A popular way to end a meal at Star Hill Provisions® can now be had at home. This bread pudding features a rich caramel sauce that is punched up with the vanilla-y bourbon flavors of Maker's Mark®. It's a great recipe to keep in mind for times when you have excess bread on hand and works well with bread that's going stale. In fact, that is how bread pudding is traditionally made. It's adaptable and delicious any time of day. Since this bread pudding mixture is refrigerated overnight, it's a nice dish you can serve overnight guests in the morning.
1 hour 45 minutes
9 hours 45 minutes
Notes from Chef Newman
- Don't be fresh
- Fresh bread just doesn't soak up the pudding mixture the way sponge-like, day-old bread does.
- White out
- If you don't have white bread, other types will work just fine. Try to use "eggy" breads like brioche or challah.
- Tips, tools & techniques
- One key to great home cooking is having a few of those "clear out the larder" recipes in your arsenal. These are those soups, casseroles and desserts that tend to use perishable ingredients that need to be consumed sooner rather than later and staples usually already on hand. Bread pudding is a timeless example of these better-than-the-sum-of-its-parts recipes, versions of which exist all over the world. Bread pudding is adaptable and can be made with a variety of spices and toppings, so try experimenting once you have this one down. If you enjoy the bourbon caramel sauce, try it again with other desserts.