BREAD PUDDING MUFFINS RECIPE RECIPES

BREAD PUDDING MUFFINS | ALLRECIPES

Bread Pudding Muffins | Allrecipes image

These amazing muffins can be as healthy and as delicious as your imagination allows.

Provided by Jonathan Butt

Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 muffins

Number Of Ingredients 10

Ingredients

4 large eggs
2 cups milk
¾ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons unsalted butter, melted
6 slices stale bread
½ cup chocolate chips
1 tablespoon chia seeds
¼ cup brown sugar, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin or line with paper liners.
Whisk eggs in a large bowl just until mixed. Add milk, white sugar, cinnamon, and salt; mix well. Mix in melted butter.
Break bread into small pieces into the bowl and mix until well combined and bread is wet. Add chocolate chips and chia seeds; mix well.
Divide mixture evenly between the prepared muffin cups and sprinkle with brown sugar.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 198.5 calories, CarbohydrateContent 30.3 g, CholesterolContent 70.3 mg, FatContent 7.2 g, FiberContent 1.1 g, ProteinContent 4.9 g, SaturatedFatContent 3.6 g, SodiumContent 176.1 mg, SugarContent 23.3 g

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

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