Sticky Bread Pudding Cups Recipe

Sticky Bread Pudding Cups Recipe
Sticky Bread Pudding Cups Recipe photo by Taste of Home
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Sticky Bread Pudding Cups Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.

Ingredients

  • 2-1/4 cups pecan halves
  • 1/4 cup packed brown sugar
  • 1/2 cup butter, cubed
  • BREAD PUDDING:
  • 2 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

Directions

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 near 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. Yield: 12 servings.
Originally published as Sticky Bread Pudding Cups in Taste of Home Christmas Annual Annual 2014

Nutritional Facts

1 pudding cup (calculated without whipped cream): 363 calories, 27g fat (9g saturated fat), 65mg cholesterol, 266mg sodium, 29g carbohydrate (19g sugars, 2g fiber), 5g protein.

  • 2-1/4 cups pecan halves
  • 1/4 cup packed brown sugar
  • 1/2 cup butter, cubed
  • BREAD PUDDING:
  • 2 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
  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. 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. 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. 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 near center comes out clean.
  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. Yield: 12 servings.
Originally published as Sticky Bread Pudding Cups in Taste of Home Christmas Annual Annual 2014

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