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Let’s face it: Bread pudding is not the most exciting dessert in the world. It often looks like a gloppy mess, and its main ingredient is stale bread. In fact, bread pudding is essentially a conduit for leftover bread; in thrifty (or poor) households throughout the world, and in mindful restaurants, it’s a way to use bread whose crust has hardened but whose dough still has a bit of sponginess left, instead of merely throwing it out.

That doesn’t mean bread pudding has to suck.

Here, we present a recipe for bread pudding that actually rivals chocolate cake, apple pie, and flan, mainly thanks to the ingredient we use to liven up that stale bread: Good ol’ Kentucky bourbon. Mix it up with caramel and cream, and you’ve got one hell of a sauce. Plus, the bread is treated so that it’s almost French toast-like, making for a dessert made from leftovers that might even re-surface as breakfast—though you’ll probably polish this off first.