Published: by Absolutely Recipes, in the recipes category.

Pumpkin Bread Pudding Cupcakes Recipe.

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 TSP ground cinnamon
1/2 TSP salt
1/2 TSP ground nutmeg
1-1/2 TSPs vanilla extract, divided
10 cups cubed French bread (1-inch pieces)
1/2 cup butter, cubed
1 cup packed brown sugar
1 TBSP light corn syrup
1 cup chopped pecans

Recipe Instructions:

In a large bowl, whisk eggs, pumpkin, milk, sugar, cream, cinnamon, salt, nutmeg and 1/2 TSP vanilla until blended.
Gently stir in bread.
Refrigerate, covered, 1 hour.
Preheat oven to 350 degrees.
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 TBSP 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.

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