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