sticky bread pudding cups

Name: Sticky Bread Pudding Cups
Prep time: 35 min
Cook time: 35 min
Yield: 12
Cuisine: American
Ingredients: 2 1/4 cup(s) pecan halves; 1/4 cup(s) packed brown sugar; 1/2 cup(s) butter, cubed; FOR THE BREAD PUDDING; 2 - eggs; 1 1/4 cup(s) 2% milk; 1/3 cup(s) packed brown sugar; 2 tablespoon(s) sugar; 1 teaspoon(s) vanilla; 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) salt; 8 - slices white bread, crusts removed and cut into 1/2-inch cubes (about 3 cups); FOR THE TOPPING; 3 tablespoon(s) butter; 3 tablespoon(s) brown sugar; - whipped cream

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 35 Min

cook time 35 Min

method Bake

Ingredients For sticky bread pudding cups

2 1/4 c

pecan halves
1/4 c

packed brown sugar
1/2 c

butter, cubed
FOR THE BREAD PUDDING
2

eggs
1 1/4 c

2% milk
1/3 c

packed brown sugar
2 Tbsp

sugar
1 tsp

vanilla
1/2 tsp

ground cinnamon
1/4 tsp

salt
8

slices white bread, crusts removed and cut into 1/2-inch cubes (about 3 cups)
FOR THE TOPPING
3 Tbsp

butter
3 Tbsp

brown sugar
whipped cream

How To Make sticky bread pudding cups

1
In a small bowl, toss pecans with brown sugar. In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly; stir into pecan mixture. Remove 12 of the pecans; place on foil to cool. Transfer half of the remaining pecan mixture to a food processor; process until smooth. Add remaining pecan mixture; pulse until chopped.

2
Preheat oven to 350°. In a large bowl, whisk eggs, milk, sugars, vanilla, cinnamon and salt until blended. Stir in bread; let stand about 15 minutes or until bread is softened. Add pecan mixture, stirring gently to swirl (do not combine completely).
3
For topping, divide butter among 12 ungreased muffin cups; sprinkle with brown sugar. Spoon bread mixture into cups. Bake 35-40 minutes or until a knife near center comes out clean. Remove from oven; let stand 5 minutes. Run a knife around edges of cups; invert onto dessert plates. Serve warm; top with whipped cream and reserved pecans.
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