Happy Saturday, Fam! I hope everyone in this house is doing fantastic today! It’s Saturday… which means different things for different people. Some of us are still in pajamas pretending we have “weekend plans”. Some are actually going out later. And SOME of us are… well… doing something. I’m not exactly sure what, but it sounds important. Either way, today’s mood is chilled, relaxed, feet-up, no-stress vibes. And when the mood is this relaxed, you know what that means… we are making dessert. Yep. The sweet stuff. The “just one more bite” stuff. Which brings us to our official daily meeting (yes, attendance is mandatory…because there’s dessert involved). And today’s shining star of the kitchen is: Honey Vanilla Bread Pudding Cups. Let me just warn you now… this dessert is yummy, yummy, and extra yummy. The kind of yummy that makes people appear in the kitchen out of nowhere asking, “So… when will it be ready?” It’s the perfect treat for a relaxed day and that cosy weekend weather where the only real decision you need to make is: “Should I have one cup… or two?” Alright, grab your spoons, bring your sweet tooth, and let’s go step-by-step so I can show you exactly how to make this delicious little piece of happiness. How to make Honey Vanilla Bread Pudding Cups Ingredients: 4 slices day-old bread (white or brown), cut into cubes 2 eggs 1 cup milk 3 tablespoons honey 2 tablespoons sugar 1 teaspoon vanilla essence ½ teaspoon cinnamon 2 tablespoons melted butter 2 tablespoons raisins (optional) Pinch of salt For the Warm Honey Drizzle: 2 tablespoons honey 1 tablespoon butter Splash of milk Method: Preheat the oven to 180°C and lightly grease a muffin tray or small ramekins. Prepare the bread base: Place the bread cubes into a bowl and drizzle the melted butter over them. Toss gently so the bread absorbs the butter. Make the custard: In another bowl whisk together the eggs, milk, honey, sugar, vanilla, cinnamon and salt until smooth. Combine: Pour the custard over the bread cubes and mix gently. Add raisins if using. Let it sit for about 5 minutes so the bread soaks up the mixture. Bake: Spoon the mixture into the muffin cups and bake for 20–25 minutes until golden and slightly firm on top. Make the drizzle: In a small pan, warm the honey, butter and splash of milk until smooth and glossy. Serve: Drizzle the warm honey sauce over the pudding cups. Optional Toppings: *Fresh banana slices*A spoon of yoghurt or custard*Toasted coconut flakes HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Lemon Garlic Chicken & Cucumber Ribbon Salad Post navigation Today’s Tasty Pick: Lemon Garlic Chicken & Cucumber Ribbon Salad
