BREAD PUDDING IN MUFFIN TINS RECIPES

Name: Bread Pudding Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 muffins
Ingredients: 7 cups croissants (1.75 L) or 7 cups another bread (1.75 L); 1/2 cup milk (125 mL); 1 1/2 cups warm half-and-half (375 mL) or 1 1/2 cups light cream (375 mL); 4 eggs; 2/3 cup sugar (160 mL); 2 teaspoons pure vanilla extract (10 mL); 1 tablespoon brandy (15 mL) (optional); 1/2 cup unsalted butter, melted (125 mL); 1/3 cup all-purpose flour (80 mL); 1 tablespoon baking powder (15 mL); 3/8 teaspoon salt (1.5 mL); 1/4 teaspoon ground cinnamon (1 mL, increase to 1/2 t if you really like cinnamon); 1/2 cup diced fresh apples (125 mL) or 1/2 cup dried cranberries (125 mL); icing sugar mixed with touch cocoa or cinnamon, for dusting

BREAD PUDDING MUFFINS RECIPE - FOOD.COM

Bread Pudding Muffins Recipe - Food.com image

Chunks of leftover bread in a buttery, creamy, cinnamon-laced custard . Yum! This recipe is so easy to throw together and is great for breakfast or dessert. Recipe is from Marcy Goldman, excellent baking cookbook, "The New Best of BetterBaking.com"

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 muffins

Number Of Ingredients 14

Ingredients

7 cups croissants (1.75 L) or 7 cups another bread (1.75 L)
1/2 cup milk (125 mL)
1 1/2 cups warm half-and-half (375 mL) or 1 1/2 cups light cream (375 mL)
4 eggs
2/3 cup sugar (160 mL)
2 teaspoons pure vanilla extract (10 mL)
1 tablespoon brandy (15 mL) (optional)
1/2 cup unsalted butter, melted (125 mL)
1/3 cup all-purpose flour (80 mL)
1 tablespoon baking powder (15 mL)
3/8 teaspoon salt (1.5 mL)
1/4 teaspoon ground cinnamon (1 mL, increase to 1/2 t if you really like cinnamon)
1/2 cup diced fresh apples (125 mL) or 1/2 cup dried cranberries (125 mL)
icing sugar mixed with touch cocoa or cinnamon, for dusting

Steps:

Preheat oven to 350 F (180 C). Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease top of the muffin pan.
Line a baking sheet with parchment paper. Set aside.
Pour all but 2 cups (500 mL) of the bread cubes in a large bowl. Add milk and cream and let stand for 3 minutes, then stir to mush up some of the cubes and let the liquid soak inches Stir in eggs, sugar, vanilla, brandy and butter.
In a small bowl, stir together flour, baking powder, salt and cinnamon, then stir into wet ingredients. Add raisins and stir well to make a chunky butter. Stir in reserved breads cubes just to mix.
Using a large ice-cream scoop, fill each muffin cup to just over rim. Place muffin pan on prepared baking sheet.
Bake for 30 minutes or until muffins are golden with tips of firmer bread cubes golden brown. Let cool in pan 5 minutes. Unmold onto a serving platter on wire rack, dust with icing sugar.

Nutrition Facts : Calories 214.1, FatContent 13.2, SaturatedFatContent 7.8, CholesterolContent 95, SodiumContent 206.5, CarbohydrateContent 20.9, FiberContent 0.4, SugarContent 14.9, ProteinContent 4

BREAD PUDDING MINI MUFFINS - JAMIE GELLER

Bread Pudding Mini Muffins - Jamie Geller image

Preparation 1 Preheat oven to 350 degrees. Spray 2 mini muffin tins with vegetable spray and set aside.2 Place the bread cubes in a large mixing bowl and add

Provided by Melinda Strauss

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 24 Servings

Number Of Ingredients 11

Ingredients

7 cups of bread cubes, cut into bite sized pieces (I added some cinnamon cake for extra flavor)
2 cups soy milk
4 eggs, lightly beaten
2/3 cup white sugar
2 tsp vanilla extract
6 Tbsp unsalted margarine, melted and cooled
1/3 cup all-purpose flour
1/2 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 Tbsp grated lemon zest (my favorite part)

Steps:

Preparation 1 Preheat oven to 350 degrees. Spray 2 mini muffin tins with vegetable spray and set aside.2 Place the bread cubes in a large mixing bowl and add the milk. Let stand for 5 minutes.3 Then stir in beaten eggs, sugar, vanilla, and margarine.4 In a separate bowl, combine flour, baking powder, salt, cinnamon, and lemon zest. Stir this mixture into the bread cube mixture.5 Evenly divide the mixture among the mini muffin cups using a tablespoon.6 Place in the oven 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.7 Store in an air-tight container in the fridge and warm up before serving.8 If you aren''t going to serve the muffins for a few days, they might dry out a little but you can just add a bit of maple syrup over the top and they will moisten right up and taste yummy Special instructions This recipe for bread pudding mini muffins will be your new favorite! You can also make them in regular muffin tins, but I think you will want to eat them more when they are smaller. For anyone on Weight Watchers, each muffin is 3 points. Check out www.kitchentested.wordpress.com for more of my recipes! Source: This recipe has been adapted from www.joyofbaking.com

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