For a simple fall or winter dessert, you can't beat bread pudding. Baked in jumbo muffin cups for pretty presentation and served warm with maple sauce, it's delightful.
Apple-Fig Bread Pudding Cupcakes with Maple Sauce
- Prep Time 30 min
- Total 1 hr 10 min
- Servings 6
- Ingredients 15
Ingredients
Cupcakes
- 7 cups cubes (1 inch) day-old French or Italian bread (from 1-lb loaf)
- 1 large cooking apple (Braeburn, Cortland or Granny Smith), peeled, chopped (1 1/2 cups)
- 1/2 cup chopped dried figs
- 1 cup packed brown sugar
- 1 cup milk
- 1/4 cup butter or margarine
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 2 eggs, beaten
Sauce
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/3 cup whipping cream
- 1/3 cup butter or margarine
- 1/2 teaspoon maple flavor
- Maple candies, if desired
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pan). Grease 6 jumbo muffin cups with shortening.
-
Step2In large bowl, mix bread cubes, apple and figs. In small saucepan, cook 1 cup brown sugar, the milk and 1/4 cup butter over medium heat until butter is melted. Remove from heat; stir in cinnamon and vanilla. Pour over bread mixture in bowl. Add eggs; toss to coat. Spoon mixture into muffin cups, filling to tops of cups.
-
Step3Bake 30 to 34 minutes or until center is set and apples are tender. Cool while making sauce.
-
Step4In 1-quart saucepan, stir granulated sugar, 1/3 cup brown sugar, the whipping cream and 1/3 cup butter. Heat to boiling over medium heat, stirring occasionally. Remove from heat; stir in maple flavor.
-
Step5Remove warm cupcakes from pan; place on serving plates. Spoon warm sauce over cupcakes. Garnish with maple candies.
Nutrition
660
Calories
26g
Total Fat
9g
Protein
98g
Total Carbohydrate
74g
Sugars
Nutrition Facts
Serving Size: 1 Serving (1 Cupcake and About 1/4 Cup Sauce)
- Calories
- 660
- Calories from Fat
- 240
- Total Fat
- 26g
- 40%
- Saturated Fat
- 16g
- 78%
- Trans Fat
- 1g
- Cholesterol
- 140mg
- 46%
- Sodium
- 450mg
- 19%
- Potassium
- 330mg
- 10%
- Total Carbohydrate
- 98g
- 33%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 74g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;Carbohydrate Choice
6 1/2Tips from the Betty Crocker Kitchens
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