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