Marcus Samuelsson isn't from the South, but he's a chef who knows how to use the most southern of spirits, bourbon. In Marcus's rich bread pudding, bourbon lends subtle flavor and fragrance, along with spices such as cardamom, cloves, a cinnamon stick and a vanilla bean. And he uses a richer bread such as brioche or challah. The surprise in this mix is sour dried cherries, dried cranberries and semi-sweet chocolate, which create a bread pudding that's complex and subtly tart.
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