Apple-Fig Bread Pudding Cupcakes with Maple Sauce

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Apple-Fig Bread Pudding Cupcakes with Maple Sauce
  • 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.
Sep 9, 2011


  • 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


  • 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.

Nutrition Information

No nutrition information available for this recipe
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