A sweet bread pudding laced with bourbon and then topped with a rich, gooey sauce also laced with bourbon . . . what more could I want? This Keto Bourbon Bread Pudding with Bourbon Caramel Sauce makes a decadent dessert and the perfect ending to a dinner party, perhaps particularly a Kentucky Derby Dinner Party.
I would say that I’ve been highly obsessed with decadent sauces for the last six months or so. However, Scar (my other half) would probably look at me and say “Who are you kidding? You’ve been obsessed with decadent sauces for as long as I’ve known you.” Okay, he’d be right. It would probably be more accurate to say that I’ve been obsessed with making decadent sauces for the last several months.
Well, this recipe combines two of my favorite types of food–bread pudding and a rich sauce.
The Bourbon Caramel Sauce is inspired by this Sugar Free Dulce de Leche from All Day I Dream About Food.
What You Need to Make Keto Bourbon Bread Pudding with Bourbon Caramel Sauce
Equipment
- Cutting Board
- Chef’s Knife
- Bread Knife
- Rimmed Baking Sheet
- Wire Rack Insert for Rimmed Baking Sheet
- Heavy Duty Aluminum Foil
- Saucepan – Large enough to hold and comfortably stir about a quart of liquid volume.
- Rubber Scraper – Or other utensil for stirring
- Measuring Cups
- Measuring Spoons
- Stand Mixer or Large Mixing Bowl with Hand Mixer
- 9 x 13 inch Casserole Dish
- Nonstick Cooking Spray
- Induction Burner – Completely optional, but if you have one, this is a good time to use it.
Ingredients
For the Keto Bourbon Bread Pudding:
- Dried Keto Bread Cubes – Directions for how to make them are in the recipe. You can either make them as part of this recipe or make them ahead of time and store them in a zip top bag on the counter. See the Recipe Notes below if you’d prefer a non-store bought alternative.
- Eggs – I use Jumbo eggs.
- Heavy Cream
- Unsalted Butter (Melted)
- Granulated Erythritol
- Swerve Brown – You can also use another Brown Erythritol of your choice, like Sukrin Gold or So Nourished Gold.
- Bourbon – For cooking, I usually stick to something like Wild Turkey 101 or Evan Williams Single Barrel (different from regular Evan Williams).
- Vanilla Extract
- Freshly Ground Nutmeg – While you can use pre-ground, I really do recommend freshly ground when it comes to nutmeg. All you need is a microplane zester and about 30 seconds.
- Chopped Pecans – You can omit these if you’d like to avoid the nuts.
For the Bourbon Caramel Sauce:
- More Heavy Cream
- Bourbon – See my note above
- Swerve Brown – Or other Brown Erythritol of your choice.
- Allulose
- Vanilla Extract
Getting Started with Making Keto Bourbon Bread Pudding with Bourbon Caramel Sauce
Making the Dried Keto Bread Cubes
To make the Keto Bread Cubes you’ll start by preheating the oven to 250°F and lining a rimmed baking sheet with aluminum foil. Then you’ll cut 12 ounces of Keto Bread into cubes. For me, this is usually 12 slices of keto bread. As a note, the 12 ounces is the weight of the cubes before drying them out. They will weigh less after that and that’s okay.
You will place the bread cubes on the rimmed baking sheet, toast them in the oven for 20 minutes, toss them, and then toast them for 20 more minutes. After that, you can set them aside.
Making the Keto Bourbon Bread Pudding Mixture
Making the mixture for the Keto Bourbon Bread Pudding is really pretty easy. You’ll start by beating 6 Eggs in a stand mixer or large mixing bowl with a hand mixer. To that, you’ll add 2 cups of Heavy Cream, ¾ cup of Granulated Erythritol, ¼ cup of Swerve Brown, 2 tablespoons of Unsalted Butter (melted), 2 tablespoons of Bourbon, 2 teaspoons of Vanilla Extract, and ½ teaspoon of Nutmeg (freshly ground). You’ll want to continue beating the mixture until everything is thoroughly combined.
Then you’ll fold in the Keto Bread Cubes (see above) and 1 cup of chopped Pecans. At this point, you’ll want to thoroughly grease a 9×13-inch casserole dish with nonstick cooking spray. After that you can just pour the batter into the dish. The mixture can sit and start to absorb into the bread cubes while you make the Bourbon Caramel Sauce.
