Recipe | "Bread Pudding" by Karey Lynn Butterworth, Chef & Owner of GLOW in Rockport

"Bread pudding is the perfect comfort food, especially for chilly days on the coast. This recipe incorporates the bread we make from scratch at the restaurant, but store bought baguettes are fine, too. Be sure to soak the bread for the full 30 minutes, for a deliciously moist pudding." - Karey (Karey Lynn Butterworth is the nationally recognized Chef & Owner of GLOW in Rockport)

  • 4 cups cubed baguette, crusts removed
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 4 eggs
  • 1 ½ teaspoons vanilla bean paste
  • ½ cup sugar
  • 2 tablespoons good quality bourbon
  1. Whisk the milk, cream, eggs, vanilla bean paste, sugar and bourbon together, and then pour over the bread cubes. Soak for 30 minutes.
  2. Line 6 ramekins with parchment paper. Fill the ramekins with the bread, packing the cubes in lightly, and place into a water bath.
  3. Bake for 45 minutes or until the eggs have set and the top is starting to brown. Serve warm with bananas, pecans and Salted Caramel Sauce.
Makes 2 cups

  • 1 cup water
  • 2 cup sugar
  • 1 cup heavy whipping cream
  • ½ teaspoons sea salt
  1. Pour water into pot and sugar in the center, not touching sides of pan. Do not stir but heat over medium heat until sugar dissolves. Turn to high until it turns golden brown. It should take a total of 20-30 minutes, but do not stir.
  2. Heat cream in microwave for 45 seconds just before sugar turns golden brown. Slowly whisk in the cream, be careful not to burn and continue to boil until it thickens.
  3. Add salt stir and cool completely. Warm it up when ready to serve and add more cream if it needs thinning.
Thank you so much for sharing this famous Glow gem with us, Karey!

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