Not Just Any Bread Pudding

 

Today’s recipe is for bread pudding—or rather cupcake pudding.  No bread here at all.  Earlier in the week I baked some cupcakes using a new recipe.  The results were disappointing.  While they looked fine and the flavor was good, the texture was coarse and dry.  They definitely needed some “moisturizing.”  I tasted one and tossed the others in the freezer. 

Later I remembered reading something about bread pudding and how easy and forgiving it is.  Just about any bread-like product can be used.  There might be hope for my cupcakes yet.  If bread works well, why can’t cupcakes work even better? 

I was determined to find out, so I used a simple recipe and substituted 5 of my cupcakes.  It was almost too easy and the results were surprisingly delicious. 

If you like bread pudding go ahead try this.  Or if you have stale cupcakes in your freezer, use them.  If you use plain bread, you can even jazz up the flavor with some spices, raisins, nuts, chocolate chips or citrus.  The flavors are endless. 

The next time you bake something that’s not great, chop it up and make bread pudding.  And remember, if you use unsweetened bread increase the sugar by a half-cup.  If it’s already sweet, a quarter cup is plenty. 

And if you don’t have any cupcakes, pick some up from your grocer’s day-old rack and make some cupcake pudding tonight.  

 

BREAD PUDDING

5 C diced cupcakes

½ C raisins

4 eggs, beaten

3 C milk

¼ C sugar (or Splenda)

¼ t salt

1 t cinnamon

Preheat oven to 350

Butter an 8 x 10 baking dish or pan.  Cut the cupcakes into large cubes and spread them out on the bottom.  Soak the raisins in hot water to plump them up.   Meanwhile, beat the eggs and combine with the milk, sugar, salt, nutmeg and vanilla. 

Drain and distribute the raisins over the cubes.  Pour the egg mixture over the top and lightly push the cubes down to absorb the custard.  Let it stand a few minutes. 

Bake uncovered 45 minutes, or until the top is golden and puffed.  Serve warm or cold.  A little whipped cream on top is always nice.  Enjoy!

©Pauline Boren 2010

Any questions or comments?  Contact me at conservativecook@gmail.com.