Cupcake-Bread Pudding

1. Butter and grease a 6.5 x 8.5 inch Pyrex glass baking dish (height- 2.5 inches) and set aside. You could use a square 8 x 8 inch baking dish or even a bread loaf pan as well.

2. In a mixing bowl, add the melted butter, milk, cream, eggs, egg yolk, sugar, vanilla and salt and whisk by hand until they all come together. Set aside.

3. In your baking dish lay down big chunks of leftover cupcake or cubed stale bread covering the entire base of the baking dish.

4. Add some of the chopped walnuts or pecans and the chocolate chips over the cake/bread layer. If you are using bread you may choose to put another layer of bread over the chopped nuts. The cupcake becomes a bit dense after sitting in the fridge so I didn’t put a double layer.

5. Pour the eggs and milk mixture over the cake/bread base until the cake/bread is completely soaked with this mixture. Add some more chopped nuts over this. Do make sure to add some nuts on the top to give your cake/bread pudding that crunch and texture.

6. Cover and refrigerate for at least an hour or even overnight if you have the time.

7. Preheat the oven at 325 F. While the oven is preheating you may want to take your baking dish out of the refrigerator to bring it to room temperature.

8. Then put the dish into the heated oven. Bake for about 30-40 minutes until the top has browned a bit and a toothpick comes out clean.

Your super delectable cupcake/bread pudding is ready to be sliced and eaten! You could of course make a vanilla sauce or add maple syrup/honey to drizzle over it. Or even better make a whiskey sauce or just dust some powdered sugar over the top.