For the Bread Pudding:

  • Unsalted butter, for the baking pan
  • 1 (1-pound) loaf Yale Bread, thickly sliced and torn into 1- to 2-inch pieces
  • 1 3/4 c. whole milk
  • 1 c. heavy cream
  • 3 large eggs plus 5 egg yolks
  • 1/3 c. granulated sugar
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground ginger

For Bourbon-Butterscotch Sauce:

  • 4 tbsp. (1/2 stick) unsalted butter
  • 1 1/2 c. packed light brown sugar
  • 1/2 tsp. kosher salt
  • 2/3 c. heavy cream
  • 2 tbsp. bourbon
  • 1 tsp. pure vanilla extract
  • Sweetened whipped cream, for serving


  1. Make bread pudding: Grease a 9-by-13-inch baking dish with butter. Place Yale Bread in prepared pan. Whisk together milk, cream, eggs, egg yolks, granulated sugar, vanilla, salt, cinnamon, allspice, and ginger in a bowl; pour over bread. Let rest, pressing bread down occasionally, 1 hour. 
  2. Preheat oven to 325°F. Bake until golden brown and cooked through, 35 to 40 minutes. (If you like it a bit darker, increase oven to broil and cook until brown, 1 to 2 minutes.) Transfer to a wire rack, and cool 15 to 30 minutes.
  3. Make sauce: Melt butter in a medium saucepan over medium heat. Add brown sugar, salt, and 1/3 cup cream, stirring until smooth. Simmer, without stirring, until sugar melts and mixture looks like caramel sauce, 4 to 5 minutes (reduce heat slightly if it starts to darken too quickly). Remove from heat and carefully stir in bourbon, vanilla, and remaining 1/3 cup cream.
  4. Serve bread pudding warm or at room temperature topped with sauce and whipped cream.