I made a quick batch of Bread Pudding Muffins today. They are a great way to use old bread instead of just throwing it out. My muffins were made with left over challah and baked for 17 minutes. I discovered this recipe a few months back and have made the muffins multiple times now. The recipe is from joyofbaking.com - a site I use a lot!
7 cups of bread cubes, cut into bite sized pieces (See Note below)
1 cup (240 ml) half & half or light cream
1 cup (240 ml) milk
4 large eggs, lightly beaten
2/3 cup (135 grams) granulated white sugar
2 teaspoons pure vanilla extract
6 tablespoons (84 grams) unsalted butter, melted and cooled
1/3 cup (45 grams) all purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon grated lemon zest
1/2 cup (70 grams) raisins or dried cranberries
1 small Granny Smith apple, peeled, cored, and diced
Note: Use breads (or a combination thereof) like French, Broiche, Challah, Croissant, Italian, or Panettone. Crusts can be left on or removed.
Bread Pudding Muffins: Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Butter well or spray, with a non stick vegetable spray, 12 muffin tins.
Place the bread cubes in a large mixing bowl and add the cream and milk. Let stand for five minutes. Then stir in the beaten eggs, sugar, vanilla, and melted and cooled butter.
In a separate bowl, combine the flour, baking powder, salt, ground cinnamon, and lemon zest. Stir this mixture into the bread cube mixture and then fold in the raisins and apple chunks.
Evenly divide the mixture among the 12 muffins cups, using two spoons or an ice cream scoop. Place the muffin tin on a parchment lined baking sheet and place in the oven. Bake for about 25 to 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool. Can dust with confectioners (icing or powdered) sugar before serving.
Makes 12 regular-sized muffins.
The muffins have this cool unique look, which I like a lot. They are very moist and really yummy! I did however leave out the raisins/cranberries, because I felt the muffins didn't need them.
Bread Pudding Muffins:
7 cups of bread cubes, cut into bite sized pieces (See Note below)
1 cup (240 ml) half & half or light cream
1 cup (240 ml) milk
4 large eggs, lightly beaten
2/3 cup (135 grams) granulated white sugar
2 teaspoons pure vanilla extract
6 tablespoons (84 grams) unsalted butter, melted and cooled
1/3 cup (45 grams) all purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon grated lemon zest
1/2 cup (70 grams) raisins or dried cranberries
1 small Granny Smith apple, peeled, cored, and diced
Note: Use breads (or a combination thereof) like French, Broiche, Challah, Croissant, Italian, or Panettone. Crusts can be left on or removed.
Bread Pudding Muffins: Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Butter well or spray, with a non stick vegetable spray, 12 muffin tins.
Place the bread cubes in a large mixing bowl and add the cream and milk. Let stand for five minutes. Then stir in the beaten eggs, sugar, vanilla, and melted and cooled butter.
In a separate bowl, combine the flour, baking powder, salt, ground cinnamon, and lemon zest. Stir this mixture into the bread cube mixture and then fold in the raisins and apple chunks.
Evenly divide the mixture among the 12 muffins cups, using two spoons or an ice cream scoop. Place the muffin tin on a parchment lined baking sheet and place in the oven. Bake for about 25 to 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool. Can dust with confectioners (icing or powdered) sugar before serving.
Makes 12 regular-sized muffins.
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