Delicious things do come in small packages. Take these dainty bread pudding cups for instance.
Apple Pear Pudding Cups
Makes 1 dozen
- 1/2 loaf sliced bread, cubed
- 1/2 can (about 1/2 cup) sweet condensed milk
- 1/4 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 large pear
- 2 braeburn apples
- 1/2 cup brown sugar
- pinch sea salt
Peel and dice the pear and apples. Toss with cinnamon and sugar in a large bowl. Mix in the bread cubes.
Combine the eggs, milk, condensed milk, salt, and vanilla in another bowl. Pour over the apples and pear and bread. Toss until well distributed, don’t worry if the bread disappears. It’s more of a structural component anyways.
Fill muffin cups, preferably silicone for easy removal, and bake at 350ºF for 45 minutes. Let the cups cool slightly and firm up before popping them out of the muffin cups.
Serving size portions of warm, soft apple/pear bread pudding should be accompanied by ice cream and dulce de leche (see plating above). And yes, that is a chip in my ceramic knife! I wish everyone was a little more careful in the kitchen.