Pudding Muffins: Preheat
your oven to 325 degrees F (165 degrees C). Place the oven rack in the center of the oven.
Butter or line 12 muffin cups with paper liners.
Custard: In your electric
stand mixer, fitted with the paddle attachment
(or with a hand mixer), beat the eggs and sugar until slightly thick (about one
minute). Beat or stir in the rest of the ingredients. Add the bread cubes and
gently push down the bread cubes into the custard. Let stand for about 10-15
minutes or until most of the custard has been absorbed into the bread.
Place about 1/2 cup (60 grams) of the bread pudding into each muffin cup. If
there is any custard leftover in the bowl, spoon onto the muffins. If desired, put a few
small pieces of apple and a few raisins into each muffin cup. Gently press the bread cubes to compact.
Bake for about 20-25 minutes,
or until set and a toothpick inserted into the center of a muffin comes out
clean. Place on a wire rack to cool. If desired, dust the tops of the muffins
with confectioners (icing or powdered) sugar before serving. Leftovers can be
stored in the refrigerator and reheated.
Bread Pudding Muffins:
cups (8 ounces) (225 grams) stale bread,
cut into bite sized cubes
large eggs, at room temperature
grams) granulated white sugar
teaspoon (4 grams) pure vanilla extract
(25 grams) butter, melted and cooled to
cup (180 ml/grams) whole (full fat) milk, at room temperature
3/4 cup (180 ml/grams) heavy whipping cream,
at room temperature
1/4 teaspoon (1 gram) salt
teaspoon ground cinnamon (optional)
peeled and cored apple, diced
(50 grams) dark or