Making the Bourbon Caramel Sauce
For some dessert casseroles, you could really skip the topping. I do not consider this one of those recipes. Plus, it goes into the casserole too, but we’ll get to that shortly.
Pro Tip: If you happen to have an Induction Burner, this is a great time to use it.
In a large saucepan over medium heat, you’ll combine 3 cups of Heavy Cream, 1 cup of Bourbon, ⅔ cup of Allulose, 6 tablespoons of Brown Erythritol, and 2 teaspoons of Vanilla Extract. You need to whisk thoroughly and continuously for this recipe.
First, we’ll bring the mixture to a boil. Then we’ll drop the heat to a simmer and continue cooking for approximately 45 minutes or until the sauce has thickened to coat the back of a spoon. Once the sauce has thickened, you can remove it from the heat and let it sit for 10 minutes to cool down and start to thicken up.
Assembling and Resting the Keto Bourbon Bread Pudding
To assemble, we’re going to incorporate some of the awesome Bourbon Caramel Sauce directly into the bread pudding. You’ll want to use a spoon or ladle to drizzle approximately 1 cup of the sauce over top of the bread pudding in the casserole dish. Then you’ll use a knife to swirl it into the mixture.
After that, we’ll cover and refrigerate the bread pudding overnight or for at least 8 hours. Yep, it’s an overnighter. You’ll store the remaining Bourbon Caramel Sauce in an airtight container in the fridge as well.
Baking and Topping the Keto Bourbon Bread Pudding
When you’re ready to bake the Keto Bourbon Bread Pudding, you’ll need to preheat the oven to 325°F. You will also want to take the bread pudding out of the fridge at least 30 minutes before baking. Bake it uncovered for 40 minutes, then check the top. If it is browned, cover it with aluminum foil and continue to bake for another 20 minutes or until cooked through.
Once done, you need to allow it to cool for 15 minutes. During this time, you should reheat the Bourbon Caramel Sauce. I do this in the microwave by microwaving it for 30 seconds and then stirring thoroughly. If it needs more time, I do not go above 10-second intervals of additional heating. It is going to look like it’s separating. It’s okay. You just need to briskly whisk it until it looks cohesive again.
To serve the Keto Bourbon Bread Pudding, you’ll want to liberally drizzle it with more of the Bourbon Caramel Sauce. (Use as much of the remaining sauce as you like.)
Related Recipes
Do you like bread puddings that can be either a dessert or a brunch dish? You might want to try one of these:
- Keto French Toast Casserole
- Keto Pistachio Bread Pudding
- Low Carb Pumpkin Bread Pudding
- Keto Pineapple Bread Pudding
If you need some ideas of what else to serve with this Keto Bourbon Bread Pudding, take a look at these:
- Keto Kentucky Hot Brown Casserole
- Deconstructed Kentucky Hot Brown (Keto)
- Creamy Keto Turkey, Bacon, and Tomato Casserole
Or just check out my Kentucky Derby Dinner Party menu ideas.
Keto Bourbon Bread Pudding with Bourbon Caramel Sauce
Ingredients
For the Keto Bourbon Bread Pudding:
- 12 ounces Keto Bread Cubed and dried into bread cubes. This is the weight of the bread slices before drying them out. They will weigh less after drying.
