April 8, 2012

Hop On Over for Easter Brunch!

Bread Pudding Muffins!
They have the wonderful flavor of bread soaked in a
 cinnamon flavored milk, along with chunks of
apple and plump raisins.

Bread Pudding Muffins are a great way to use leftover bread. A perfect way to make this recipe is to bake the pudding in muffin tins rather than a baking dish. What a beautiful brunch presentation for your family guests on Easter Sunday.

It was very common in England for every kitchen to have a bowl sitting on the counter to collect leftover bread. Once the bowl was full it would be used to make a rich and creamy bread pudding. What makes a bread pudding perfect everyday fare is that it does not use fancy ingredients; just bread, milk, sugar, eggs, and  flavoring like vanilla and cinnamon.

Bread Pudding Muffins
8 cups stale french bread cubes, cut into bite sized pieces
1 large peeled and cored apple, diced
1 cup golden raisins (Estelle’s soaks the raisins in rum)
4 large eggs
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted and cooled
2 cups whole milk or Half and Half
1/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Place rack in the center of the oven. Line 12 muffin cups with paper liners. Place the bread cubes in a large bowl. Custard: In an electric mixer (or with a hand mixer), beat the eggs and sugar until thick (about 2 minutes). Beat in the vanilla extract. Then stir in the melted and cooled butter and milk. Stir the custard into the bread cubes and let stand for five to ten minutes.
In a separate bowl, whisk the flour with the baking powder, salt, and ground cinnamon. Stir the flour 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. Gently press the bread cubes to compact. Place the muffin tin on a baking sheet and place in the oven. Bake for about 20 to 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool. Dust with confectioners sugar before serving.

Wishing you a Very Blessed and Happy Easter Day

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