Ingredients
2-1/4 cups pecan halves1/4 cup packed brown sugar1/2 cup butter, cubedBREAD PUDDING:2 large eggs1-1/4 cups 2% milk1/3 cup packed brown sugar2 tablespoons sugar1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/4 teaspoon salt8 slices white bread, crusts removed and cut into 1/2-inch cubes (about 3 cups)TOPPING:3 tablespoons butter3 tablespoons brown sugarWhipped cream
Preparation
In a small bowl, toss pecans with brown sugar. In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly; stir into pecan mixture.
Remove 12 of the pecans; place on foil to cool. Transfer half of the remaining pecan mixture to a food processor; process until smooth. Add remaining pecan mixture; pulse until chopped.
Preheat oven to 350°. In a large bowl, whisk eggs, milk, sugars, vanilla, cinnamon and salt until blended. Stir in bread; let stand about 15 minutes or until bread is softened. Add pecan mixture, stirring gently to swirl (do not combine completely).
For topping, divide butter among 12 ungreased muffin cups; sprinkle with brown sugar. Spoon bread mixture into cups. Bake 35-40 minutes or until a knife in the center comes out clean.
Remove from oven; let stand 5 minutes. Run a knife around edges of cups; invert onto dessert plates. Serve warm; top with whipped cream and reserved pecans.
