Bread Pudding Cups with Bourbon Sauce

BREAD PUDDING CUPS:
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
BOURBON SAUCE:
1 c. apple cider
1 c. bourbon
½ c. packed light brown sugar
4 T. butter
1 T. fresh lemon juice
Pinch of salt
1. BREAD PUDDING CUPS: Preheat oven 350. Prepare a muffin tin with paper liners and spray liners with PAM.
2. In large bowl, whisk together the half and half, brown sugar, cinnamon, vanilla, salt and eggs.
3. Add pecans, butter and bread and stir to coat.
4. Let mixture rest for 10 minutes.
5. Carefully fill muffin tins about 2/3 way up with bread pudding mixture.
6. Cook until pudding sets, about 20-25 minutes.
7. BOURBON SAUCE: 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.
8. Remove bread pudding from oven and let cool 10 minutes.
9. 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.