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Preparation
in 40 minutes
Cooking
in 25 minutes
Cooling
in 10 minutes
Temperature
325 °F
- Preheat the oven to 325 degrees. 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, and 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
