Bread Pudding Muffins with Bourbon Sauce

Ingredients:

Bread Pudding Muffins

• 4 cups light cream
• 2 cups dark brown sugar
• 1 tbsp. ground cinnamon
• 1 tsp vanilla extract
• A pinch of salt
• 6 large eggs, lightly beaten
• 2 cups chopped pecans
• 220 g unsalted butter, melted
• 12 slices stale cinnamon raisin bread, torn into 2cm pieces.

Bourbon sauce

• 1 cup apple cider (unfiltered apple juice without sugar)
• 1 cup bourbon
• 0.5 cup light brown sugar
• 4 tablespoons unsalted butter
• 1 tbsp. freshly squeezed lemon juice
• A pinch of salt

Preparation:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners and spray the liners with cooking spray. Alternatively, spray the insides of twelve 2-ounce (60 ml) ramekins with cooking spray.
2. In a large bowl, combine the cream, brown sugar, cinnamon, vanilla, salt, and eggs. Add the pecans, butter, and bread crumbs and stir until completely coated. Let the mixture sit for 10 minutes.
3. Carefully fill muffin tins about two-thirds full with the bread pudding mixture. Bake until the puddings are set, about 25 minutes.
4. Bourbon sauceMeanwhile, combine the cider, bourbon, brown sugar, butter, lemon juice, and salt in a saucepan over medium heat and bring to a boil. Simmer until the sauce has reduced by half, about 10 minutes.
5. Remove the bread puddings from the oven and let cool for 10 minutes. While they're still warm, pierce each bread pudding with a wooden skewer, making a few holes, and spoon in a couple of spoonfuls of sauce. Serve immediately with drinks.