Bread Pudding Cups with Bourbon Sauce Recipe

Name: Bread Pudding Cups with Bourbon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
(Alternatively, spray the insides of twelve 2-ounce ramekins with nonstick spray.)
3
In a large bowl, whisk together the half-and-half, brown sugar, cinnamon, vanilla, salt and eggs.
4
Add in the pecans, butter and bread and stir to coat.
5
Let the mixture sit for 10 minutes.
6
Carefully fill the muffin tins about two-thirds of the way up with the bread pudding mixture.
7
Cook until the puddings set, about 25 minutes.
8
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.
9
Simmer until the sauce reduces by one-half, about 10 minutes.
10
Remove the bread puddings from the oven and let cool for 10 minutes.
11
While still warm, use a skewer to poke a few holes into each pudding and pour in a couple of tablespoons of sauce.
12
Serve immediately.

1887

kcal

Calories

112

Fat

229

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Nonstick cooking spray, for spraying liners, 4 cups half-and-half, 2 cups packed dark brown sugar, 1 tablespoon ground cinnamon, and more.

Yes, Bread Pudding Cups with Bourbon Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bread Pudding Cups with Bourbon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions