Tuesday, March 17, 2015

Maple Bacon Cupcake Bread Pudding with Irish Cream Butter Glaze

For today's breakfast, I do believe that this was the most popular dish I made, Bacon Maple Cupcake Bread Pudding.

Bacon Maple Cupcake Bread Pudding

  • 1 batch of Bacon Maple Cupcakes, quartered and stale
  • 1 cup 1/2 ‘n 1/2
  • 1 cup Milk
  • 1 tsp Vanilla Extract
  • 1 tsp Maple Extract
  • 1/4 tsp Cinnamon, ground
  • 3 slices, bacon chopped
  • 2 eggs, beaten
  • butter to coat pan
  1. Preheat oven to 350 degrees. Quarter unwrapped and stale cupcakes. Set aside. *note: if not stale enough from being left out over night, quarter and place in 200 degree oven for 20 minutes*
  2. In large bowl whisk together milk, half and half, extracts, cinnamon, and eggs.
  3. Fold in quartered cupcakes pieces until liquid is nearly all absorbed.
  4. Pour into 9x9 inch baking pan and sprinkle with bacon pieces. Bake for 30 minutes.
  5. Serve warm, topping with Irish Cream Butter Sauce if desired.
Irish Cream Butter Glaze

  • 1/4 cup Butter
  • 1/2 cup Sugar
  • 1 egg
  • 1/4 cup Irish Cream
  1. In small saucepan over medium heat, whisk together all ingredients until they come to a low boil/simmer. Whisk constantly so that the eggs don’t curdle.
  2. Serve over bread pudding or ice cream.
It was just plain delicious. And even though it sounded like the flavor combination shouldn't have worked, it did.

No comments: