"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.

Jerrelle Guy
Source: Better Homes and Gardens

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Carson Downing

Recipe Summary

hands-on:
10 mins
total:
2 hrs 30 mins
Servings:
6
Yield:
6 large or 12 small bread puddings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

432 calories; total fat 26g; saturated fat 15g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 161mg; sodium 474mg; potassium 232mg; carbohydrates 44g; fiberg; sugar 31g; protein 8g; trans fatty acid 1g; vitamin a 616IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 13mcg; vitamin b12mcg; calcium 139mg; iron 1mg.

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