Apple-Fig Bread Pudding Cupcakes with Maple Sauce

Prep Time:30 Mins | Total Time:1 Hr 10 Mins | Makes:6 servings

For a simple fall or winter dessert, you can't beat bread pudding. Baked in jumbo muffin cups for pretty presentation and served warm with maple sauce, it's delightful.

7 cups cubes (1 inch) day-old French or Italian bread (from 1-lb loaf)

1 large cooking apple (Braeburn, Cortland or Granny Smith), peeled, chopped (1 1/2 cups)

1/2 cup chopped dried figs

1 cup packed brown sugar

1 cup milk

1/4 cup butter or margarine

1 teaspoon ground cinnamon

1/2 teaspoon vanilla

2 eggs, beaten

1/3 cup granulated sugar

1/3 cup packed brown sugar

1/3 cup whipping cream

1/3 cup butter or margarine

1/2 teaspoon maple flavor

Maple candies, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Grease 6 jumbo muffin cups with shortening.
In large bowl, mix bread cubes, apple and figs. In small saucepan, cook 1 cup brown sugar, the milk and 1/4 cup butter over medium heat until butter is melted. Remove from heat; stir in cinnamon and vanilla. Pour over bread mixture in bowl. Add eggs; toss to coat. Spoon mixture into muffin cups, filling to tops of cups.
Bake 30 to 34 minutes or until center is set and apples are tender. Cool while making sauce.
In 1-quart saucepan, stir granulated sugar, 1/3 cup brown sugar, the whipping cream and 1/3 cup butter. Heat to boiling over medium heat, stirring occasionally. Remove from heat; stir in maple flavor.
Remove warm cupcakes from pan; place on serving plates. Spoon warm sauce over cupcakes. Garnish with maple candies.

Apple-Fig Bread Pudding Cupcakes with Maple Sauce