I have to thank my sister for this post. (Thanks Sissy!) This week, she texted me for a bread pudding recipe. I hadn’t made this in ages, but thought she’d enjoy the recipe with pictures, ala Somethin’ Yummy, rather than an emailed recipe. So happy she asked, because now I have a whole muffin tin full of perfectly portioned bread puddings that filled the house with the yummy aromas of cinnamon, nutmeg, and vanilla.
I had everything I needed:
- 2 eggs
- 1/2 cup packed brown sugar
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1 1/2 cup heavy cream
- 1/2 cup milk
- 3 cups 1/2″ day-old bread cubes
- 1 cup chopped/crumbled spiced pecans (Mom’s recipe–to be blogged soon!) or pralines
Wisk eggs, sugar, cinnamon, nutmeg, and vanilla together.
Wisk in cream and milk.
Fold in bread cubes and pecans.
Tap floating bread cubes with a spoon to submerge them as much as possible into the custard. Cover and refrigerate for 2 hours.
Preheat oven to 350F. Generously butter the 12 wells of a muffin tin with 1 TBSP butter.
Spoon bread and custard evenly into the 12 wells.
Bake for 30-35 minutes; until the centers are firm.
Serve with a spoonful or two or three of melted vanilla ice cream. If you want to be all fancy, call this melted ice cream Creme Anglaise. (They are essentially the same thing!) The tops are crisp, the centers creamy and soft and yummy, with a lovely pecan crunch.
Michael and I enjoyed the fresh, slightly tart flavor of red raspberries with the yummy just-sweet-enough, cinnamon-y bread pudding. I’m also loving the perfect portions created using the muffin tin; just enough to have that comfort food pampering, not enough to sabotage the efforts to eat more healthily.
I think just a bit of butterscotch or caramel sauce would also be yummy…or a scoop of ice cream….or strawberries….or with a late harvest riesling….or maybe just a quick zap in the microwave later for a midnight snack! Hope you enjoy these, Sonia–did you notice Aunt Katrine’s plates?! ❤