Sticky Bread Pudding Cups Recipe

Name: Sticky Bread Pudding Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups pecan halves; 1/4 cup packed brown sugar; 1/2 cup butter, cubed; 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); 3 tablespoons butter; 3 tablespoons brown sugar; Whipped cream

Servings: persons

2-1/4 cups pecan halves
1/4 cup packed brown sugar
1/2 cup butter, cubed
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)
3 tablespoons butter
3 tablespoons brown sugar
Whipped cream

1
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.
2
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.
3
Preheat oven to 350u00b0. 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).
4
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.
5
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.

910

kcal

Calories

Fat

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 2-1/4 cups pecan halves, 1/4 cup packed brown sugar, 1/2 cup butter, cubed, 2 large eggs, and more.

Yes, Sticky Bread Pudding Cups 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!

Sticky Bread Pudding Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions