Pumpkin Bread Pudding Cupcakes

“Every fall when I was young, my mom made bread pudding cupcakes. Today I keep up her tradition with my daughter and three grandkids by baking these treats.” —Terrel Porter-Smith, Los Osos, California

Pumpkin Bread Pudding Cupcakes
Servings Prep Time Cook Time
2dozen 35minutes + chilling 25minutes + cooling
Servings Prep Time
2dozen 35minutes + chilling
Cook Time
25minutes + cooling
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  1. In a large bowl, whisk eggs, pumpkin, milk, sugar, cream, cinnamon, salt, nutmeg and 1/2 teaspoon vanilla until blended. Gently stir in bread. Refrigerate, covered, 1 hour.
  2. Preheat oven to 350°. Fill foil-lined muffin cups with bread pudding mixture. Bake 20-25 minutes or until firm to the touch.
  3. Meanwhile, in a small heavy saucepan, melt butter. Stir in brown sugar and corn syrup. Bring to a boil, stirring constantly. Cook, without stirring, 2-3 minutes longer or until slightly thickened. Remove from heat; stir in pecans and remaining vanilla.
  4. Spoon 1 tablespoon sauce over each cupcake. Bake 5-6 minutes longer or until topping is set. Cool 10 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Recipe Notes

Nutrition Facts
1 cupcake: 224 calories, 10g fat (4g saturated fat), 47mg cholesterol, 181mg sodium, 31g carbohydrate (22g sugars, 2g fibre), 4g protein.