Four-Ingredient Bourbon Caramel Bread Squares

Think of these bourbon caramel bread squares as a faster, more practical alternative to traditional bread pudding. Made with just four core ingredients, they deliver the same cozy, caramel-forward richness—recast into firm, sliceable bars that are simple to portion and share. Rooted in the old European tradition of transforming leftover bread into something special, this recipe also carries a distinctly Midwestern bar-style sensibility: straightforward, dependable, and perfect for feeding a crowd.

Stale bread is revived with a smooth bourbon caramel sauce, creating a dessert that feels refined while relying entirely on pantry staples. Whether you’re hosting friends, adding something sweet to a game-night table, or finding a smart use for extra bread, these squares are approachable, deeply flavorful, and quietly impressive.

Serve them plain, or elevate them with vanilla ice cream, lightly whipped cream, or fresh fruit to offset the sweetness. They’re equally at home on a brunch spread beside savory dishes or on a dessert tray, and their neat, sliceable shape makes them ideal for transport to potlucks and gatherings.

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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

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Directions

Prepare the Pan & Bread

Grease a 9×9-inch (23×23 cm) baking dish.
Distribute the bread cubes evenly in the pan, pressing lightly to level.
If the bread is soft, spread it on a baking sheet and let it dry for 20–30 minutes.

Make the Caramel Base

In a medium saucepan, combine the cream and 1 cup (200 g) of sugar.
Cook over medium heat, stirring until the sugar dissolves and the mixture reaches a gentle simmer.
Continue cooking for 5–7 minutes, until slightly thickened and light beige in color.

Add the Bourbon

Remove the saucepan from the heat and carefully stir in the bourbon—it may briefly bubble.
Optional: add a small pinch of salt to heighten 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 stand at room temperature for 10–15 minutes.

Finish the Top

Sprinkle the remaining ¼ cup (50 g) of sugar evenly over the surface.

Bake

Preheat the oven to 350°F (175°C).
Bake uncovered for 30–35 minutes, until bubbling at the edges and lightly golden on top.
The center should feel set when gently pressed.

Cool & Serve

Cool on a rack for 20–30 minutes.
Cut into 12 squares, or smaller pieces for serving platters.
Serve warm or at room temperature.

✨ Tip: For an extra indulgent finish, drizzle with salted caramel or add fresh berries for contrast.