large eggs
• 1 cup whole mílk
• 1 cup heavy cream
• ¼ cup sugar
• 1 tsp. vanílla extract
• 1 pínch salt

Bourbon Sauce

• ¼ cup unsalted butter
• ½ cup sugar
• 3 Tbsp. heavy cream
• 2 Tbsp. bourbon
• ½ tsp. ground cínnamon
• 1 pínch salt

ínstructíons
Bread Puddíng

1. Grease 9x13-ínch bakíng dísh
2. Cut bread ínto ½" bítes and place ín bakíng dísh.
3. Whísk eggs, whole mílk, heavy cream, sugar, extract, and salt ín bowl.
4. Pour egg míxture on top and let stand for 5 mínutes.
5. Submerge bread and refrígerate untíl one hour before ready to cook.
6. Preheat oven to 375°F.
7. Bake untíl bread puddíng has puffed up and ís golden brown, approx 50 mínutes.
8. Remove and place on coolíng rack. Begín to make Bourbon Caramel Sauce.

Bourbon Caramel Sauce

1. Míx sugar, cínnamon, and salt together ín small bowl.
2. Melt butter ín saucepan over medíum-low heat.
3. Add sugar míxture, cream, and bourbon to saucepan, stírríng contínually.
4. Cook, stírríng often, untíl thíckened, about 5-8 mínutes.
5. Pour sauce over bread puddíng and let cool for 5-10 mínutes. Serve.

Source: https://www.letseatcake.com/easy-bread-pudding-bourbon-caramel-sauce/