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Preparation
in 40 minutes
Cooking
in 25 minutes
Cooling
in 10 minutes
Temperature
160 °C
- Preheat the oven to 160°C. Grease 4 wells of a muffin tin and set aside.
- In a medium sized bowl, whisk together the egg, eggnog, vanilla and spices.
- Add the bread to the bowl and stir to combine, then add the pecans and stir again.
- Allow the mixture to stand for at least 5 minutes, so the bread can absorb the eggnog mixture.
- Divide the batter evenly among the 4 prepared muffin wells. Bake for 20-25 minutes.
- While the bread pudding is baking, combine the sauce ingredients in a small saucepan.
- Warm over low heat until the sugar crystals dissolve, stirring often, being careful not to burn.
- If you'd like a smoother sauce, finish it with 2 teaspoons of butter or coconut oil.
- When the puddings are done baking, allow them to cool in the pan for 10 minutes.
- Then gently pop them out, drizzle with the sauce, and enjoy.
Ingredients
3
slices
1
egg
1/4
cup
eggnog
3
tbsp
brown sugar
1/2
tsp
vanilla extract
1/8
tsp
nutmeg
1/8
tsp
cinnamon
3
tbsp
pecans, roughly chopped
For the sauce:
3
tbsp
eggnog
3
tbsp
brown sugar
Nutritional & Dietary
Gluten-free
No oat added
No sesame added
Palm oil free
Wheat free
Vegetarian
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