Cooking web notes

Bread Pudding Muffins

Quite a while back I read about these muffins online. Most of us have a favorite bread pudding recipe and I posted the story behind ours  HERE.  But these little guys hooked me immediately; a great idea when you have some stale bread, but not enough to make a big dish of bread pudding OR if you're missing some ingredients for your own recipe like I was.  Because I  was short of bread as well, I just used as much as I had and divided the rest of the ingredients accordingly. Most of us have everything in this recipe right in our fridge or pantry. Kids really love them (like a muffin, you can munch away without using a plate and silverware); so next time you have some stale bread (any kind, really),  look up this recipe. Your family's gonna love 'em. Need I mention how good they are served warm with some cream? Or better yet, crème anglaise? I am soooo bad! Don't tell. It'll be our little secret.

Bread Pudding Muffins

Adapted from Marcy Goldman's "The Best of Better Baking"

Ingredients:
7 cups of bread cubes, cut into bite sized pieces
1 cup half & half cream
1 cup milk
4 large eggs, lightly beaten
2/3 cup granulated sugar
2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, melted and cooled
1/3 cup 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 raisins or dried cranberries

Method:

Preheat oven to 350 degrees. Place rack in the middle of the oven. Butter well a 12 muffin tin.
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.

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.

 

This entry was posted on Sunday, September 9, 2012 at 3:42 PM and is filed under Breads and Muffins. You can follow any responses to this entry through the RSS 2.0. You can leave a response.