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.

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.

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.




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.

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.




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

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.

Savory Holiday Leftovers Bread Pudding

We're still rock'n the leftovers over here in Loverbee Land. It was just Matthew, the kids, and I this year, and our littles pretty much only eat turkey. That means that the hubbs and I are left with lotsa leftovers. To break up the monotony of turkey dinner plates, I whipped up one of my favorite recipes - savory bread pudding.

This rich and fluffy Savory Holiday Leftovers Bread Pudding takes leftovers to a whole new level!

Savory bread pudding is one of my favorite comfort food dinners. This holiday leftovers version boasts forks full of fluffy eggy custard filled with all kinds of cheese and holiday leftover goodness. Yum and double yum!

I used roasted turkey and broccoli cheddar cornbread stuffing casserole for this recipe. Ham, prime rib roast, or any other holiday meat, and any kind of stuffing or dressing will work just as well.




This Savory Holiday Leftovers Bread Pudding begins with a buttered 3 quart casserole dish.




Break up about four cups of stuffing into the bottom of the dish.




Top with a couple cups of chopped roast turkey. I'm getting hungry already!




Finally, sprinkle on a cup of parmesan, reggiano, and/or asiago shredded cheese.




Mix up your custard, pour over the goodies, and push them down into the mixture a bit.




Bake for 45 to 60 minutes or until the center springs back when you poke it. Keep in mind that the pudding will take longer to cook if your stuffing/dressing was really moist and less time if it was more dry.

Serve this Savory Holiday Leftovers Bread Pudding with leftover cranberry sauce or gravy.

Serve with leftover cranberry sauce and/or gravy.

Savory Holiday Leftovers Bread Pudding

INGREDIENTS
4 cups leftover stuffing or dressing
2 cups chopped roast turkey or other leftover holiday meat
3/4 to 1 cup parmesan, reggiano, and/or asiago shredded cheese
6 large eggs
3 cups whole milk
1/2 tsp ground dry mustard
3/4 tsp salt
1/4 tsp fresh ground pepper

DIRECTIONS

1. Preheat oven to 350 degrees and butter a 3 quart casserole dish.
2. Break up the stuffing into small chunks into the bottom of your dish.
3. Sprinkle on the turkey and then the cheese.
4. In a large bowl, lightly beat the eggs. Then whisk in the the rest of the ingredients.
5. Pour the custard over the casserole and push the goodies down into the mixture a bit.
6. Bake for 45 minutes to 1 hour or until the top middle springs back when you gently poke it. The more moist your stuffing, the longer it will take to bake.
7. Serve with leftover cranberry sauce and/or gravy.