Big Bucks Bread Pudding
Makes 12
- 5 tablespoons unsalted butter, softened
- 1/2 cup Demerara sugar (sometimes sold as raw sugar or Hawaiian washed sugar) or granulated sugar
- 2 eggs
- 1 cup milk
- 1/2 cup whipping cream
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 8 slices white bread, torn up (about 9 1/2 oz)
- 1/3 cup raisins
- Hard Sauce
- 12 fresh mint sprigs (optional)
- Butter a 12-cup nonstick muffin tin.
- Preheat the oven to 325°F.
- Cream the butter until fluffy.
- Add the sugar and beat until well combined.
- Beat in the eggs, then beat in the milk and cream.
- Stir in the nutmeg and vanilla.
- Thoroughly stir in the bread pieces, the mixture will look like mush.
- Stir in the raisins.
- Using a 1/3 cup measure, ladle out a full scoop of batter into each muffin cup.
- Bake 15 minutes.
- Remove from the oven and, using a nonstick coated spoon, quickly stir each cup of half-risen batter to break up the crust on the sides.
- Return to the oven for an additional 15 to 20 minutes, or until the puddings are set and browned.
- Quickly unmold the puddings on a wire rack and set upright like cupcakes to cool slightly. (The puddings can be served hot, warm, or at room temperature.)
- Top each pudding with a scoop of Hard Sauce.
- Using a toothpick, insert the stem of a mint sprig into the top of each scoop of Hard Sauce.