Recipe Box, Brown Sugar Pecan Bread Pudding Muffins

the Painted Apron

9 years ago

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

Course Bread, Breakfast, Brunch

Cuisine American

Keyword bread pudding, Bread Pudding Muffins, breakfast muffins, brown sugar muffins

Prep Time 20

Cook Time 35

Servings 12

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

*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