Four-Ingredient Bourbon Caramel Bread Squares
Think of these bourbon caramel bread squares as a quicker, more practical take on classic bread pudding. Using just four essential ingredients, they capture the same warm, caramel-rich comfort—reimagined as firm, sliceable bars that are easy to serve and share. Inspired by the old European habit of turning leftover bread into something special, this recipe also reflects a Midwestern bar-style approach: unfussy, reliable, and crowd-friendly.
Stale bread is transformed with a silky bourbon caramel sauce, resulting in a dessert that feels elevated while still relying on pantry staples. Whether you’re entertaining guests, contributing to a game-night spread, or simply making use of extra bread, these squares are approachable, rich in flavor, and surprisingly impressive.
Enjoy them as-is, or dress them up with vanilla ice cream, softly whipped cream, or fresh fruit to balance the sweetness. They fit just as comfortably on a brunch table alongside savory dishes as they do on a dessert platter, and their clean-cut shape makes them ideal for transporting to potlucks or gatherings.
4-Ingredient Bourbon Caramel Bread Squares
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Day-old bread (French, Italian, or brioche) | 8 cups (about 12 oz / 340 g), cubed | Dry slightly if very fresh |
| Heavy cream | 1½ cups (360 ml) | |
| Granulated sugar | 1¼ cups (250 g), divided | |
| Bourbon | ¼ cup (60 ml) | Adds depth and warmth |
Directions
Prepare the Pan & Bread
Grease a 9×9-inch (23×23 cm) baking dish.
Arrange bread cubes evenly in the pan, pressing gently to level.
If the bread is soft, spread it on a sheet pan and let it dry for 20–30 minutes.
Create the Caramel Base
In a medium saucepan, combine the cream and 1 cup (200 g) of sugar.
Heat over medium, stirring until the sugar dissolves and the mixture begins to simmer.
Continue cooking for 5–7 minutes, until lightly thickened and pale beige.
Incorporate the Bourbon
Remove from heat and carefully stir in the bourbon—it may bubble briefly.
Optional: add a small pinch of salt to enhance the flavor.
Soak the Bread
Pour the warm caramel evenly over the bread.
Press gently with a spoon or spatula to help the liquid absorb.
Let rest at room temperature for 10–15 minutes.
Finish the Top
Evenly sprinkle the remaining ¼ cup (50 g) sugar over the surface.
Bake
Heat oven to 350°F (175°C).
Bake uncovered for 30–35 minutes, until bubbling around the edges and golden in spots.
The center should feel set when lightly pressed.
Cool & Serve
Let cool on a rack for 20–30 minutes.
Slice into 12 squares, or smaller portions for serving trays.
Serve warm or at room temperature.
✨ Tip: For an extra treat, drizzle with salted caramel or add fresh berries for contrast.
