Caramel Bourbon Bread Pudding

Bread Pudding

• 2 tbsp unsalted butter, room temperature
• 2 (14 oz) loaves of day old brioche, 1” cubes
• 1/2 cup chocolate chips
• 1/4 cup caramel chips
• 1/4 cup dried sweetened cranberries
• 1 tbsp cinnamon

1. Cut up the bread into 1" cubes
2. Grease a 12" Cast Iron skillet with butter
3. Place the bread in the skillet with the chocolate chips, cranberried, and cinnamon
4. Pour the custard mixture over the bread in the skillet
5. Let it rest for 30 minutes to soak up the custard
6. Top with Pecans
7. Cook for 25 minutes covered at 1.
8. Remove the lid
9. Cook for an additional 15-25 minutes at 1.
10. Add the Bourbon Caramel Sauce before serving.

Custard

• 1 cup whole milk
• 2 eggs
• 1/4 cup sugar
• 1 tbsp bourbon
• pinch salt

1. Mix all the ingredients together.

Bourbon Caramel Sauce

• 1 (1.4 oz) can dulce de leche
• 1/2 cup unsalted butter
• 1/4 cup bourbon

1. Mix all the ingredients together.