Cupcake-Bread Pudding

Directions

1. 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
   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
   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
   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
   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
   6. Cover and refrigerate for at least an hour or even overnight if you have the time.
7. 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
   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. 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.