Thursday, January 25, 2018

Chocolate Cupcake Bread Pudding

I hope all of you having a true winter are reveling in it. I'm so jealous. Over here in California life is pretty moderate. Even though it's gotten colder this last week, a light sweater will do during the day (sigh). Not my favorite, to say the least. But, carry on we must. I'm still cooking and baking up my favorite cold weather favorites in spite of the lack of a real winter. Maybe even in defiance to it.

a close up of a bowl full of Chocolate Cupcake Bread Pudding topped with a scoop of vanilla ice cream, chocolate sauce, and chocolate sprinkles
Get your chocolate fix in a comforting bowl of Chocolate Cupcake Bread Pudding. So yum!


This Chocolate Cupcake Bread Pudding is comforting and satisfying whether you're enjoying a true winter or just pretending to, like me.

Ingredients for Chocolate Cupcake Bread Pudding sitting on a marble cutting board
This Chocolate Cupcake Bread Pudding is the best way to use up leftover cupcakes.


I actually baked this pudding with grain free chocolate cupcakes that I made from a recipe over at Living Healthy with Chocolate, but any chocolate cupcakes will do. Just make sure they're unfrosted. If they are frosted, just push off the frosting (I'm wincing as I say that) and use the cake part only.

a casserole dish filled with crumbled chocolate cupcakes and chocolate chips sitting next to a bowl of custard mixture


Start by breaking up 10 to 12 chocolate cupcakes into a buttered dish. Sprinkle on a handful of chocolate chips and pour your custard mixture over the top.

a close up of the unbaked bread pudding - crumbled chocolate cupcakes and chocolate chips sitting in custard mixture
Just look at that chocolaty goodness swimming in a sea of luscious custard. Oh baby!


Be sure to push the goodies down into the custard.

baked Chocolate Cupcake Bread Pudding in a casserole dish next to a pretty pot holder


Bake 45 to 55 minutes until center is set, but still jiggly. Allow to cool for 5 to 10 minutes before digging in.

a serving of Chocolate Cupcake Bread Pudding topped with ice cream, chocolate sauce, and sprinkles next to the Chocolate Cupcake Bread Pudding casserole
I serve this Chocolate Cupcake Bread Pudding with vanilla ice cream, chocolate syrup, and chocolate sprinkles.


I serve this pudding with vanilla ice cream, chocolate sauce, and chocolate sprinkles. It is a cupcake pudding after all. Nuts would be totally awesome, too. 😉

Chocolate Cupcake Bread Pudding

INGREDIENTS
butter for greasing your dish
10 to 12 unfrosted or de-frosted cupcakes
1/2 cup chocolate chips
4 large eggs
2 cups whole milk
1 tsp vanilla extract
3/4 cup granulated sugar
vanilla ice cream, chocolate sauce, and chocolate sprinkles for serving

DIRECTIONS
1. Preheat oven to 350 degrees and grease a 3 quart casserole dish.
2. Break the cupcakes up into your dish.
3. Sprinkle on the chocolate chips.
4. In a large bowl, lightly beat the eggs.
5. Add the milk, vanilla, and sugar, and whisk to combine.
6. Pour over the cupcakes and push all of the goodies down into the custard mixture.
7. Bake for 45 to 55 minutes until the center is set, but still jiggly.
8. Allow to cool for 5 to 10 minutes before digging in.
9. Serve with vanilla ice cream, chocolate sauce, and chocolate sprinkles.

Chocolate Cupcake Bread Pudding Pin

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