Bacon Maple Cupcake Bread Pudding

*NOTE: This recipe can be prepared using other variations of cupcake flavors, but I used a “failed” batch of my maple bacon cupcakes that didn’t rise properly. The techniques can be applied using your own cupcake flavor and customizing it to your liking.

*For Cupcakes:
Preheat oven to 350 degrees F. In a large bowl, stir together the sugar, flour, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla and maple flavorings and mix until thoroughly incorporated. Stir in the boiling water. Batter will be thin. Pour into cupcake liners (about 3/4 full). Top cupcakes with bacon pieces. Bake 20-22 minutes or until a toothpick comes out clean. Cool completely.

*For Bread Pudding*
Preheat oven to 350 degrees F.

Quarter the unwrapped and stale cupcakes that have been left out overnight. Place in a large bowl and set aside. If cupcakes are not stale enough from being left out overnight, quarter them and place in 200 degree F oven for 20 minutes on a baking sheet until they dry out a little bit more.

In large bowl whisk together milk, half and half, vanilla and maple extracts, cinnamon, and eggs.

Fold in the quartered stale cupcake pieces until liquid is nearly completely absorbed.

Pour cupcake mixture into a 9×9 inch baking pan that has been lightly coated in butter and sprinkle with bacon pieces. Bake for 30 minutes.

Serve warm, topping with my Irish Cream Butter Sauce if desired. See my TastyKitchen recipe box for the sauce recipe!