Mini Apple Raisin Bread Puddings with Whiskey Sauce

I have used day or two day old bread for this as well as fresh bread each with good results.

This makes four 4 ounce desserts. I use 4 ounce mason jars but you can use ramekins or other oven-safe dishes.

For the bread pudding:

Preheat oven to 350 F.

Combine the egg, sugar, milk, vanilla, cinnamon and nutmeg in a medium-sized bowl and mix well. Add in your bread, apples and raisins and toss until every piece of bread is coated with the mixture. Let it sit for about 10 minutes, tossing occasionally.

Grease or spray your mason jars and fill them to the top with the bread mixture, pressing down a bit.

Bake on a baking sheet at 350 F for 20-25 minutes or until the tops are browned a bit and crispy. When done remove them from the oven and set them on the counter while you make your sauce.

For the whiskey sauce:

In a saucepan over medium heat, melt your butter. Then add in the whiskey and bring to a boil for just a minute. Remove from heat and add in the vanilla and confectioners’ sugar, whisk until smooth.

Spoon some sauce over each mason jar-full and serve warm. So good!!

Double it if you like a lot of sauce. Enjoy!