Episode Details

Chef Bernie Menendez from Revel Patio Grill shares a decadent Easter dessert recipe: Toffee Bread Pudding with Bourbon Caramel Sauce. The toffee base involves melting butter with sugar and salt, boiling until dark amber, then mixing in chocolate chips and pecans. The bourbon caramel sauce is made by dissolving sugar in water, whisking in heavy cream, butter, bourbon, salt, and vanilla. The bread pudding is made by soaking French bread in a mixture of eggs, sugar, spices, and milk, then baking until set. The dessert is finished by pouring the warm caramel sauce over a slice.

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