Mini bread puddings in a muffin pan. With whiskey sauce.

Make bread pudding in a muffin pan for individual servings @dessertfortwo

I feel like the first thing we need to talk about today is that sauce. I’m going to say the name of it, but I want you to be sitting down first. Ok, are you ready?

Brown sugar whiskey caramel sauce. I know. Just roll me out of here when I’m done bathing in it.

The mini bread puddings underneath the sauce are just as incredible. They have a slightly crusty top, but are incredibly moist inside. When they come out of the oven, they’re super puffy and golden brown. Though, they do deflate after a few minutes, they’re still just as delicious.

I couldn’t decide how many of these I could eat–two or three? So, I made six. That’s three for you, three for me. Or, we could do two for you, two for me and two for the dog?

Actually, I don’t recommend that. Save the extras for breakfast the next day. Pudding for breakfast is just plain healthy if you ask me. And only if you ask me and not a nutritionist.

Mini bread puddings in muffin pans @dessertfortwo

The buttery little pecans on top of these mini bread puddings are the best part (after the sauce, of course).

I love peppermint, eggnog, and all of the usual holiday flavors this time of year, but I have to say that buttered pecan is the quintessential holiday aroma for me. The smell, the taste, the guessing game of burning a few nuts to get that extra toasty flavor? Fun, right?

Check my how to video above for tips & tricks on toasting nuts!

I thought I’d let you know that you can feel free to double, triple or even quadruple this recipe if you’re serving a crowd. But please mind the egg ratios: don’t get lazy and add a whole egg instead of the extra egg yolk, ok? Scale up responsibly, friends!

 

Yield: 6

Mini Bread Puddings

Mini Bread Puddings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. Preheat the oven to 325, and grease 6 cups of a muffin pan with oil or cooking spray.
  3. 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).
  4. Add the bread cubes, stir and let sit for 5 minutes.
  5. 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.
  6. Bake the bread puddings for 20 minutes.
  7. 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.
  8. Let the puddings cool in the pan for 10 minutes before moving with a knife.
  9. 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.
  10. Drizzle the sauce over the bread pudding sand serve.

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