Target: 6 × 4 inches · landscape

Classic Bread Pudding with Bourbon Caramel

95 min · 6 servings

Ingredients

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□ 3 tbsp unsalted butter, divided

□ 1 1/2 cups whole milk

□ 1/2 cup heavy cream

□ 3 large eggs

□ 1/2 cup granulated sugar

□ 2 tsp vanilla extract, divided

□ 1 tsp ground cinnamon

□ 1 tsp orange zest

□ 1/4 tsp kosher salt

□ 1/2 cup packed dark brown sugar

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1. Heat oven to 350 F; butter an 8-inch square dish. Whisk the milk, cream, eggs, sugar, vanilla, cinnamon, orange zest, and salt.

2. Fold in bread cubes and press gently. Rest 20 minutes, pressing once halfway through.

3. Fill dish, dot with butter, and bake at 350 F for 40 to 45 minutes until browned, crisp-topped, and custardy.

4. Melt brown sugar with butter until bubbling. Off heat, stir in bourbon and vanilla, or water and vanilla for a nonalcoholic sauce.

5. Rest 10 minutes, then serve warm with bourbon caramel or vanilla-caramel sauce.

Cook’s note: A 20-minute soak gives the interior time to turn custardy while the buttered ridges brown.