Last night, I made these for a party I am going to today. I was confident that vegan bread pudding would turn out okay, less confident that the cupcakes would work. Here is what I used:
Cupcakes:
1 1/2 lbs vegan bread, donuts, or croissants
4 cups chocolate hazelnut milk
1/4 cup bourbon
1 cup brown sugar
2 Tbs cocoa powder
1 Tbs cinnamon
Hazelnuts
1 7oz package chopped hazelnuts
1/4 cup vegetable oil
1/4 cup cocoa
1/4 cup brown sugar
2 tsp ground black pepper
2 tsp cinnamon
Sauce
1/2 cup light corn syrup
1/2 cup brown sugar
1/2 cup bourbon
2 Tbs cinnamon
Preheat the oven to 350 F
For the nuts:
Whisk everything but the nuts in a small bowl.
Toss in the nuts and stir till well coated
Spread evenly on greased cookie sheet
Toast in over for ten minutes
Sprinkle with more sugar if needed.
For the sauce:
Mix sugar and corn syrup in a small saucepan over medium heat until sugar is dissolved, stirring constantly.
Add bourbon. Keep stirring.
Add cinnamon. Stir well until cinnamon is dissolved.
Let cool.
For the cupcakes:
Put foil cupcake liners in cupcake pan
Tear or cut bread into 1″ pieces. Put bread in a large bowl
Mix all other ingredients together in medium bowl.
Pour milk mixture over bread and stir well. Let soak five minutes.
Fill cupcake cups. Add a sprinkle of the toasted nuts to the top of each one.
Bake for 20 minutes.
This should make about 24 cupcakes. Serve warm with heated bourbon sauce poured on top.
