Apple Fig Bread Pudding Cupcakes With Maple Sauce Food

APPLE-FIG BREAD PUDDING CUPCAKES WITH MAPLE SAUCE

Apple-Fig Bread Pudding Cupcakes with Maple Sauce image

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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 6

Number Of Ingredients 15

Ingredients

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

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease 6 jumbo muffin cups with shortening.
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.
Bake 30 to 34 minutes or until center is set and apples are tender. Cool while making sauce.
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.
Remove warm cupcakes from pan; place on serving plates. Spoon warm sauce over cupcakes. Garnish with maple candies.

Nutrition Facts : Calories 660, Carbohydrate 98 g, Cholesterol 140 mg, Fat 5, Fiber 3 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Serving (1 Cupcake and About 1/4 Cup Sauce), Sodium 450 mg, Sugar 74 g, TransFat 1 g

SPICED FIG BREAD PUDDING

Spiced Fig Bread Pudding image

This spiced fig bread pudding is baked to perfection - a wonderful addition to your dessert table.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 10h25m

Yield 10

Number Of Ingredients 15

Ingredients

10 oz Brioche, challah or French bread, cut into 3/4-inch slices, then cut into 3/4-inch cubes (7 cups)
27 dried Mission figs (about 7 oz), stems removed
2 cups boiling water
2 teaspoons butter, softened
4 whole eggs
1 egg yolk
3/4 cup granulated sugar
3 cups half-and-half
1 teaspoon grated orange peel
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 tablespoon coarse sugar, if desired
1 cup whipping cream
2 tablespoons granulated sugar

Steps:

On 17x12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.
In small bowl, place figs; cover with boiling water. Let stand 15 minutes or until figs are softened. Drain; coarsely chop figs.
Grease 11x7 (2-quart) glass baking dish with softened butter. In large bowl, beat whole eggs, egg yolk, 3/4 cup granulated sugar, the half-and-half, orange peel, vanilla, ginger and allspice with wire whisk until well blended. Gently stir in bread cubes and figs. Pour into baking dish. Let stand 30 minutes.
Heat oven to 325°F. Sprinkle coarse sugar over bread pudding. Bake 1 hour 20 minutes or until top is puffed and light golden brown. Cool 5 minutes.
In chilled medium bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Serve with warm bread pudding.

Nutrition Facts : Calories 420, Carbohydrate 51 g, Fat 3, Fiber 3 g, Protein 9 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg

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