Kelsey Barnard Clark

For this fun, Southern-inspired dessert, Top Chef Season 16 winner Kelsey Barnard Clark uses entire ears of corn—broiling corn kernels and using corn milk from the cobs—to give her bread pudding recipe a summery, fresh-corn flavor. A topping of caramel popcorn adds a sweet crunch and whimsy. Lime zest in the crème anglaise and a splash of bourbon keep it from leaning too sweet.
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