Bread Pudding Cups with Bourbon Sauce
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 768
- Total Fat
- 48
- Saturated Fat
- 20
- Carbohydrates
- 68
- Dietary Fiber
- 3
- Sugar
- 51
- Protein
- 10
- Cholesterol
- 174
- Sodium
- 213
- Total: 1 hr 10 min (includes standing and cooling times)
- Active: 25 min
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
- For the bread pudding cups: Preheat the oven to 350 degrees F. 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.)
- In a large bowl, whisk together the half-and-half, brown sugar, cinnamon, vanilla, salt and eggs. Add in the pecans, butter and bread and stir to coat. Let the mixture sit for 10 minutes.
- 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.
- For the bourbon sauce: In the meantime, add the cider, bourbon, brown sugar, butter, lemon juice and salt to a saucepan over medium heat and bring to a simmer. Simmer until the sauce reduces by one-half, about 10 minutes.
- Remove the bread puddings from the oven and let cool for 10 minutes. While still warm, use a skewer to poke a few holes into each pudding and pour in a couple of tablespoons of sauce. Serve immediately.