Sticky Bread Pudding Cups Recipes

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BREAD PUDDING CUPS WITH BOURBON SAUCE



Bread Pudding Cups with Bourbon Sauce image

Provided by Nancy Fuller

Categories     dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 16

Nonstick cooking spray, for spraying liners
4 cups half-and-half
2 cups packed dark brown sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
Pinch of salt
6 large eggs, lightly beaten
2 cups chopped pecans
2 sticks unsalted butter, melted
12 slices stale cinnamon-raisin bread, torn into 1-inch pieces
1 cup apple cider
1 cup bourbon
1/2 cup packed light brown sugar
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice
Pinch of salt

Steps:

  • For the bread pudding cups: Preheat the oven to 350 degrees F. Prepare a muffin tin with paper liners and spray the liners with nonstick cooking spray. (Alternatively, spray the insides of twelve 2-ounce ramekins with nonstick spray.)
  • In a large bowl, whisk together the half-and-half, brown sugar, cinnamon, vanilla, salt and eggs. Add in the pecans, butter and bread and stir to coat. Let the mixture sit for 10 minutes.
  • Carefully fill the muffin tins about two-thirds of the way up with the bread pudding mixture. Cook until the puddings set, about 25 minutes.
  • For the bourbon sauce: In the meantime, add the cider, bourbon, brown sugar, butter, lemon juice and salt to a saucepan over medium heat and bring to a simmer. Simmer until the sauce reduces by one-half, about 10 minutes.
  • Remove the bread puddings from the oven and let cool for 10 minutes. While still warm, use a skewer to poke a few holes into each pudding and pour in a couple of tablespoons of sauce. Serve immediately.

STICKY DATE PUDDING



Sticky Date Pudding image

This rich, delicious, and luxurious dessert is a great comfort food on a cold winter's night.

Provided by Lian W

Categories     Desserts     Custards and Pudding Recipes

Time 1h30m

Yield 12

Number Of Ingredients 14

1 cup flour
1 teaspoon baking powder
2 ½ ounces dark chocolate, grated
7 ounces chopped pitted dates
1 ¼ cups water
1 teaspoon baking soda
¼ cup softened butter
¾ cup superfine (castor) sugar
2 eggs
1 cup heavy cream
1 cup firmly packed brown sugar
1 cup butter
2 tablespoons confectioners' sugar for dusting
3 cups vanilla ice cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
  • Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
  • Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
  • Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
  • When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
  • To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.

Nutrition Facts : Calories 551 calories, Carbohydrate 64.4 g, Cholesterol 123.5 mg, Fat 32.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 20.1 g, Sodium 335.4 mg, Sugar 49 g

STICKY BREAD PUDDING CUPS



Sticky Bread Pudding Cups 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

Time 1h10m

Yield 12 servings.

Number Of Ingredients 16

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, Fat 27g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 266mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.

BUBBLING BREAD STICKY BUNS



Bubbling Bread Sticky Buns image

This is a tasty morning treat I learned from my friends at Christmas brunch!

Provided by Rita Spangler

Categories     Bread     Yeast Bread Recipes

Time 8h55m

Yield 12

Number Of Ingredients 9

¼ cup chopped walnuts
18 frozen dinner rolls (such as Rhodes®)
1 cup brown sugar
1 (3.5 ounce) package cook and serve butterscotch pudding mix (such as Jell-O®)
½ cup raisins
½ cup chopped walnuts
½ cup white sugar
1 teaspoon ground cinnamon
½ cup butter, melted

Steps:

  • Grease a 9-inch fluted tube pan (such as Bundt®).
  • Sprinkle 1/4 cup walnuts into the prepared pan. Arrange dinner rolls in the pan.
  • Mix brown sugar and pudding mix in a small bowl; sprinkle evenly over the rolls. Add raisins and 1/2 cup walnuts.
  • Mix white sugar and cinnamon in a small bowl; sprinkle evenly over raisin and walnut layer. Pour melted butter over the entire roll mixture. Cover pan loosely with plastic wrap and a towel; place on a baking sheet. Allow to rise at room temperature for 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove towel and plastic wrap from pan, keeping the fluted tube pan on the baking sheet in case ingredients overflow.
  • Bake in the preheated oven until rolls are cooked and browned, about 30 minutes. Place a sheet of aluminum foil over rolls midway through baking if they brown too quickly. Cool in the pan for 5 to 10 minutes before turning onto a plate.

