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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.
Source:
Goldman, Marcy &
Huneault, Yvan. 'The Best of Better Baking.com'. Ten Speed Press. Berkeley:
2002.
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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.
Lemon Zest
- The outer skin of the lemon which contains the fruit's flavor and
perfume. |
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