PUMPKIN BREAD PUDDING CUPCAKES

Pumpkin Bread Pudding Cupcakes image

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

Provided by Taste of Home

Time 1h

Yield 2 dozen.

Number Of Ingredients 14

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

Steps:

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., Preheat oven to 350°. Fill foil-lined muffin cups with bread pudding mixture. Bake 20-25 minutes or until firm to the touch., 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., 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.

Nutrition Facts : Calories 224 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.