Apple-Fig Bread Pudding Cupcakes with Maple Sauce

Name: Apple-Fig Bread Pudding Cupcakes with Maple Sauce
Prep time: 30 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 7 cups cubes (1 inch) day-old French or Italian bread (from 1-lb loaf); 1 large cooking apple (Braeburn, Cortland or Granny Smith), peeled, chopped (1 1/2 cups); 1/2 cup chopped dried figs; 1 cup packed brown sugar; 1 cup milk; 1/4 cup butter or margarine; 1 teaspoon ground cinnamon; 1/2 teaspoon vanilla; 2 eggs, beaten; 1/3 cup granulated sugar; 1/3 cup packed brown sugar; 1/3 cup whipping cream; 1/3 cup butter or margarine; 1/2 teaspoon maple flavor; Maple candies, if desired

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Apple-Fig Bread Pudding Cupcakes with Maple Sauce

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Prep 30 min
Total 1 hr 10 min
Servings 6

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For a simple fall or winter dessert, you can't beat bread pudding. Baked in jumbo muffin cups for pretty presentation and served warm with maple sauce, it's delightful.

By Betty Crocker Kitchens

Updated Jul 31, 2011

Ingredients

Cupcakes

7 cups cubes (1 inch) day-old French or Italian bread (from 1-lb loaf)
1 large cooking apple (Braeburn, Cortland or Granny Smith), peeled, chopped (1 1/2 cups)
1/2 cup chopped dried figs
1 cup packed brown sugar
1 cup milk
1/4 cup butter or margarine
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
2 eggs, beaten

Sauce

1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup whipping cream
1/3 cup butter or margarine
1/2 teaspoon maple flavor
Maple candies, if desired

Steps

1

Heat oven to 350°F (325°F for dark or nonstick pan). Grease 6 jumbo muffin cups with shortening.
2

In large bowl, mix bread cubes, apple and figs. In small saucepan, cook 1 cup brown sugar, the milk and 1/4 cup butter over medium heat until butter is melted. Remove from heat; stir in cinnamon and vanilla. Pour over bread mixture in bowl. Add eggs; toss to coat. Spoon mixture into muffin cups, filling to tops of cups.
3

Bake 30 to 34 minutes or until center is set and apples are tender. Cool while making sauce.
4

In 1-quart saucepan, stir granulated sugar, 1/3 cup brown sugar, the whipping cream and 1/3 cup butter. Heat to boiling over medium heat, stirring occasionally. Remove from heat; stir in maple flavor.
5

Remove warm cupcakes from pan; place on serving plates. Spoon warm sauce over cupcakes. Garnish with maple candies.

Tips from the Betty Crocker Kitchens

tip 1
For sweet indulgence, top with whipped cream and a toasted pecan.

Nutrition

660 Calories, 26g Total Fat, 9g Protein, 98g Total Carbohydrate, 74g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 Cupcake and About 1/4 Cup Sauce)

Calories: 660

Calories from Fat: 240

Total Fat: 26g; 40%

Saturated Fat: 16g; 78%

Trans Fat: 1g

Cholesterol: 140mg; 46%

Sodium: 450mg; 19%

Potassium: 330mg; 10%

Total Carbohydrate: 98g; 33%

Dietary Fiber: 3g; 12%

Sugars: 74g

Protein: 9g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 0%; 0%

Calcium: 15%; 15%

Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

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