PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Bread Pudding Cups with Bourbon Sauce
Bread Pudding Cups with Bourbon Sauce | Print |
Recipe By: Alice Morrow
Bread Pudding Cups with Bourbon Sauce
Ingredients
- PAM
- 4 c. half and half
- 2 c. packed dark brown sugar
- 1 T. ground cinnamon
- 1 t. vanilla
- Pinch of salt
- 6 large eggs, lightly beaten
- 2 c. chopped pecans
- 2 sticks butter, melted
- 12 slices stale cinnamon-raisin bread, torn into 1” pieces
Instructions
- BREAD PUDDING CUPS: Preheat oven 350. Prepare a muffin tin with paper liners and spray liners with PAM.
- In large bowl, whisk together the half and half, brown sugar, cinnamon, vanilla, salt and eggs.
- Add pecans, butter and bread and stir to coat.
- Let mixture rest for 10 minutes.
- Carefully fill muffin tins about ⅔ way up with bread pudding mixture.
- Cook until pudding sets, about 20-25 minutes.
Bread Pudding Cups with Bourbon Sauce | Print |
Recipe By: Alice Morrow
Bourbon Sauce
Ingredients
- 1 c. apple cider
- 1 c. bourbon
- ½ c. packed light brown sugar
- 4 T. butter
- 1 T. fresh lemon juice
- Pinch of salt
Instructions
- In a saucepan, add cider, bourbon, brown sugar, butter, lemon juice and salt over medium heat and simmer until sauce reduces by half, about 8-10 minutes.
- Remove bread pudding from oven and let cool 10 minutes.
- While still warm, use a skewer to poke a few holes in each pudding and pour a couple of tablespoon of the sauce. Serve immediately.