All Recipes

Carrot Cake Bread Pudding Cupcakes with Cream Cheese Frosting

1 Hr


1 Loaf Martin’s Maple Brown Sugar Swirl Potato Bread, torn

4 Carrots, finely grated

8 Eggs

1 1/2 Cups Milk

1/4 Cup Half and Half

1/2 Cup Orange Juice

1/4 Cup Melted Butter

1/4 Cup Apple Butter

1 Teaspoon Vanilla

1/2 Teaspoon Salt

1/4 Teaspoon Nutmeg

Cream Cheese Frosting, prepared*

Food Coloring, optional

Malted Milk Egg Candies, optional

Serves: 12


Step 1

Preheat oven to 350.

Step 2

Tear bread slices into small, rustic pieces and place in a medium mixing bowl. Add grated carrots and toss to combine.

Step 3

In another large bowl, whisk together eggs, milk, half and half, orange juice, melted butter, apple butter, vanilla, salt, and nutmeg.

Step 4

Pour egg mixture over carrot and bread mixture and stir to combine.

Step 5

Spoon bread pudding into greased muffin tins (12-count).

Step 6

Bake at 350 for 45 minutes.

Step 7

Remove from oven and allow cupcakes to cool slightly. Top with cream cheese frosting (plain or colored) and decorate with malted milk eggs, if desired.

*To make homemade Cream Cheese Frosting:

— Beat together 8 ounces softened cream cheese and 1/2 cup softened unsalted butter, until well combined.

— Add 3 cups confectioners’ sugar, 1 teaspoon pure vanilla extract, and 1/8 teaspoon salt, and beat until smooth and creamy.