Nana's Warm Bread Pudding with Whisky Caramel Sauce & Cream

My Nana belonged to a different generation, a generation of women who worked hard in and out of the kitchen, cooked without recipes and created masterpieces out of the simplest ingredients. This recipe was inspired by her....Thank You Nana!

Mini Warm Bread Puddings with Whisky Caramel Sauce & Cream

5            eggs

1-1/4c   granulated sugar

1tbs       vanilla extract

1tsp       ground nutmeg

1tsp       ground cinnamon

4tbs       butter, melted

1            pinch of salt

1c          half & half

1/2c      chopped pecans

5c         stale french or white bread, with crust cut into cubes

1c         whiskey caramel sauce*

Whipped Cream or Butter Pecan Ice Cream

*Make it easy on yourself, buy the prepared Caramel Sauce: Add 2 tbs of butter & 3 tbs whisky

to saucepan, cook off the alcohol, add about 8oz of caramel sauce and heat just until warm.

Using an electric mixer or whisk, beat eggs until frothy, 3 minutes with an electric mixer, about 6 minutes by hand. Add remaining ingredients except bread and beat until thoroughly mixed. Place bread cubes in large mixing bowl and pour egg mixture over them. Toss bread to coat with egg mixture and allow to sit at room temperature about 30 minutes, until all the liquid is absorbed. Butter your ovenproof mini mason jars or mini baking dishes fill with bread mixture and place in a shallow ovenproof baking pan. Place on oven shelf and add warm water to the bottom of pan, about 1/2-1 cup of water. Cover with buttered foil and bake in    preheated 300 degree oven for 30 minutes. Remove foil and raise oven temperature to 375 degrees and bake an additional 20-30 minutes until pudding is well browned on top and has puffed up. Serve hot, warm or at room temperature! with Whisky caramel sauce and the cream of your choice serves 8-12.



photo by justin smith