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  • cinnamon toast bread pudding cupcakes

    1 vote
    cinnamon toast bread pudding cupcakes
    Servings: 12 cupcakes
    by Chez la mere
    373 recipes
    		 >
    Courtesy the kitchn cookbook

    Ingredients

    • For the cinnamon toast:
    • 12 ounces day old bread, cubed
    • 1/2 cup butter melted
    • 1/2 cup sugar
    • 1 tbsp cinnamon
    • For the custard
    • 1 cup cream
    • 1 cup whole milk
    • 2 LG eggs
    • 2 LG egg yolks
    • 1/4 cup packed brown sugar
    • 1 tsp vanilla extract
    • 1/2 t each innamon, ground ginger, salt
    • 1/4 tsp each of ground cloves, grated nutmeg

    Directions

    1. Preheat oven to 325
    2. Grease 12 cup muffin tins
    3. Prepare baking sheets with parchment paper (2)
    4. In a large bowl whisk together the melted butter, sugar, and cinnamon. This the bread in the melted butter mixture until roughly coated
    5. Spread the bread on the prepared baking sheets and toast on the top oven rack for about 25 minute, turning over as required to avoid burning but to toast on all sides
    6. To make the custard
    7. While Bread is toasting, whisk together the cream, milk, eggs, yolks, brown sugar, in a large bowl. Whisk in the vanilla, cinnamon, ginger, cloves, nutmeg, and salt
    8. Remove bread from the oven and funnel the bread into the custard. Stir the hot bread until it is thoroughly coated with the custard.
    9. Divide the mixture evenly into muffin tin... Can be covered and refrigerated at this point
    10. Bake for 30-35 minutes on middle rack until tops are crisp. Key cupcakes cool before eating

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