Bread Pudding Cups
Bread Pudding Cups
Your guests will all agree, there's never been a better ending to a Thanksgiving feast.
Prep time: 30 min.
Baking time: 30 min.
Decoration time: 5 min.
Difficulty: Easy
What you'll need:
  • 1 bag DOVE® Brand Smooth Milk Chocolate Candies
  • Butter for ramekins
  • 1 5 x 9-inch loaf pumpkin bread
  • 1 15-oz. can pumpkin puree
  • 1 cup milk
  • 1/2 cup cream
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 cup whipped sweetened cream
  • 8 ramekins or 9 x 13-inch baking dish
  • Cookie sheet pan
What to do:
  1. Preheat the oven to 350 degrees. Butter ramekins, set aside.
  2. Cut the pumpkin bread into 1-inch cubes and spread them in a single layer on a cookie sheet. Bake the bread cubes for approximately 20 minutes or until dry and lightly toasted. Remove from the oven, transfer to a wire rack and let cool. (This can be done in advance.)
  3. Reserve 8 DOVE® Brand Smooth Milk Chocolate Candies, and roughly chop the rest of the candy. Set aside.
  4. Whisk together the pumpkin puree, milk, cream, brown sugar, eggs and salt until smooth. Gently stir in the chopped DOVE® Brand Smooth Milk Chocolate Candies and toasted pumpkin bread. Divide mixture between the prepared ramekins and place them on the cookie sheet pan.
  5. Bake for approximately 25-30 minutes, or until golden and filling is slightly firm. Remove from the oven and transfer to a wire rack to cool slightly.
  6. Top with a dollop of whipped cream and a DOVE® Brand Smooth Milk Chocolate Candies.
Tip: If using a 9 x 13-inch baking pan, bake the bread pudding for 45-50 minutes or until golden and filling is slightly firm.
Makes 8 servings.