Wednesday, December 10, 2008

Bread Pudding Cups


I made these by eyeballing it, so this recipe is very approximate in numbers, but came out really well.

makes 6

4-5 slices of good bread
1/2 apple, chopped up quite small
1/3 c. dried currants
1 egg
1/2 c. eggnog
cinnamon
cardamom
butter

1- grease cupcake molds with butter. Set aside.

2- Tear up bread into small pieces, put in bowl. Add chopped apple and currents to bowl, mix.

3- Whisk eggnog and egg together. Pour over bread mix. Mix together. Add cinnamon and cardamom to taste.

4- Spoon bread mix into cupcake molds. Pour any extra liquid on top. Push bread down in molds with back of spoon and hold for one minute.

5- Cover and put in refrigerator for at least 4 hours or overnight.

6- Next morning: Preheat oven to 350 F. Pop pudding cups in oven. Bake until knife comes out clean, appx 30 minutes.

7- Let cool two minutes. Unmold and serve. Enjoy.

Note can be kept until later in the day or even the next day, good hot or cold.

2 comments:

Ingrid said...

Hi, just found your blog! I so admire someone who is able to "wing" it when it comes to cooking and baking. I have a hard time straying from a recipe.

Yum, your bread pudding sounds delish. I love it as well as eggnog and can only imagine they taste even better together!
~ingrid

Lyvvie said...

I'm going to make these! Although I can't buy nog in the shops, but will figure it out. I love the idea.