Nutrition Facts : Calories 456 calories, Carbohydrate 71.7 g, Cholesterol 22.7 mg, Fat 16.4 g, Fiber 2.4 g, Protein 8.3 g, SaturatedFat 6.1 g, Sodium 423 mg, Sugar 39.7 g

STICKY BUN BREAD PUDDING



Sticky Bun Bread Pudding image

Provided by Ted Allen

Categories     Dairy     Nut     Brunch     Dessert     Thanksgiving     Pecan     Cinnamon     Shavuot     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

4 large eggs
2 cups plus 2 tablespoons (or more) half and half
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup (packed) golden brown sugar
2 1/2 teaspoons ground cinnamon
Butter, room temperature
8 (1-inch-thick) slices from day-old large loaf of challah, crusts removed
1 cup powdered sugar

Steps:

  • Preheat oven to 350°F. Whisk eggs, 2 cups half and half, and vanilla in medium bowl to blend; set aside. Stir pecans, brown sugar, and cinnamon in small bowl to blend; set aside. Butter bread on both sides. Place 2 slices bread in bottom of 9x5x3-inch loaf pan, cutting additional bread pieces to fit snugly. Sprinkle bread with 1/3 of pecan mixture. Repeat twice with remaining bread and pecan mixture (bread will reach top of pan). Press on bread to compact. Pour egg mixture over bread by 1/2 cupfuls, saturating bread.
  • Place loaf pan in center of 13x9-inch baking pan; set in oven. Pour enough hot water into baking pan to come halfway up sides of loaf pan. Bake until pudding is set, about 45 minutes. Remove pan from water; cool slightly. Turn loaf out.
  • Whisk powdered sugar and 2 tablespoons half and half in medium bowl to blend, adding more half and half if necessary to thin glaze. Slice warm bread pudding thickly and transfer to plates. Drizzle bread pudding slices with powdered sugar glaze and serve.

LITTLE ICKY STICKY PUDDINGS WITH CARAMEL SAUCE



Little Icky Sticky Puddings with Caramel Sauce image

These old fashioned puddings have now been rediscovered by 'cafe society' and are common on the menus of the best restaurants. I cook them in a muffin tin to provide easy individual servings. They are so good I've given batches of them, together with a bottle of their delicious sauce, as Christmas presents. In winter, it's wonderful to make a batch or two and keep them handy in the freezer - simply reheat gently in the microwave or in the oven. The sauce will keep for at least a week in the refrigerator, but it's easy to make when you need it anyway. Many thanks to Lorraine from the beautiful Maleny Lodge Bed & Breakfast for this recipe.

Provided by Kookaburra

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

170 g dates
300 ml water
1 teaspoon bicarbonate of soda
170 g caster sugar
60 g butter, chopped and at room temperature
2 large eggs
170 g self raising flour
1/2 teaspoon vanilla extract or 1/2 teaspoon vanilla essence
200 g brown sugar
1/2 cup heavy cream
130 g butter, chopped
1/2 teaspoon vanilla extract or 1/2 teaspoon vanilla essence

Steps:

  • Before you do anything else, place the dates and the water into a saucepan over a moderate heat and bring the mixture to a good rolling boil.
  • Remove saucepan from the heat and stir in the bicarbonate of soda.
  • Now, allow the date mixture to cool while you prepare the other ingredients.
  • Set the oven to 180C (350F).
  • Grease a muffin tin (I use one that makes 12 muffins) very well.
  • In a medium sized mixing bowl and using an electric mixer, beat together the butter and the sugar until the mixture is light and fluffy.
  • Still beating, add eggs, one at a time, and beat until the beaters leave a'trail' in the mixture- it should be the consistency of whipped cream.
  • Add vanilla and mix briefly to combine.
  • Sift the flour into this mixture, then fold it in lightly but thoroughly with a wooden spoon.
  • When the date mixture is cooled (no hotter than luke warm), tip it into the other ingredients and stir lightly but thoroughly to combine.
  • A light hand in mixing at this stage will ensure light puddings.
  • Don't worry that the mixture looks very liquid at this stage- that's how it's supposed to look.
  • Spoon mixture into muffin cups, filling each cup almost, but not quite, to the top (they don't rise too much).
  • Bake on the centre shelf of a preheated 180C (350F) oven for 15-20 minutes or until a skewer, inserted in the centre of a pudding, comes out clean.
  • When cooked, remove tray from oven and allow puddings to cool for 5-10 minutes before removing to serve or to cool on wire racks.
  • (If puddings stick, run a knife around the outside, and allow puddings to cool a little more before carefully easing out of the pan.) Serve warm with hot caramel sauce.
  • TO MAKE THE CARAMEL SAUCE Combine all sauce ingredients in a small saucepan over a moderate heat and bring to the boil.
  • Reduce heat and simmer for 2 minutes.
  • Serve over warm puddings.

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