Bourbon Bread Pudding

Star Hill Provisions Bread Pudding

Recipe from: Maker’s Mark

This recipe is fantastic. I made two batches. One for home and one to bring to work and share with all my co-workers. Judging by what’s left at home, it’s a hit, judging by how quickly it all went at work, it’s a home run!!!

I really didn’t deviate from this recipe. I followed the recipe as stated. With one exception, I added some vanilla extract to the egg and cream mixture. The only thing I would change is adding more chocolate chips. You can never have enough chocolate chips.

Here is their recipe along with their notes. Like I said, I didn’t deviate. When they say not to use fresh bread, DON’T. I bought the large, fresh French bread loaves from the Big Y bakery on a Thursday night. I let them sit on the counter until I started to put this together which was Saturday. Yes, the bread sat on the counter for almost two days. Still fresh, I was thinking I should have bought it on Wednesday night. And yes, you really should let it soak overnight. I’ve made bread pudding before and let it sit for a couple/few hours and that’s just wrong. Soaking overnight does so much more. The bread absorbs most of the cream and eggs and it’s texture is more like custard than bread. Heed the advice, prepare it, cover it and let it sit in the refrigerator overnight… you’re welcome.

Ingredients:
4 large Eggs
2 1/2 cups Heavy Whipping Cream
1 3/4 cups Dark Brown Sugar
1 cup Chocolate Chips
1 loaf White Bread

Caramel Sauce:
2 cups Brown Sugar
1 cup Heavy Whipping Cream
3 oz. (2 shots) Maker’s Mark Bourbon, more to taste

Instructions:
Line up all the ingredients
Mix eggs, cream and sugar well and add the chocolate chips.

Dice the bread add to the egg mixture and stir. I cut the bread into half inch pieces.

Cover and refrigerate overnight.
Preheat oven to 350° F.

Grease “8×8” pan and place parchment halfway up on all sides.
Pour in pudding mixture, cover with parchment and foil.

Bake 1.5 hours and then uncover and bake an additional 15–20 minutes until there’s a slight jiggle. It will still look wet after 1.5 hours. The extra 15 to 20 minutes dries it up a bit and finishes the cooking.

Caramel Sauce:
Mix brown sugar and whipping cream in a sauce pan. You can see the transition from the sugar and cream to it becoming darker and more of a caramel sauce as it heats up.
Bring to a boil while stirring and then remove from heat, add Maker’s Mark® bourbon to taste and stir.
Pour over the bread pudding and serve warm.