- 6 Eggs
- 2 cups Heavy Cream
- ¾ cup Granulated Erythritol
- ¼ cup Swerve Brown Or other Brown Erythritol of your choice, like Sukrin Gold or So Nourished Gold
- 2 tablespoons Unsalted Butter Melted
- 2 tablespoons Bourbon
- 2 teaspoons Vanilla Extract
- ½ teaspoon Nutmeg Freshly Ground
- 1 cup Pecans Chopped
For the Bourbon Caramel Sauce:
- 3 cups Heavy Cream
- 1 cup Bourbon
- ⅔ cup Allulose
- 6 tablespoons Swerve Brown Or other Brown Erythritol of your choice
- 2 teaspoons Vanilla Extract
Instructions
For the Keto Bread Cubes (See Recipe Notes for Alternative):
- Preheat the oven to 250°F and line a rimmed baking sheet with aluminum foil. Cut 12 ounces Keto Bread into cubes. For me, this is usually 12 slices of keto bread. Place the cubes on the rimmed baking sheet, toast in the oven for 20 minutes, toss, and then toast them for 20 more minutes. Set them aside.12 ounces Keto Bread
For the Keto Bourbon Bread Pudding:
- In a stand mixer or large mixing bowl with a hand mixer, beat 6 Eggs. Add 2 cups Heavy Cream, ¾ cup Granulated Erythritol, ¼ cup Swerve Brown, 2 tablespoons Unsalted Butter (melted), 2 tablespoons Bourbon, 2 teaspoons Vanilla Extract, and ½ teaspoon Nutmeg (freshly ground). Continue beating until thoroughly combined.6 Eggs, 2 cups Heavy Cream, 2 tablespoons Unsalted Butter, ¾ cup Granulated Erythritol, ¼ cup Swerve Brown, 2 tablespoons Bourbon, 2 teaspoons Vanilla Extract, ½ teaspoon Nutmeg
- Fold in the Keto Bread Cubes (see above) and 1 cup Pecans (chopped).1 cup Pecans
- Thoroughly grease a 9×13-inch casserole dish with nonstick cooking spray. Pour the batter into the dish. It can sit and absorb while you make the Bourbon Caramel Sauce.
For the Bourbon Caramel Sauce:
- In a large saucepan over medium heat, combine 3 cups Heavy Cream, 1 cup Bourbon, ⅔ cup Allulose, 6 tablespoons Swerve Brown, and 2 teaspoons Vanilla Extract. (If you have one, I strongly suggest using an Induction Burner.) Whisk thoroughly.3 cups Heavy Cream, 1 cup Bourbon, 6 tablespoons Swerve Brown, ⅔ cup Allulose, 2 teaspoons Vanilla Extract
- Continue stirring until the mixture comes to a boil. Then drop the heat to a simmer and continue cooking for approximately 45 minutes or until the sauce has thickened to coat the back of a spoon.
- Once the sauce has thickened, remove it from the heat.
- Let the sauce sit for 10 minutes to cool down and start to thicken up.
To Assemble, Rest, and Bake:
- Using a spoon or ladle, drizzle approximately 1 cup of the sauce over top of the bread pudding in the casserole dish. Use a knife to swirl it into the mixture.
- Cover and refrigerate the bread pudding overnight or for at least 8 hours.
- To bake, take the bread pudding out of the fridge at least 30 minutes before baking and preheat the oven to 325°F. Bake it uncovered for 40 minutes, then check the top. If it is browned, cover it with aluminum foil and continue to bake for another 20 minutes or until cooked through.
- Allow it to cool for 15 minutes. To serve, liberally drizzle it with more of the Bourbon Caramel Sauce. (Use as much of the remaining sauce as you like.)
Equipment
- Bread Knife
- Heavy Duty Aluminum Foil
- Medium Saucepan Large enough to hold and comfortably stir about a quart of liquid volume.
- Rubber Scraper Or other utensil for stirring
- Measuring Cups
- Measuring Spoons
- Stand Mixer Or Large Mixing Bowl with Hand Mixer
- Nonstick Cooking Spray
- Induction Burner Completely optional, but if you have one, this is a good time to use it.
Notes
- Alternative Keto Bread Cubes
- If you either can’t find or do not want to use store bought keto bread for your Keto Bread Cubes, I suggest making a double recipe of the Keto Bread in this Pumpkin French Toast Sticks Recipe from All Day I Dream About Food.
- Once it’s baked, allow it to cool, cube it, and then dry it in the oven on a rimmed baking sheet like you would for the store bought keto bread.
- For this bread pudding, I would double the Keto Bread amount from this recipe.
- https://alldayidreamaboutfood.com/keto-french-toast-sticks/#recipe
- Carb Calculation
- Sugar Alcohols = 400g Carbs –> 33.33g Carbs per Serving
- Total Carbs per Serving: 48g
- Minus Dietary Fiber per Serving: 10g
- Minus Sugar Alcohols per Serving: 33.33g
- Net Carbs per Serving: 4.667g
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