Cinnamon Bread Pudding
Bread pudding was originally intended as a way to make use of stale bread. Modern conveniences help keep stale bread out of our kitchens, but bread pudding remains as delicious a treat as it always wa...
The women in my family have been making some variation of this pastry for the last three generations. These bite-sized tarts are a great way to bring the sweet and rich flavors of autumn to your (or a friend’s) table.
Ingredients
Crust
- 1 cup butter
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
Filling
- 1½ cups brown sugar, packed
- 1½ cups pecans, chopped
- 2 eggs
- 2½ tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- ½ teaspoon kosher salt
- ¼ cup bourbon (optional)
- 1 tablespoon maple syrup (optional)
Preparation
Crust
Cream the butter and cream cheese, then add the flour and mix well. The dough can be used immediately or left overnight to firm up. Lightly grease a mini-muffin tin (with cup diameters of 1½ to 2 inches) and then make approximately 50 balls of dough and place one ball in each cup. Use your fingers to press it out into the shape of a tart shell.
Cooking
Filling
Preheat oven to 350˚F. Mix all of the filling ingredients together in a medium-sized bowl and divide the mixture evenly between the dough-lined muffin cups, filling each tart almost all the way to the top. Top off each unbaked tart with an extra pecan half, if desired.
Bake for 20-25 minutes, or until the tops of the pies are set and the edges start to brown. Allow the tarts to cool inside the muffin tins for a few minutes before carefully removing them and transferring to a rack to finish cooling.
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