INDIVIDUAL BREAD PUDDING CUPS RECIPES

Name: Sticky Bread Pudding Cups
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 12 servings.
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

STICKY BREAD PUDDING CUPS RECIPE: HOW TO MAKE IT

Sticky Bread Pudding Cups Recipe: How to Make It 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

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 35 minutes

Cook Time 35 minutes

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, FatContent 27g fat (9g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 266mg sodium, CarbohydrateContent 29g carbohydrate (19g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

MINI BREAD PUDDINGS RECIPE - FOOD.COM

Mini Bread Puddings Recipe - Food.com image

Thses are made in muffin pan, using paper liners, very good, and just enough after a nice meal, for a great dessert. You can try a little cranberry sauce on the top to make it extra good . Mini Bread puddings can be made ahead and reheated in the microwave for a grab-and-go breakfast. They freeze well.

Total Time 20 minutes

Prep Time 0S

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 eggs
1/2 cup 2% low-fat milk
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
2 1/2 cups cubed cinnamon raisin bread (about 1/2 - inch cubes)
2/3 cup dried apples (or a combination of both) or 2/3 cup dried cranberries, chopped (or a combination of both)

Steps:

Whisk together eggs, milk, and vanilla in large bowl. Stir in bread cubes and dried apple and/or dried cranberries.
Line a 6-muffin pan with paper baking cups or spray with cooking spray.
Spoon mixture into cups, filling to top.
Bake in preheated 350F oven until knife inserted in center comes out clean, about 20 minutes.

Nutrition Facts : Calories 149.9, FatContent 3.8, SaturatedFatContent 1.3, CholesterolContent 142.6, SodiumContent 63.4, CarbohydrateContent 24.3, FiberContent 0.8, SugarContent 23.5, ProteinContent 5

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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
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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.

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