‘Holiday Hostess Trick’—Just 4 ingredients. I bake this for every gathering because it tastes way fancier than it is.

Bourbon caramel bread squares are essentially a shortcut cousin to classic bread pudding, streamlined into a four-ingredient bar that still delivers all the cozy, caramel-soaked comfort. Bread puddings have roots in frugal European home cooking, where stale bread was transformed with eggs, milk, and sugar into something luxurious. Here, we borrow that thrifty spirit but lean into a Midwestern bar-cookie sensibility: sturdy, sliceable squares with a glossy bourbon caramel top. This is a great recipe for using up day-old bread, dressing it up for a dinner party, or putting out a not-too-fussy dessert for a game night. The bourbon adds warmth and a little sophistication to what is otherwise a pantry-friendly, very forgiving bake.

These bourbon caramel bread squares are rich enough to stand alone, but they pair beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to balance the caramel. If you’d like a bit of contrast, serve them with fresh berries or orange segments for some acidity and brightness. After dinner, they’re lovely alongside coffee or an after-dinner bourbon, but they also work on a brunch table next to a simple egg bake or a crisp green salad with a tangy vinaigrette. Because they cut neatly into squares, they travel well for potlucks and pair nicely with other bar cookies or a simple fruit platter.

8 cups (about 12 oz / 340 g) day-old bread, cut into 1-inch cubes (French, Italian, or brioche)
1 1/2 cups (360 ml) heavy cream
1 1/4 cups (250 g) granulated sugar, divided
1/4 cup (60 ml) bourbon