Pumpkin Bread Pudding Cupcakes

Name: Pumpkin Bread Pudding Cupcakes
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

14 ingredients

4 steps

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

Directions

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 350°. 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.