STICKY BREAD PUDDING CUPS

Sticky Bread Pudding Cups image

Love bread pudding? Bake that comforting treat in a muffin pan for cute-as-can-be, single-serving desserts. The taste reminds me of my mother's sticky rolls. -Mary Freeland, Dayton, Texas

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

2-1/4 cups pecan halves
1/4 cup packed brown sugar
1/2 cup butter, cubed
BREAD PUDDING:
2 large eggs
1-1/4 cups 2% milk
1/3 cup packed brown sugar
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
8 slices white bread, crusts removed and cut into 1/2-inch cubes (about 3 cups)
TOPPING:
3 tablespoons butter
3 tablespoons 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 in the 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.

Nutrition Facts : Calories 363 calories, Fat 27g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 266mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.