This old-fashioned bread pudding with Jack Daniel’s whiskey has an up-to-date garnish of edible flowers, confectioner’s sugar, and vanilla ice cream.
- Unsalted Butter - 3 tablespoons, at room temperature
- Eggs - 4
- Granulated Sugar - 3/4 cup
- Half-and-half - 1 cup
- Ground cinnamon - 1/4 teaspoon
- Raisins - 1/2 cup
- Pecans - 1/2 cup (2-1/2 ounces), chopped
- Vanilla Extract - 1 teaspoon
- Jack Daniel’s whiskey - 1/4 cup
- Day-old Bread - 3 cups, 1/2-inch cubed, trimmed of crusts
- Fresh mint sprigs
- Edible flowers - such as pansies or marigolds
- Sifted confectioner’s sugar for dusting
- Vanilla Ice Cream - 6 small scoops
Preheat the oven to 350 F. Select six 3-inch ramekins or similar baking dishes. Generously butter the ramekins or dishes. In a large bowl, combine all the ingredients except the bread cubes and garnish. Whisk until the sugar is dissolved. Add the bread cubes and let them soak for about 5 minutes, then ladle the mixture into the prepared ramekins, mounding the tops. Bake for 20 to 30 minutes, or until golden, puffed, and firm to the touch. Let cool slightly.
To serve: Set each ramekin on a serving plate. Garnish around the ramekins with mint sprigs and flowers. Dust confectioner’s sugar over the top of each pudding. Place a scoop of ice cream on top of each at the last minute.