Bread Pudding Cups with Bourbon Sauce

Total Time:
1 hr 20 min
25 min
20 min
35 min

12 servings

  • 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
Watch how to make this recipe.
  • 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.

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    This recipe is featured in:

    Winter Entertaining Guide