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27 servings
27 cupcakes



MacGourmet downloadChocolate Bread Pudding Cupcakes. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Chocolate Bread Pudding Cupcakes

Sometimes I am just so enamored with a cupcake. This is one of those times. These little babies are tasty. Deliciously chocolately while not being too sweet, the burnt taste of the toffee with the cool cream, and add to that the texture and flavor of the nuts. Yum!

I had some trouble with this recipe. I had been wanting to do a cupcake version of bread pudding, but expected it might take a couple tries. The trouble lied mostly with getting all the bread soaked with the chocolate mixture. I know what I would do differently and mention it in a note below the recipe. Hopefully this doesn’t deter you from giving the recipe a try, because even with them not being perfect, they were extremely tasty.

The flavor combination of toffee and walnuts with the chocolate was by request from my husband whose birthday is tomorrow. Unfortunately, between the two of us we have already devoured a number of his birthday cupcakes… Oops.


  • 3 cups heavy cream
  • 1 cup milk
  • 2 teaspoons vanilla
  • ¼ cup cocoa powder
  • 1 1-pound loaf dense white bread, 1 or 2 days old
  • 10 ounces Valrhona or any bittersweet chocolate, chopped
  • 8 large egg yolks
  • ¾ cup sugar
  • toffee chunks
  • fresh sweetened whipped cream


1. In a medium saucepan over medium-high heat, whisk together the cream, milk, vanilla, and cocoa. Bring to a boil, stirring. Remove from heat, cover with plastic wrap and let sit for 30 minutes.
2. Chop bread into 1/2″ cubes. Fill each cupcake paper with the bread cubes.
3. Bring mixture back to boil and stir in chopped chocolate. Take off the heat and continue to stir until chocolate is melted.
4. Whisk together the egg yolks and sugar in a medium sized bowl. Slowly add the warm chocolate mixture, whisking constantly until combined.
5. Pour the mixture carefully over the bread cubes until about half full. Be careful, it is quite easy to drip the chocolate mixture over the side.
6. Sprinkle some toffee chunks and chopped nuts over each cupcake. With clean fingers, press down the cubes and chunks to soak the bread and disperse the toffee and walnuts.
7. Carefully pour the remaining mixture into each cupcake filling until nearly full.
8. Cover with plastic wrap and set aside for 15 minutes.
9. Bake at 350 degrees for ~22-25 minutes until set.

1. Top cooled cupcakes with some whipped cream
2. Top the cream with crushed toffee and chopped walnuts.


Note: I like my toffee very dark - almost burnt. Getting the toffee just right for your taste can be a challenge. I think a nutty brown is a good place to start. One additional warning, if you cook it very long you could nearly ruin your pan or at a minimum create bunch of cleanup work for yourself. If it all sounds too daunting, you could always buy some toffee already made and add that to the cupcakes!

Note: This is how I made the cupcakes. However, if I were to make them again I would alter my approach. For step 5 instead of pouring the mixture over the cubes, I would soak the cubes with half the mixture in a bowl. Then I would stir in the toffee and walnut chunks. Then I spoon them into the cupcake papers and lastly fill with the remaining mixture.

Original recipe has you make your own toffee. Here's the original toffee recipe:

3/4 cup heavy cream
1 tablespoon corn syrup
1 cup sugar
1. In a medium saucepan over medium-high heat, bring everything to a boil. Stir until the sugar is dissolved.
2. The mixture will start to boil with vigor. Do not stir. Let the mixture boil over medium-low heat until the mixture turns a deep nutty brown, about 20 minutes
3. Pour on to a prepared baking sheet (either covered in a silpat or oiled parchment paper) and leave it to cool.
4. After the toffee has cooled, break it into small chunks.


cupcakes bread pudding toffee chocolate walnuts