STICKY BREAD PUDDING CUPS

Sticky Bread Pudding Cups image

Provided by Chrystal Cackler @journeyrock92

Number Of Ingredients 16

Previous Next

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

Steps:

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.
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).
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.