Pumpkin Bread Pudding Cups

Yield -4-6+

Author Be Sugar Smart

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Pumpkin Bread Pudding Cups

Just like pumpkin pie but disguised as bread pudding cups. The creamy pumpkin and spices really bring out the deliciousness in so many ways.

Ingredients

• 4 cups of stale bread -torn into ½-¾ inch pieces (raisin or challah preferred)
• ½ cup raisins (omit if using raisin bread)
• ½ cup melted butter
• 2 extra large eggs
• 1 cup milk (1%, 2% or whole)
• 2 ½ teaspoons pumpkin pie spice
• 1 teaspoon vanilla
• ¼ teaspoon salt
• ½ cup applesauce
• ½-¾ cup canned pumpkin puree

Instructions

1. Preheat the oven to 350°. Spray a standard muffin tin with cooking spray. Note - If you don’t have a muffin pan, bake in a greased 9x11 inch pan.
2. Melt the butter in a small pan or microwave.
3. Combine bread cubes and raisins in a medium bowl, and stir in the butter to coat; set aside.
4. Beat eggs with a fork in another bowl, and then stir in milk. Add pumpkin pie spice, vanilla, salt, applesauce and pumpkin puree.
5. Pour egg mixture over the bread mixture; stir to combine. Let sit for a minute so the bread can absorb the egg mixture. (If it seems too dry, add a little more milk)
6. Spoon mixture into muffin cups and bake in the oven for about 15 - 20 minutes, until set (25-30 minutes if in a 9x11 inch pan)
7. Remove from the oven. After a minute, run a knife around the edges, then release carefully.
8. Serve warm or cold.
   

Notes

Variations to Try

• If you don’t have pumpkin pie spice, try using cinnamon and/or nutmeg, in combination to total 2 ½ teaspoons.

Something to Chew On

• What is a pudding?
• What does it mean to “Set”?
• Can you name the flavors of the Pumpkin Pie Spices?

Nutritional information is approximate guide only, calculated using an online nutrition calculator. The facts are based on one pancake using one tbsp of mixture. Yields about 12 -15 pancakes.

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