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Apple Bourbon Bread Pudding with Maker's Mark® Caramel

by Zac Young, Executive Pastry Chef, Flex Mussels Restaurants NYC

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.

Prep Time: 1-1/2 hours
Cook Time: 1-1/2 hours
Level: Advanced

Makes 10–12 servings

Bread Pudding

1/4 cup Maker's Mark® Bourbon
8 large eggs
1 cup sugar
2 teaspoons ground cinnamon
2 cups milk
2 cups heavy cream
2 teaspoons vanilla extract
1 teaspoon 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
1 recipe glazed apples

  1. Whisk together the eggs, sugar and cinnamon. Whisk in the milk, cream, Maker's Mark® Bourbon, vanilla and salt.
  2. Soak the brioche bread cubes in the custard for at least an hour. (Refrigerate if it will be longer than an hour).
  3. Preheat the oven to 350°F. Fill a dozen 4-ounce ramekins with the mixture and place the ramekins in a shallow baking dish or aluminum pan with high sides. Pour boiling water into the pan so the water comes halfway up the sides of the ramekins. Cover the pan tightly with foil and bake in the oven for 30 minutes. After 30 minutes, remove the aluminum foil and bake for another 15 minutes. Remove the ramekins from the oven and water bath and place on an elevated rack to cool.
  4. Preheat a pot of deep-frying oil to 375°F. Once the bread puddings have cooled, carefully remove them from the ramekins and trim to look like a hockey puck.
  5. In a small bowl, whisk together the flour and soda water to make a thick batter. Dip the cooled bread puddings in the batter and then roll in the panko crumb.
  6. Deep-fry the bread puddings until they are golden, about 2–3 minutes each. Drain on paper towels. Serve hot with glazed apples and Maker's Mark® Caramel.

Maker's Mark® Caramel
Makes 2 cups

1/4 cup Maker's Mark® Bourbon
1 cup granulated sugar
1 cup heavy cream
1 teaspoon kosher salt

Place the sugar in a dry, clean saucepan. Cook the sugar over medium-high heat until it begins to turn a dark amber color. Remove the pan from the heat immediately and add the cream, Maker's™ and salt. Whisk until smooth. Keep warm for serving.

Glazed Apples

3 tablespoons Maker's Mark® Bourbon
6 pieces Granny Smith apple, peeled and melon balled
1/4 cup lemon juice
8 tablespoons unsalted butter
1 cup light brown sugar
Pinch salt

  1. Peel and melon ball the apples, tossing the apples in the lemon juice to prevent discoloration.
  2. Heat the butter in a large skillet over medium-high heat and allow it to begin browning. Add the apples, brown sugar and 3 tablespoons Maker's Mark® Bourbon. Cook the apples until they are al dente. Serve warm with the bread pudding.

Tags: Bourbon Maker's Mark Soda Water Cinnamon Salt Sugar Milk Desserts Eggs Heavy Cream Vanilla Extract Brioche Flour Bread Crumbs Vegetable Oil Zac Young Hungry

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