A creamy, buttery, and easy bread pudding sauce recipe made with sugar, cream, and vanilla — perfect for any dessert.

Unsalted butter – ½ cup

Granulated sugar – 1 cup

Heavy cream – 1 cup

Large egg – 1

Pure vanilla extract – 2 tsp

Salt – a pinch

Bourbon or rum (optional) – 1 tbsp

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1. Melt butter in a saucepan over medium-low heat.

2. Whisk in sugar until smooth and glossy.

3. Slowly pour in cream while whisking.

4. Temper the egg and whisk it into the mixture.

5. Stir in vanilla, salt, and optional bourbon.

6. Simmer until the sauce coats the back of a spoon.

7. Serve warm over bread pudding or store chilled.

Use vanilla or almond extract instead of alcohol.

For thicker sauce, add a cornstarch slurry.

Store in refrigerator up to 5 days.