Side Pannel
Mini Bread Puddings
Mini Bread Puddings
- Recipe Submitted by maryjosh on 10/14/2016
Ingredients List
- 3 tablespoons unsalted butter, divided use
- 1/4 cup pecan halves
- 1/2 cup 2% milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- pinch of freshly grated nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg + 1 large egg yolk
- 2 1/2 cups white bread cubes (from about 3 slices of bread)
- Brown sugar whiskey caramel sauce:
- 1/4 cup dark brown sugar
- 3 tablespoons heavy cream
- splash of whiskey
Directions
In a small skillet, add one tablespoon of the butter and turn the heat to medium-low. Add the pecans when the butter melts, and toast gently until fragrant and beginning to darken in several places. Remove from heat and pour into a bowl immediately to stop the cooking process.
Preheat the oven to 325, and grease 6 cups of a muffin pan with oil or cooking spray.
Melt the remaining 2 tablespoons of butter in a medium bowl. Whisk in the milk, cream, sugar, cinnamon, nutmeg, vanilla and almond extract. Don't be tempted to skip the almond extract; it's pivotal here. If you're out, though, use an extra bump of vanilla in its place. Finally, stir in the egg and egg yolk (reserve the egg white for another use. I have an index of uses here).
Add the bread cubes, stir and let sit for 5 minutes.
Divide the bread cubes between the 6 muffin cups, not worrying so much about the liquid. After all of the bread is divided, even out the amount of liquid between the cups--it should fill about three-fourths of the way in each cup.
Bake the bread puddings for 20 minutes.
After 20 minutes, scatter the pecans and any excess butter on top, and return the bread puddings to the oven for another 7-10 minutes.
Let the puddings cool in the pan for 10 minutes before moving with a knife.
While the puddings cool, make the sauce: bring the brown sugar and heavy cream in a small saucepan or butter warmer. Bring to a boil and cook for 2 minutes. Remove from the heat, and stir in the whiskey.
Drizzle the sauce over the bread pudding sand serve.
Preheat the oven to 325, and grease 6 cups of a muffin pan with oil or cooking spray.
Melt the remaining 2 tablespoons of butter in a medium bowl. Whisk in the milk, cream, sugar, cinnamon, nutmeg, vanilla and almond extract. Don't be tempted to skip the almond extract; it's pivotal here. If you're out, though, use an extra bump of vanilla in its place. Finally, stir in the egg and egg yolk (reserve the egg white for another use. I have an index of uses here).
Add the bread cubes, stir and let sit for 5 minutes.
Divide the bread cubes between the 6 muffin cups, not worrying so much about the liquid. After all of the bread is divided, even out the amount of liquid between the cups--it should fill about three-fourths of the way in each cup.
Bake the bread puddings for 20 minutes.
After 20 minutes, scatter the pecans and any excess butter on top, and return the bread puddings to the oven for another 7-10 minutes.
Let the puddings cool in the pan for 10 minutes before moving with a knife.
While the puddings cool, make the sauce: bring the brown sugar and heavy cream in a small saucepan or butter warmer. Bring to a boil and cook for 2 minutes. Remove from the heat, and stir in the whiskey.
Drizzle the sauce over the bread pudding sand serve.
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