Bread Pudding Cups with Bourbon Sauce

Directions

1. 1
   For the bread pudding cups: Preheat the oven to 350 degrees F. Prepare a muffin tin with paper liners and spray the liners with nonstick cooking spray.
2. 2
   (Alternatively, spray the insides of twelve 2-ounce ramekins with nonstick spray.)
3. 3
   In a large bowl, whisk together the half-and-half, brown sugar, cinnamon, vanilla, salt and eggs.
4. 4
   Add in the pecans, butter and bread and stir to coat.
5. 5
   Let the mixture sit for 10 minutes.
6. 6
   Carefully fill the muffin tins about two-thirds of the way up with the bread pudding mixture.
7. 7
   Cook until the puddings set, about 25 minutes.
8. 8
   For the bourbon sauce: In the meantime, add the cider, bourbon, brown sugar, butter, lemon juice and salt to a saucepan over medium heat and bring to a simmer.
9. 9
   Simmer until the sauce reduces by one-half, about 10 minutes.
10. 10
    Remove the bread puddings from the oven and let cool for 10 minutes.
11. 11
    While still warm, use a skewer to poke a few holes into each pudding and pour in a couple of tablespoons of sauce.
12. 12
    Serve immediately.