Sticky Bread Pudding Cups

14 ingredients
5 steps

Ingredients

  • 2-1/4 cups pecan halves
  • 1/4 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 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)
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • Whipped cream

Directions

  1. 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.
  2. 2
    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.
  3. 3
    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).
  4. 4
    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.
  5. 5
    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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