Mini Bread Pudding – Bites of Heaven

These mini bites of heaven are perfect for long lazy Sunday mornings as well as for when guests are staying over for the holidays! It’s amazing how such simple ingredients can combine to make such amazing treats. We loved this recipe from Dessert For Two , and did try it both with her recommended Almond extract and then made it again with Vanilla extract and WOW what a delicious taste difference. Although we loved both, the almond extract with the buttered pecans and the brown sugar whisky caramel sauce on top was the winner!

It’s quite a simple recipe despite the look and it’s a great way to use up old bread that’s going stale. Also note that they will deflate just a bit after cooling from the oven. If you get inspired to make a large batch, these mini bread puddings also freeze wonderfully, just thaw the morning of (they thaw quickly) and wait to make the brown sugar whiskey caramel sauce just before serving.

Mini Bread Puddings with Brown Sugar Whisky Sauce

INGREDIENTS:

• 3 tablespoons unsalted butter, divided use
• 1/4 cup pecan halves
• 1/2 cup 2% milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• pinch of freshly grated nutmeg (or ground nutmeg works too)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 large egg + 1 large egg yolk
• 2 1/2 cups white bread cubes (from about 3 slices of bread)
• Brown sugar whiskey caramel sauce:
• 1/4 cup dark brown sugar
• 3 tablespoons heavy cream
• splash of whiskey
• top with some fresh whipped cream and a sprinkle of our Pumpkin Dust

DIRECTIONS:

1. In a small skillet, add one tablespoon of the butter and turn the heat to medium-low. Add the pecans when the butter melts, and toast gently until fragrant and beginning to darken in several places. Remove from heat and pour into a bowl immediately to stop the cooking process.
2. Preheat the oven to 325, and grease 6 cups of a muffin pan with oil or cooking spray.
   Melt the remaining 2 tablespoons of butter in a medium bowl. Whisk in the milk, cream, sugar, cinnamon, nutmeg, vanilla and almond extract. Don’t be tempted to skip the almond extract; it’s pivotal here. If you’re out, though, use an extra bump of vanilla or whisky in its place. Finally, stir in the egg and egg yolk (reserve the egg white for another use, like a side omelet!)
3. Add the bread cubes into the mixture, stir and let sit for 5 minutes.
4. Divide the bread cubes between the 6 muffin cups, not worrying so much about the liquid. After all of the bread is divided, even out the amount of liquid between the cups–it should fill about three-fourths of the way in each cup.
5. Bake the bread puddings for 20 minutes.
   After 20 minutes, scatter the pecans and any excess butter on top, and return the bread puddings to the oven for another 7-10 minutes.
6. Let the puddings cool in the pan for 10 minutes before moving with a knife.
7. While he puddings cool, make the sauce: bring the brown sugar and heavy cream in a small saucepan or butter warmer. Bring to a boil and cook for 2 minutes. Remove from the heat, and stir in the whiskey.