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Bread pudding holds a special place in southern cuisine, often considered the "apple pie" of Louisiana for its comforting, versatile nature. Martha’s variation elevates this humble treat by serving it in individual ramekins, topped with a luscious bourbon-spiked sauce.

Using brioche loaf (minus the dark crust ends), she cuts the bread into one-inch cubes, soaking them in a mixture of heavy cream, milk, eggs, vanilla, and a touch of brown sugar and granulated sugar. Golden raisins are added for sweetness and texture. After blending everything, Martha divides the mixture into buttered ramekins, leaving some extra liquid for fluffiness, then covers and bakes at 350°F until golden and just firm.