Categories: Cakes
Ingredients
- Bread Pudding Cups:
- Nonstick cooking spray, for spraying liners
- 4 cups half-and-half
- 2 cups packed dark brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 6 large eggs, lightly beaten
- 2 cups chopped pecans
- 2 sticks unsalted butter, melted
- 12 slices stale cinnamon-raisin bread, torn into 1-inch pieces
- Bourbon Sauce:
- 1 cup apple cider
- 1 cup bourbon
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- Pinch of salt
Directions
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For the bread pudding cups:
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Preheat the oven to 350 degrees. Prepare a muffin tin with paper liners and spray the liners with nonstick cooking spray. (Alternatively, spray the insides of twelve 2-ounce ramekins with nonstick spray.)
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In a large bowl, whisk together the half-and-half, brown sugar, cinnamon, vanilla, salt and eggs.
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Add in the pecans, butter and bread and stir to coat.
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Let the mixture sit for 10 minutes.
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Carefully fill the muffin tins about two-thirds of the way up with the bread pudding mixture. Cook until the puddings set, about 25 minutes.
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For the bourbon sauce:
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In the meantime, add the cider, bourbon, brown sugar, butter, lemon juice and salt to a saucepan over medium heat.
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Bring to a simmer.
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Simmer until the sauce reduces by one-half, about 10 minutes.
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Remove the bread puddings from the oven and let cool for 10 minutes.
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While still warm, use a skewer to poke a few holes into each pudding.
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Pour in a couple of tablespoons of sauce. Serve immediately.