Recipe Box, Brown Sugar Pecan Bread Pudding Muffins
This is sorta like french toast, meets pecan pie meets bread pudding… baked like a cupcake 😋
This brioche followed me home one day and I stuck it in the freezer until I had a plan
I made a plan
Bread pudding
French toast
Pecan pie
All mixed up into a delectable little muffin
Put some bread cubes into sturdy foil lined cupcake papers
Pour milk in to half way up cup
Top with some brown sugar mixture
Add more bread cubes and milk mixture, pushing bread down to submerge and soak up liquid
Top with more brown sugar mix and press down into muffin tops. Slowly poor more milk into muffins, letting it soak in
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 😳
They are very delicious as is
Or with ice cream for dessert
Or with bacon for breakfast
You can freeze these too, and just get them out one or two at a time
They reheat like a dream in the microwave
Brown Sugar Pecan Bread Pudding Muffins
Equipment
- muffin pan
Ingredients
- 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
Instructions
- 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.
Notes
Breakfast? Dessert? Snack? It doesn’t matter what time of day, you’ll want to eat these muffins any time!
Enjoy!
You might like these other similar recipes
White Chocolate Butterscotch Challah Bread Pudding with Caramel Topping
Butter Pecan Mini Cupcakes with Maple Buttercream
These are all great recipes for fall too~ 🎃
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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!
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
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
You don’t even want to see my ovens at the moment. This looks delicious and I amassing it to try soon.
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!
I totally pinned this! They look so tasty!
Thanks for joining the Cooking and Crafting with J & J!
Oh my! These muffins look delicious, especially with the bacon. Thanks for sharing the recipe.
thanks Angie! >
My mouth is watering! You are so multi-talented, Jenna–your muffins are so fabulous, they could be a cookbook. Enjoy your weekend!
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
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!
ha, thanks Kitty! I have to confess, I froze a bunch before they were eaten up, so I can sneak one now and then! >