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!
These individual bread puddings are so easy to make.Mini Bread Puddings
Ingredients
Brown sugar whiskey caramel sauce:
Instructions
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 329Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 140mgSodium: 127mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 6g
Kel says
I've been using this recipe (the base of it) for a little over a year and my hubby (the guy has high standards when it comes to food) says its the best!! First time I made this recipe I dumped it into a mini loaf pan and crossed my fingers. It came out great. Then I tripled the recipe for a 9x9 and bake that sucker for 40-45 min and its perfection.
*Although today I realized that I'd been using 4T of butter when my scale should've been 6. Oh well! :)
We also top this recipe (without the pecans) with a coconut glaze.