Recipe by Cheryl Day & Griffith Day
Cookbook review by Tracey Zabar
Starting the bread pudding with an eggy challah or brioche makes a rich treat for anyone who loves nursery desserts. Ending with a sweetened bourbon sauce makes this a very grown-up dessert. I drizzle the sauce on half the pudding, so my family can choose. It’s simple and sweet, and there probably won’t be any leftovers for breakfast.
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