Annie Gunn's Traditional Bread Pudding Recipe
with Banana Maker's Mark Caramel Sauce
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Ingredients
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Bread Pudding
Banana Maker's Mark Caramel Sauce
Method
Bread Pudding
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Cut the stale bread into cubes and spread them out in a large baking dish.
- 2
Mix Wet Ingredients
In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, ground cinnamon, and nutmeg until fully combined.
- 3
Combine Ingredients
Pour the wet mixture over the bread cubes, ensuring they are all soaked. Gently fold in the raisins. Let the mixture sit for about 15 minutes to allow the bread to absorb the liquid.
- 4
Bake the Pudding
Dot the top with butter. Bake in the preheated oven for 45-50 minutes, or until the top is golden and a knife inserted into the center comes out clean.
Banana Maker's Mark Caramel Sauce
- 5
Make the Caramel
In a medium saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and allow it to boil until it turns a deep amber color.
- 6
Add Butter and Cream
Remove from heat and carefully whisk in the butter and heavy cream until smooth. Be cautious as it will bubble up.
- 7
Incorporate Bourbon and Bananas
Stir in the Maker's Mark bourbon. Slice the ripe bananas and fold them gently into the caramel sauce.
