Since moving to Almost Canada I haven’t gone down to the cities for Christmas. I moved up north during one of the coldest winters in a very long time. My guy and I made numerous trips back and forth throughout that terrible winter and have since refused to do winter driving. I’ve offered to host Christmas but no one has taken me up on it yet. Go figure. It has actually been nice. My guy and I have our own little Christmas. Christmas morning I made coffee cake muffins for brunch. They are delicious fresh out of the oven with a gooey layer of cinnamon goodness inside and a cinnamon crumble on top. They dry out quickly unfortunately. I only made a half dozen but was still left with two muffins that were going to be inedible by the next day. I also had neglected to make a dessert for our Christmas dinner. As my guy had gotten me a set of ramekins for one of my gifts I knew exactly what I was going to do. I was going to make individual bread puddings. It turned out to be one of the best bread puddings I have ever made and might be my new go-to recipe for bread pudding.
Bread Pudding (serves 2)
- 2 leftover muffins, mine were coffee cake muffins
- 2/3 cup buttermilk
- 1 egg
- 2 tbsp sugar
- 1 tsp vanilla
- couple dashes cinnamon
- bourbon sauce:
- 2 tbsp butter
- 1/4 cup sugar
- 1 tbsp water
- 1 tbsp bourbon
Take the leftover muffins and crumble them into their own ramekin dish. Combine the buttermilk, egg, sugar, vanilla, & cinnamon. Pour into the ramekin dishes and press the muffins down into the liquid.
Bake for 25 minutes in a 350F oven or until set.
Meanwhile prepare bourbon sauce by meting butter in a small sauce pan. Add sugar & water and cook for 5 minutes or so. Stir in bourbon. Cook for 2 minutes more. Remove bread puddings from ramekins and place into two serving bowls. Drizzle with bourbon sauce and enjoy.
