Bread Pudding Muffins with Bourbon Sauce
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Quantity: 12 cupcakes
Complexity: easily
Quantity: 12 cupcakes
For this recipe, you'll need a 12-cup metal muffin pan with paper liners or the same number of individual 60ml cups. These muffins are made like miniature bread puddings using stale bread with raisins and cinnamon, soaked in a spiced egg-and-cream mixture, tossed with pecans, and baked. It's the perfect way to transform stale bread into a delicious and quick treat. While the muffins are still warm, drizzle them with bourbon and apple sauce. It adds extra flavor and a pleasant moistness to the bread pudding.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Bread Pudding Muffins
- 4 cups light cream
- 2 cups dark brown sugar
- 1 tbsp. ground cinnamon
- 1 tsp vanilla extract
- A pinch of salt
- 6 large eggs, lightly beaten
- 2 cups chopped pecans
- 220 g unsalted butter, melted
- 12 slices stale cinnamon raisin bread, torn into 2cm pieces.
Bourbon sauce
- 1 cup apple cider (unfiltered apple juice without sugar)
- 1 cup bourbon
- 0.5 cup light brown sugar
- 4 tablespoons unsalted butter
- 1 tbsp. freshly squeezed lemon juice
- A pinch of salt
We recommend
Recipes with similar ingredients: black bread, pecans, eggs, cream, apple cider, lemon juice, brown sugar, cinnamon, bourbon
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners and spray the liners with cooking spray. Alternatively, spray the insides of twelve 2-ounce (60 ml) ramekins with cooking spray.
- In a large bowl, combine the cream, brown sugar, cinnamon, vanilla, salt, and eggs. Add the pecans, butter, and bread crumbs and stir until completely coated. Let the mixture sit for 10 minutes.
- Carefully fill muffin tins about two-thirds full with the bread pudding mixture. Bake until the puddings are set, about 25 minutes.
- Bourbon sauceMeanwhile, combine the cider, bourbon, brown sugar, butter, lemon juice, and salt in a saucepan over medium heat and bring to a boil. Simmer until the sauce has reduced by half, about 10 minutes.
- Remove the bread puddings from the oven and let cool for 10 minutes. While they're still warm, pierce each bread pudding with a wooden skewer, making a few holes, and spoon in a couple of spoonfuls of sauce. Serve immediately with drinks.
Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.
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