Recipe of the Week - Bread Pudding Cupcakes

Week 32

I am still winding down from a week eating Southern recipes!

BREAD PUDDING CUPCAKES

4 large eggs
1 large egg yolk
2 ½ cups whole milk
2 ½ cups heavy cream
¾ cup plus 2 tablespoons sugar
¾ teaspoon freshly grated nutmeg
½ teaspoon cinnamon
3 tablespoons Amaretto (optional)
1 tablespoon vanilla extract
¼ teaspoon salt
8 cups cubed bread, in ½-inch pieces (I like to use Panettone from World Market)
½ cup dried fruit
2 tablespoons unsalted butter, melted

Put the dried fruit in a small saucepan with the Amaretto.  Warm and allow the fruit to absorb the liqueur.

In a large bowl, beat the eggs and egg yolk. Whisk in the milk, cream, ¾ cup sugar, the nutmeg, cinnamon, whisky, vanilla, and salt. Add the bread cubes and press them into the custard - allow to soak for at least 20 minutes.

Preheat the oven to 350°F. Butter 24 muffin tins (if you use liners, use sturdy aluminum ones). Pour the bread mixture into the prepared tins. Drizzle the butter over the top, and sprinkle with the remaining 2 tablespoons sugar.

Bake until the top is light golden brown and the pudding begins to rise around edges of the tins, 45 to 50 minutes. The center will still be quite soft. Set aside on a wire rack and let cool for at least 45 minutes before serving. Serve warm, at room tem­perature - top with Amaretto sauce if desired.

AMARETTO SAUCE
1 cup evaporated milk
1 cup whole milk
1 cup packed light brown sugar
3 tablespoons unsalted butter
1 ½ tablespoons cornstarch
2 tablespoons Amaretto

In a large saucepan, combine the milks, brown sugar, and butter. Cook and stir over medium heat until the sugar is dissolved and the sauce is warm.

In a small dish, combine the cornstarch and Amaretto. Stir to remove any lumps, and then put the mixture into the saucepan. Cook and stir the sauce until it boils. Boil for 1 minute, stirring constantly, then remove from the heat. Serve warm.