and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. The holidays are closing in, and so are the many family and friend get-togethers. Pastry Chef Jamie Chernesky from the Coast Guard House shows us a delicious and easy to make bread pudding recipe that will be the envy of all. Check out the full recipe and video below.

Spiced Bread Pudding

- 4 cups milk

- 2 cups heavy cream

- 1/2 cup molasses

- 3 tablespoons ground cinnamon

- 1 tablespoon ground nutmeg

- 1 tablespoon ground ginger

- 1 tablespoon ground cardamom

- 5 eggs  

- 1/2 cup sugar

- 1/2 cup brown sugar

- 2 loaves of challah bread or pullman loaf cut into cubes

In a sauce pot, heat milk and cream with molasses and all of the spices. While bringing to a boil, whisk sugars with eggs. Once milk mixture is brought to a boil, whisk in egg mixture. Whisk and bring back to a boil.

Pour mixture over cut up bread in a large mixing bowl. Using your hands, combine the bread and liquid, ensuring all of the bread gets coated and soaked. Allow to sit for 15–20 minutes and mix again to ensure bread is moist.

Place in sprayed containers. Bake at 325 degrees for 35–40 minutes.

Serve warm with suggested toppings of caramel sauce, mascarpone whipped cream and pecan nut brittle.

**If using a 13x9 pan, cover with tin foil for the first 20 minutes, creating a nice added moisture keeper, and remove for the last 15 minutes to crisp up the top.**

Mascarpone Whipped Cream

- 16-ounce container mascarpone

- 1/2 cup heavy cream

- 1/4 cup (more for desired sweetness) powdered sugar

Using a bowl and spatula, slowly push the heavy cream and powdered sugar into the mascarpone. Use the side to press out lumps and create a smooth creamy whip.

Caramel Sauce

- 2 cups sugar

- 2 cups heavy cream

- 2 tablespoons butter

Heat sugar and water till amber in color. Take off heat and add butter. Whisk to combine.

Add cream slowly while whisking continuously.

Additions can be made including liquor, chocolate, peanut butter and more. For example, Chef Jamie used local Sons of Liberty Gala Apple whiskey, about 1/2 cup.

If adding liquor, whisk in after butter. Be careful! It will cook out the alcohol. Then continue with the heavy cream.

Nut Brittle

- 2 cups brown sugar

- 1/2 cup corn syrup

- 1 tablespoon vanilla

- 1 stick butter

- 1 teaspoon baking soda

- 2 pounds nuts, of your choice

Heat brown sugar, corn syrup, vanilla, and butter in a saucepan and stir.

When brought to slight boil, add in baking soda and stir to combine. Mixture will foam a little and become light in color.

Fold over nuts of choice. For example, Chef Jamie used pecans.

Lay on sheet pan that is well sprayed and or nonstick. Bake in 300 degree oven for 25–30 minutes. Every 7 minutes or so, use spatula to move around the nuts on the pan.

When they are a dark brown color, pull and allow cooling, doing one last push around the pan to ensure they don’t stick.