Pumpkin Bread Pudding Cupcakes Recipe

Name: Pumpkin Bread Pudding Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 large eggs; 4-1/2 cups canned pumpkin; 1-1/2 cups 2% milk; 1 cup sugar; 1 cup half-and-half cream; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1-1/2 teaspoons vanilla extract, divided; 10 cups cubed French bread (1-inch pieces); 1/2 cup butter, cubed; 1 cup packed brown sugar; 1 tablespoon light corn syrup; 1 cup chopped pecans

Servings: persons

4 large eggs
4-1/2 cups canned pumpkin
1-1/2 cups 2% milk
1 cup sugar
1 cup half-and-half cream
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1-1/2 teaspoons vanilla extract, divided
10 cups cubed French bread (1-inch pieces)
1/2 cup butter, cubed
1 cup packed brown sugar
1 tablespoon light corn syrup
1 cup chopped pecans

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 350u00b0. 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.

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 14 ingredients. The key ingredients include: 4 large eggs, 4-1/2 cups canned pumpkin, 1-1/2 cups 2% milk, 1 cup sugar, and more.

Yes, Pumpkin Bread Pudding Cupcakes 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.

Pumpkin Bread Pudding Cupcakes

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