Sticky Bread Pudding Cups Recipes

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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.

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 7 servings

Number Of Ingredients 15

2 1/2 cups heavy cream
1 cup sugar
1/2 cup light corn syrup
1 stick sweet unsalted butter
1/2 stick sweet unsalted butter, plus more for greasing
6 ounces dates, pitted
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
3/4 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg
1/4 teaspoon orange zest
Whipped cream, for serving

Steps:

  • For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
  • For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
  • Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
  • In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.

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 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.

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

This is a delicious and super sweet sticky pudding. Serve with whipped cream.

Provided by Allrecipes Member

Categories     World Cuisine     European     UK and Ireland     English

Time 1h30m

Yield 8

Number Of Ingredients 20

1 ½ cups finely chopped, pitted dates
1 ¼ cups hot brewed tea
¾ cup white sugar
2 tablespoons white sugar
½ cup unsalted butter, softened
3 large eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon instant espresso coffee granules
½ cup white sugar
1 tablespoon white sugar
¾ cup brown sugar
1 tablespoon brown sugar
¾ cup golden syrup
1 tablespoon golden syrup
½ cup unsalted butter
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Combine dates and tea in a bowl and soak for 15 minutes.
  • Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
  • Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
  • Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
  • Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
  • When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
  • Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.

Nutrition Facts : Calories 846.9 calories, Carbohydrate 129.5 g, Cholesterol 171.5 mg, Fat 36.3 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 22.1 g, Sodium 318.7 mg, Sugar 84.4 g

STICKY BREAD PUDDING CUPS



Sticky Bread Pudding Cups image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Other Desserts

Number Of Ingredients 16

2 1/4 cup(s) pecan halves
1/4 cup(s) packed brown sugar
1/2 cup(s) butter, cubed
FOR THE BREAD PUDDING
2 - eggs
1 1/4 cup(s) 2% milk
1/3 cup(s) packed brown sugar
2 tablespoon(s) sugar
1 teaspoon(s) vanilla
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) salt
8 - slices white bread, crusts removed and cut into 1/2-inch cubes (about 3 cups)
FOR THE TOPPING
3 tablespoon(s) butter
3 tablespoon(s) 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 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.

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