Cupcake-Bread Pudding Recipe

Name: Cupcake-Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 Tablespoons Melted Butter; 1-1/2 cup Milk (preferably Whole Milk); 1/2 cups Heavy Cream (you Could Just Use Milk If You Don't Have Heavy Cream And In That Case You Should Use 1 1/2 Cup And 2 Tablespoons Of Milk); 2 whole Large Eggs; 1 Egg Yolk; 1/4 cups Sugar (if You Are Using Stale Bread You May Want To Put About 3/4 Cups Of Sugar, I Used Cupcakes Which Already Had Sugar In Them So I Just Needed Enough Sugar To Sweeten The Custard); 2 teaspoons Vanilla Extract; 1/8 teaspoons Salt; 8 (up To 10) Leftover Cupcakes Or 10-12 Slices Of Stale (still Edible) Bread; 1/2 cups Chopped Walnuts Or Pecans; 1/4 cups Chocolate Chips

Servings: persons

2 Tablespoons Melted Butter
1-1/2 cup Milk (preferably Whole Milk)
1/2 cups Heavy Cream (you Could Just Use Milk If You Don't Have Heavy Cream And In That Case You Should Use 1 1/2 Cup And 2 Tablespoons Of Milk)
2 whole Large Eggs
1 Egg Yolk
1/4 cups Sugar (if You Are Using Stale Bread You May Want To Put About 3/4 Cups Of Sugar, I Used Cupcakes Which Already Had Sugar In Them So I Just Needed Enough Sugar To Sweeten The Custard)
2 teaspoons Vanilla Extract
1/8 teaspoons Salt
8 (up To 10) Leftover Cupcakes Or 10-12 Slices Of Stale (still Edible) Bread
1/2 cups Chopped Walnuts Or Pecans
1/4 cups Chocolate Chips

1
1. Butter and grease a 6.5 x 8.5 inch Pyrex glass baking dish (height- 2.5 inches) and set aside. You could use a square 8 x 8 inch baking dish or even a bread loaf pan as well.
2
2. In 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. Set aside.
3
3. In your baking dish lay down big chunks of leftover cupcake or cubed stale bread covering the entire base of the baking dish.
4
4. Add some of the chopped walnuts or pecans and the chocolate chips over the cake/bread layer. If you are using bread you may choose to put another layer of bread over the chopped nuts. The cupcake becomes a bit dense after sitting in the fridge so I didn't put a double layer.
5
5. Pour 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 on the top to give your cake/bread pudding that crunch and texture.
6
6. Cover and refrigerate for at least an hour or even overnight if you have the time.
7
7. Preheat the oven at 325 F. While the oven is preheating you may want to take your baking dish out of the refrigerator to bring it to room temperature.
8
8. Then put the dish into the heated oven. Bake for about 30-40 minutes until the top has browned a bit and a toothpick comes out clean.
9
Your super delectable cupcake/bread pudding is ready to be sliced and eaten! You could of course make a vanilla sauce or add maple syrup/honey to drizzle over it. Or even better make a whiskey sauce or just dust some powdered sugar over the top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tablespoons Melted Butter, 1-1/2 cup Milk (preferably Whole Milk), 1/2 cups Heavy Cream (you Could Just Use Milk If You Don't Have Heavy Cream And In That Case You Should Use 1 1/2 Cup And 2 Tablespoons Of Milk), 2 whole Large Eggs, and more.

Yes, Cupcake-Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cupcake-Bread Pudding

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