To continue sharing the recipes from our Mother’s Day dinner that started with Braised Balsamic Chicken with Shallots and Creamed Peas with Caramelized Pearl Onions, we now have a dessert to share. To make it more fun, I made a series of bite-size desserts so everyone could try different bites and of course have more than one if desired. Today I am sharing a recipe I adapted from Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth. There are lots of way to serve it. By using small baking cups you could serve it on a small plate and top it with cinnamon sugar or other garnish. I liked to scoop some of it and place it in smaller server glasses with tiny spoons – a good way to keep down the calories as long as you don’t eat too many of them! It can be fun to experiment with different types of toppings. To make it easy, I used a strawberry pie filling and it was delicious! Consider using fresh fruit, nuts, dried fruit – the options really are endless. When serving consider a bit of whipped cream! Have you made any bit-size desserts or appetizers?
1 ½ cups half-and-half, light
½ cup light brown sugar
2 tbsp butter
3 large eggs
1 tbsp vanilla – I make my own
3 cups, cubed white bread, no crusts
Fruit topping of your choice, I used a strawberry pie filling.
Preheat oven to 350F.
Combine ingredients from Step 1 in a sauce pan. Bring the mixture to a boil and then simmer until the brown sugar is dissolved. In other bowl whisk the eggs and vanilla together. Slowly add and mix the hot mixture to the egg mixture. Then add in your cubed bread.
Spray baking cups with non-stick spray and add your choice of topping. You could add fresh berries, canned pie mixture, nuts, dried fruit – anything that you like. Then add the bread pudding mixture. At this point place the baking cups in a large baking dish. Add about ½ inch of hot water to the baking pan and place in the oven. Be careful because the water might make it a bit heavy and awkward to move. You do not want to spill hot water on yourself. It can be helpful if you have elbow length pot holders.
Bake for about 15 – 25 minutes until the bread pudding is set. When ready to serve, loosen the bread pudding by separating the edges with a butter knife. I like to spoon into bit-size serving bowls or you could put it on a nice small plate for a larger serving. You could always add whipped cream or other topping when you are ready to serve. I thought this was delicious without any additional toppings!