Cupcake Bread Pudding – Do You Bake
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Cupcake Bread Pudding

Cupcake_bread_pudding
Cupcake_bread_pudding

Cupcake Bread Pudding

    

September 2, 2016

Cupcake Bread Pudding 0 5 0

Got leftovers? Make Cupcake Bread Pudding. Do You Bake?

  • Prep: 15 mins
  • Cook: 40 mins
  • 15 mins

    40 mins

    55 mins

  • Yields: 12 Servings

Ingredients

8 - 10 Leftover cupcakes or 10 - 12 Slices of Stale (still edible) bread

2 tbsp Melted Butter

1 1/2 cups Milk, preferably Whole Milk

1/2 cup Heavy Cream or additional Milk

2 Large Eggs

1 Egg Yolk

1/4 cup Sugar

2 tsp Vanilla Extract

Pinch of Salt

Handful of Chopped Pecans or Walnuts

Directions

1Butter and grease a 8x8 inch glass baking dish (height- 2.5 inches) and set aside.

2In a mixing bowl, add the melted butter, milk, cream, eggs, egg yolk, sugar, vanilla and salt and whisk by hand until they all come together.

3In your baking dish lay down big chunks of left over cake covering the entire base of the baking dish.

4Add some chopped walnuts or pecans over the cupcake layer. Add a second layer.

5Pour the eggs and milk mixture over the cake/ bread base until the cake/ bread is completely soaked with this mixture. Add some more chopped nuts over this. Do make sure to add some nuts (just any nuts) to give your cake/ bread pudding that crunch and texture.

6Cover and refrigerate for at least an hour or even overnight if you have the time.

7Preheat the oven at 325 degrees F. While the oven is preheating you may want to take out your baking dish out of the refrigerator to bring it to room temperature.

8Bake for about 30-40 minutes until the top has browned a bit and a toothpick comes out clean.

Tip: You could of course make a vanilla sauce / maple syrup / honey to drizzle over it or even better make a whiskey sauce or just dust some powdered sugar.

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