Traditional Bread Pudding with Carey's Whiskey Caramel Sauce

Top it with my Whiskey Caramel Sauce!!!

Keep a loaf of brioche (or any firm white bread, but not sourdough) until slightly stale.

Tear into 1-inch cubes and toast in the oven at 350 until slightly browned, about 8 minutes.

In a large bowl, whisk together 4 whole eggs and 1 1/2 c milk. Add 1/2 c sugar and approximately 1 1/2 tsp spices - cinnamon, pumpkin pie or apple pie spice. A little orange zest if you like! You really can’t mess this up. Add 1 c of the dried fruit of your choice, such as golden raisins, cranberries, cherries or apricots.

Put cooled bread cubes in another large bowl and mix in the egg/fruit/milk mixture. Cover tightly with plastic wrap and refrigerate at least six hours or overnight.

Grease a 9x13” pan with butter. Spread bread pudding mixture evenly and drizzle with 1/4 c melted butter and sprinkle with 2 Tbsp sugar. Bake at 350 for 30 minutes, then check every five minutes until it puffs beautifully and looks toasty brown on the top. Let cool for about 20 minutes and serve drizzled with Carey’s Whiskey Caramel Sauce and powdered sugar.

Leftovers, if any, may be microwaved.

Stuffed French Toast

Make a slit into the side of 4 slices of 1” thick brioche (slightly stale, but not dry) to form a pocket.  Smush together 6 oz cream cheese (low fat is much easier to smush) and half a jar of Paradise Preserves Merry Berry Jam (also tastes great with Malibu Strawberry). Gently fill the pocket of each brioche slice. 

In a shallow bowl, mix 3 eggs, ¼ c half and half, 1 tsp vanilla, 1-1/2 tsp sugar and ½ tsp cinnamon.  Dip both sides of the brioche into the egg mixture and cook on a griddle until golden brown on each side.  Serve with warm organic maple syrup or powdered sugar.