Peanut Butter and Jelly Bread Pudding Cupcakes

  • Prep 20 min
  • Total 45 min
  • Servings 12

Ingredients

  • 1 cup heavy cream
  • 2 large eggs
  • 1/2 cup peanut butter
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 jar Cascadian Farm™ organic raspberry fruit spread, divided
  • 2 cans (8 oz) refrigerated Pillsbury™ Butter Flake Crescent Rolls (8 Count)
  • 2 tablespoon unsalted roasted peanuts, chopped (optional)

Steps

  • 1
    Bake Pillsbury™ Butter Flake Crescent Rolls according to package. Let cool.
  • 2
    In a large bowl, whisk together the cream, sugar, eggs, peanut butter, and vanilla until fully incorporated.
  • 3
    Spray a 12 cup muffin pan with baking spray.
  • 4
    Tear up the crescent rolls, one roll for each hole. Then tear the remaining four rolls and divide evenly among the cups.
  • 5
    Slowly pour some of the custard mixture over the crescent rolls. Gently press crescent rolls down in the muffin pan, making sure to soak up the custard mixture. After that there should be more room for more custard.
  • 6
    Place a heaping tablespoon of jelly on top of each bread pudding.
  • 7
    Place the muffin pan into a large baking dish and fill with about an inch of water to create a water bath.
  • 8
    Carefully put into a preheated 350°F oven.
  • 9
    Bake for 20-25 minutes or until no liquid comes up when you push down on the bread puddings.
  • 10
    Remove from water bath and let cool on a wire rack for 20 minutes. Run a knife around the sides of each pudding to make it easier to remove them.
  • 11
    Heat up the remaining jelly and use as a sauce for the bottom of each pudding.
  • 12
    Add chopped peanuts, if desired.

No nutrition information available for this recipe
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