Recipes and Cooking Brioche Bread Pudding Muffins with Maple Caramel 5.0 (2) 2 Reviews "This recipe absolutely belongs on the breakfast table," says Jerrelle Guy. With a drizzle of maple-caramel sauce, these muffin-size puddings are like decadent French toast. By Jerrelle Guy Jerrelle Guy Instagram Website Jarrelle Guy is a trained chef, food stylist, and food photographer. She is the owner of her own photography studio and a successful food blogger with Chocolate for Basil. In her blog, she creates delicious recipes suitable for vegetarian and gluten-free diets. Her award-winning cookbook Black Girl Baking highlights her journey as a chef, and she's also the author of The Tower Air Fryer Cookbook. Her recipes have appeared in Better Homes & Gardens, The New York Times, and Southern Living.Jarrelle earned a master's degree in gastronomy from Boston University. Learn about BHG's Editorial Process Published on October 13, 2020 Print Rate It Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 2 hrs 30 mins Servings: 6 Yield: 6 large or 12 small bread puddings Jump to Nutrition Facts Ingredients 8 ounce brioche bread, cut into 3/4-inch cubes (about 6 cups) Butter, softened 2 cup buttermilk 5 tablespoon unsalted butter, melted ⅓ cup plus 2 Tbsp. packed light brown sugar 2 eggs 2 ¼ teaspoon vanilla ¾ teaspoon kosher salt ¼ cup pure maple syrup 2 tablespoon heavy cream Directions Preheat oven to 300°F. Spread bread cubes evenly in a shallow baking pan. Bake 20 minutes or until crisp, stirring once. Let cool. Increase oven temperature to 350°F. Butter six 3- to 3 1/2-inch muffin cups or twelve 2 1/2-inch muffin cups. Fill each cup with toasted bread. In a large bowl whisk together buttermilk, melted butter, 1/3 cup brown sugar, the eggs, 2 tsp. vanilla, and 1/4 tsp. kosher salt. Slowly pour mixture over bread in each cup. Cover and let stand 30 minutes or chill up to 4 hours. For maple caramel: Meanwhile, in a small saucepan combine maple syrup and remaining 2 Tbsp. brown sugar. Bring to boiling; reduce heat. Boil gently 2 minutes, stirring occasionally. Remove from heat; carefully add cream, the remaining 1/4 tsp. vanilla, and an additional 1/2 tsp. kosher salt. Return to heat; boil gently 1 minute more, stirring constantly. Remove from heat. Maple caramel will thicken as it cools. (Rewarm, if necessary, for drizzling.) Bake muffins 30 to 35 minutes or until puffed, golden brown, and set. Let cool 10 minutes. Remove muffins from cups. Serve warm drizzled with maple caramel. Makes 6. Carson Downing Rate it Print Nutrition Facts (per serving) 432 Calories 26g Fat 44g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 432 % Daily Value * Total Fat 26g 33% Saturated Fat 15g 75% Cholesterol 161mg 54% Sodium 474mg 21% Total Carbohydrate 44g 16% Total Sugars 31g Protein 8g Vitamin C 0.8mg 4% Calcium 139mg 11% Iron 0.6mg 3% Potassium 232mg 5% Fatty acids, total trans 1g Folate, total 12.8mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.