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Mark’s Bread Pudding with Bourbon Brown Sugar Caramel Sauce
For the Bread Pudding:
1 ½ cups heavy cream
½ cup milk
3 eggs
6 oz. sugar
1 tsp. cinnamon
1 tsp. vanilla
13‐14 oz. bread/pound cake**
Directions‐
Cut Bread into 1” cubes. I like to use pound cake instead. You can make one and
cut it up, or just buy one from the store. Mix heavy cream, milk, eggs, sugar,
cinnamon and vanilla together. Pour mixture over the cubes and let it soak overnight
in the refrigerator. Spray a casserole dish with cooking spray and fill about
half way with the bread. Cover the top with brown sugar. Bake at 325 until the
eggs are set (about 25 minutes), and no liquid is present.
For the Sauce:
8 oz. butter
2 cups brown sugar
2 cups heavy cream
2 tbs. vanilla
¼ cup Bourbon (optional, if you’re s‐c‐a‐r‐e‐d!)
Enjoy! Yummy‐licious!!
Recipe provided by Mark Pollard, Corporate Chef
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Mark's Bread Pudding with Bourbon Brown Sugar Sauce
