Mini Bread Pudding with Pecans
Ingredients:
- butter, divided - 3 T
- pecan halves - 1/4 cup
- milk - 1/2 cup
- heavy cream - 1/2 cup
- sugar - 1/4 cup
- cinnamon - 1/2 tsp
- freshly grated nutmeg - pinch
- vanilla extract - 1/2 tsp
- almond extract - 1/4 tsp
- egg and egg yolk - 1 egg plus 1 egg yolk
- white bread cubes - 2 1/2 cups
- Caramel Sauce --
- dark brown sugar - 1/4 cup
- heavy cream - 3 T
- whiskey - splash
Instructions:
In a small skillet, over medium low heat, melt 1 T butter, add pecans, toast gently until fragrant and begin to darken in several places. Remove from heat, immediately pour pecans into a bowl.
Melt 2 T butter in a medium bowl. Whisk in milk, cream, sugar, cinnamon, nutmeg, vanilla and almond extract. Stir in egg and egg yolk. Stir in bread cubes, let sit for 5 minutes.
Divide bread cubes between 6 greased muffin. After the bread is divided, divide liquid between the cups. (It should fill about three-fourths of the way in each cup.
Bake in a preheated 325 degree oven for 20 minutes. After 20 minutes, scatter pecans and any excess butter on top, return pan to the oven for another 7 - 10 minutes. Cool in the pan for 10 minutes, before removing, run a knife around the edges, remove with a knife.
Prepare sauce -- in a saucepan heat brown sugar and heavy cream. Bring to a boil, cook for 2 minutes. Remove from the heat, stir in whiskey. Drizzle sauce over the bread pudding, serve.
