Sticky Bread Pudding Cups Recipes

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.

Steps:

• In the bowl of a mixer, dissolve yeast in 1/4 cup of the warm milk. Add the remaining warm milk, sugar, salt, butter and eggs.
• Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding flour if necessary until dough is stiff and slightly tacky, 10 minutes.
• Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover loosely with a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours.
• Make the sauce: In a saucepan, melt butter over medium heat. Add sugar and stir constantly until simmering and the butter has melted. Pour in cream (it will bubble up) and cook until thickened, 3 to 5 minutes. Taste and add cream and pinches of salt to taste. Turn off heat and set aside.
• Brush a medium or large Bundt pan, preferably nonstick, with some of the melted butter. Combine the sugar, cinnamon and salt in a bowl and mix well. Rewarm the caramel sauce over low heat.
• Once dough has doubled in size, turn it onto floured surface and knead for 3 minutes. Cut or pull off small pieces, each weighing about 1/2 ounce/15 grams, and roll them gently into balls. Set aside on a baking sheet.
• To assemble, dip about half of the balls in melted butter, roll in sugar mixture, and fit them snugly into the pan, occasionally adding a sprinkle of pecans. Pour about a quarter of the sauce over the sugared dough balls. Repeat with remaining dough balls, pecans and another quarter of the sauce. Reserve the remaining sauce.
• Cover and let rise at room temperature for 30 minutes to 1 hour, until puffy. (The monkey bread can be made up to this point up to 24 hours in advance and refrigerated overnight.)
• Heat oven to 375 degrees. Bake for 30 to 35 minutes, until golden and bubbling around the edges. Let cool on a rack for 5 to 10 minutes, then invert onto a platter.
• Meanwhile, reheat the remaining caramel sauce and drizzle or spoon it over the top of the monkey bread until it runs down the sides. (Any remaining sauce can be passed at the table, for dipping.) Serve warm or at room temperature, with hot coffee or tea and plenty of napkins.

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.

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.
• Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

Steps:

• For the pudding: Preheat the oven to 350 degrees F.
• Add the dates and 3/4 cup water to a small saucepan and heat over medium-high heat until boiling. Turn the heat down to low and simmer until the water has slightly reduced and the dates are beginning to soften, about 3 minutes. Turn off the heat, then cover the saucepan and let sit for 10 minutes.
• Transfer the dates and liquid to a food processor fitted with the blade attachment. Process until smooth. Pour the date mixture into a bowl and cool to room temperature.
• Add the flour, baking powder and salt to a mixing bowl. Whisk to break up any lumps of flour. Set aside the dry ingredients. Add the brown sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together, scraping down the bowl as needed, until fluffy and lighter in color, 1 to 2 minutes. Add the egg and beat until it is evenly combined. Add the orange zest and vanilla and mix until incorporated. Add half of the flour mixture to the butter mixture. Mix until incorporated, then add the date mixture. Mix until well combined, then add the remaining flour mixture. Mix until just combined.
• Spray 8 of the cups in a 12-cup muffin pan with the cooking spray. Fill the greased cups with 1/3 cup batter each. Bake until puffed and golden brown, about 20 minutes.
• For the whiskey toffee sauce: Meanwhile, add the heavy whipping cream, brown sugar, butter, vanilla and salt to a small saucepan and heat over medium-high heat. Stir the mixture continuously until the butter is melted. Bring the mixture to a boil, then turn the heat down to medium-low and simmer, stirring occasionally, for 2 minutes. Add the whiskey and continue to simmer until the sauce has slightly darkened in color, an additional 2 minutes. Turn the heat off and keep covered until ready to serve.
• Cool the puddings in the pan on a wire rack for 5 minutes. Once the puddings are cool enough to handle, remove them from the muffin pan using an offset spatula. Trim the domed tops from the puddings and set them on serving plates, cut-side down. Pour the warm whiskey toffee sauce over the puddings and serve immediately.

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.

Steps:

• Preheat oven to 350 degrees. Make the pudding: Butter an 8-inch square cake pan; set aside. Put dates, rum, and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cover, and simmer until dates are very soft, about 5 minutes.
• Carefully transfer date mixture to a food processor, and puree (you should have about 1 cup). Let cool 15 minutes.
• Whisk together flour, baking powder, salt, cinnamon, and baking soda in a medium bowl; set aside.
• Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition and scraping down sides of bowl as needed.
• Reduce speed to low. Add flour mixture in 3 additions, alternating with the date puree. Transfer batter to prepared pan; smooth top. Bake 25 minutes. Reduce temperature to 325 degrees, and bake until a cake tester inserted into center of pudding comes out clean, 15 to 20 minutes. Let cool in pan on a wire rack 5 minutes. Run a knife around edges of pan to loosen, and invert onto a serving plate.
• Make the sauce: Put cream, brown sugar, and butter into a medium saucepan. Bring to a boil over medium-high heat. Cook 3 minutes. Stir in rum, and cook 1 minute more (you should have about 1 1/2 cups sauce). Pour half of the sauce over pudding. Serve immediately with remaining sauce on the side.