Recipe Box, Brown Sugar Pecan Bread Pudding Muffins

This is sorta like french toast, meets pecan pie meets bread pudding… baked like a cupcake    😋

bread pudding muffins thepaintedapron.com

This brioche followed me home one day and I stuck it in the freezer until I had a plan

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I made a plan

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Bread pudding

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French toast

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Pecan pie

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All mixed up into a delectable little muffin

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Put some bread cubes into sturdy foil lined cupcake papers

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Pour milk in to half way up cup

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Top with some brown sugar mixture

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Add more bread cubes and milk mixture, pushing bread down to submerge and soak up liquid

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Top with more brown sugar mix and press down into muffin tops.  Slowly poor more milk into muffins, letting it soak in

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Ok,  THIS IS IMPORTANT…

Place muffin pan on a rimmed baking sheet because as these cook, they expand.  They might overflow and make a hot mess of your oven… I may or may not be speaking from experience here   😳

 

bread pudding muffins thepaintedapron.com

They are very delicious as is

brown sugar pecan breakfast pudding muffins thepaintedapron.com

Or with ice cream for dessert

french toast muffin thepaintedapron.ocm

Or with bacon for breakfast

bread pudding muffin thepaintedapron.com

You can freeze these too, and just get them out one or two at a time

brown sugar pecan muffin 1 thepinatedapron.com

They reheat like a dream in the microwave

Brown Sugar Pecan Bread Pudding Muffins

  • Servings: 12 muffins
  • Time: prep: 20 minutes, bake: 35 minutes
  • Difficulty: medium
  • Print

1 14-16 oz brioche loaf

1 cup milk

1 cup heavy cream

4 eggs, lightly beaten

1 cup vanilla sugar*

1 tsp almond emulsion

1/4 tsp salt

1/2 cup, 1 stick, unsalted butter, softened

1 1/2 cups brown sugar

1 cup chopped pecans

Line a muffin tin with sturdy foil cupcake papers. Cut brioche into 1 inch cubes.  Fill papers half way with bread cubes

Mix eggs with milk, cream, sugar, salt, and almond emulsion in a large measuring cup with a spout.  Slowly pour milk mixture over the bread cubes in the muffin tin, filling papers half way.

Combine softened butter with brown sugar and pecans.  It will be similar to wet sand.

Add a layer of this pecan mixture on top of bread cubes.

Add more bread cubes to muffin tins, pushing down.  Pour remaining milk into pan, slowly letting the bread soak it up.  You might have some left over.

Top muffins with more brown sugar pecan mixture, pressing down into muffins.

Place muffin tin on a rimmed baking sheet.  Muffins can overflow when baking.

Bake at 350 for approximately 35 minutes, checking near the end of cooking time.  The muffins should look set with no liquid when done.

Makes 12 muffins.  Muffins can be reheated for 1 minute per muffin in microwave.  Muffins can be frozen.

*vanilla sugar can be purchased at specialty groceries or you can make your own by placing a vanilla bean in a cup of sugar in a jar and letting it sit for at least a week.  You can also substitute regular sugar and add 1 tsp of vanilla extract to the recipe with the other liquids

brown sugar pecan breakfast pudding muffins thepaintedapron.com

Breakfast? Dessert? Snack?  It doesn’t matter what time of day, you’ll want to eat these muffins any time!

Enjoy!

for another printable version of Brown Sugar Pecan Bread Pudding Muffins click here

You might like these other similar recipes

White Chocolate Butterscotch Challah Bread Pudding with Caramel Topping

challah bread pudding thepaintedapron.com

Butter Pecan Mini Cupcakes with Maple Buttercream

Beach Bum Butter Rum Cupcakes

beach bum 1 thepaintedapron.com

Short Cut Pecan Pie Bars

Pecan bars thepaintedapron.com

These are all great recipes for fall too~      🎃

_____________________________

I will be joining the fabulous parties and blogs on my side bar and

Memories by the Mile

Between Naps on the Porch

Comments
12 Responses to “Recipe Box, Brown Sugar Pecan Bread Pudding Muffins”
  1. Mary says:

    Oh my Jenna…Brown Sugar Pecan Bread Pudding Muffins! What a mouthful of delicious flavors and treat! I wish I had one for my coffee right now. I’ll have to make these next time I have company the weekend!

    Like

  2. Jenna,
    French toast, pecans and bread pudding — all delicious favorites of mine on their own — how can I not love this! I can’t wait to try. It sounds and looks delicious and thanks for the oven saving tip!
    Linda

    Like

  3. Julie says:

    Wow Jenna, these muffins looks so good and yummy! Thanks for sharing the recipe with us at Cooking & Crafting with J & J! Wishing you a nice day,
    Julie

    Like

  4. Ellen says:

    You don’t even want to see my ovens at the moment. This looks delicious and I amassing it to try soon.

    Like

  5. Lynn says:

    If anyone feels your pain at the ~possible~ overflow in the oven, it would be me:@) Your muffins sound great, I’ve been craving nuts lately!

    Like

  6. JESS44903 says:

    I totally pinned this! They look so tasty!

    Thanks for joining the Cooking and Crafting with J & J!

    Like

  7. Angie says:

    Oh my! These muffins look delicious, especially with the bacon. Thanks for sharing the recipe.

    Like

  8. Rattlebridge Farm--Foodie Friday & Everything Else says:

    My mouth is watering! You are so multi-talented, Jenna–your muffins are so fabulous, they could be a cookbook. Enjoy your weekend!

    Like

  9. Miz Helen says:

    What a great treat and dessert, this looks delicious. Thanks so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

    Like

  10. Kitty says:

    Ooh Jenna, how’d you know how much a love bread pudding? You put it in a muffin…how perfect is that??!! What lovely yumminess you’ve shared for a morning treat!

    Like

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