Desserts Apple bourbon bread pudding with makers mark caramel 494x396
Apple Bourbon Bread Pudding with Maker’s Mark Caramel

Apple Bourbon Bread Pudding with Maker’s Mark Caramel

Apple Bourbon Bread Pudding with Maker’s Mark Caramel


The salty caramel makes this dessert one you won’t be able to put your spoon down for. If you don’t feel like deep frying the bread pudding, it is just as good on its own.

Servings: 10–12
Prep Time:
Cook Time:
Ready In:


  • 1/2 cup and 3 tablespoons Maker’s Mark® Bourbon
  • 8 large eggs
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 cups milk
  • 3 cups heavy cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons kosher salt
  • 1 pound brioche bread, cut into 3/4-inch cubes
  • 3/4 cup flour
  • 1 cup soda water
  • 4 cups panko crumbs
  • Vegetable oil for deep frying
  • 1 recipe Maker’s Mark® Caramel (recipe below)
  • 1 recipe glazed apples (recipe below)
  • 1 cup granulated sugar
  • 6 pieces Granny Smith apple, peeled and melon-balled
  • 1/4 cup lemon juice
  • 8 tablespoons unsalted butter
  • 1 cup light brown sugar


  1. Whisk together the eggs, sugar and cinnamon.
  2. Whisk in the milk, 2 cups cream, 1/4 cup Maker’s Mark® Bourbon, vanilla and 1 teaspoon salt.
  3. Soak the brioche bread cubes in the custard for at least an hour. (Refrigerate if it will be longer than an hour.)
  4. Preheat the oven to 350°F.
  5. Fill a dozen 4-ounce ramekins with the mixture, and place the ramekins in a shallow baking dish or aluminum pan with high sides.
  6. Pour boiling water into the pan so the water comes halfway up the sides of the ramekins.
  7. Cover the pan tightly with foil and bake in the oven for 30 minutes.
  8. After 30 minutes, remove the aluminum foil and bake for another 15 minutes.
  9. Remove the ramekins from the oven and water bath and place on an elevated rack to cool.
  10. Preheat a pot of deep-frying oil to 375°F.
  11. Once the bread puddings have cooled, carefully remove them from the ramekins and trim to look like a hockey puck.
  12. In a small bowl, whisk together the flour and soda water to make a thick batter.
  13. Dip the cooled bread puddings in the batter and then roll in the panko crumb.
  14. Deep-fry the bread puddings until they are golden, about 2–3 minutes each.
  15. Drain on paper towels.
  16. Serve hot with glazed apples and Maker’s Mark® Caramel.
  17. For Maker’s Mark® Caramel, place the sugar in a dry, clean saucepan.
  18. Cook the sugar over medium-high heat until it begins to turn a dark amber color.
  19. Remove the pan from the heat immediately and add the cream, Maker’s and salt.
  20. Whisk until smooth.
  21. Keep warm for serving.
  22. For glazed apples, peel and melon-ball the apples, tossing the apples in the lemon juice to prevent discoloration.
  23. Heat the butter in a large skillet over medium-high heat and allow it to begin browning.
  24. Add the apples, brown sugar and 3 tablespoons Maker’s Mark® Bourbon.
  25. Cook the apples until they are al dente.
  26. Serve warm with the bread pudding.

Tags: Recipes, Desserts, Eggs, Sugar, Cinnamon, Milk, Heavy Cream, Vanilla Extract, Kosher Salt, Brioche Bread, Flour. Soda Water, Bread Crumbs, Vegetable Oil, Caramel, Apples, Hungry, Granulated Sugar, Lemon Juice, Unsalted Butter, Brown Sugar