BREAD PUDDING MUFFINS
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"
Provided by blucoat
Categories Breakfast
Time 45m
Yield 12 muffins
Number Of Ingredients 14
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, Fat 13.2, SaturatedFat 7.8, Cholesterol 95, Sodium 206.5, Carbohydrate 20.9, Fiber 0.4, Sugar 14.9, Protein 4
MUFFIN BREAD PUDDING
I am a Bistro Chef and we have baked goods leftover at the end of the day. This recipe is made with day old muffins...from banana nut, blueberry, cranberry, apple cinnamon and poppy seed. Serve warm with a nice bourbon sauce. Can also bake in a 9x9 pan or cook in a muffin tin.
Provided by Lee Dowell
Categories Desserts
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Preheat over to 350 degrees. Spray or lightly butter a 9x5x3 loaf pan. Crumble the muffins into pan.
- 2. Beat together sugar, eggs and milk in a medium size bowl, and set aside. Beat in cinnamon, nutmeg and almond extract. Add mixture to crumbled muffins and mix in almonds, if desired. Pour melted butter and sprinkle with almonds.
- 3. Bake for about 45 minutes or until top is crusty and pudding looks set and firm to touch. Cut into slices
MINI BANANA NUT MUFFIN BREAD PUDDINGS
Steps:
- Preheat the oven to 350 degrees F. Spray four 10-ounce mini cast-iron skillets with baking spray.
- Place the muffin cubes in a large bowl. Combine the milk, sugar and eggs in a separate large bowl. Stir until the sugar partially dissolves, about 3 minutes. Add the melted butter and stir to mix. Pour the mixture over the muffin cubes and toss. Divide among the prepared skillets. Bake until the custard is set but still a little wobbly and the edges of the muffin cubes have browned, 30 to 35 minutes. Pour the melted cream cheese frosting over the bread pudding and scatter with the banana chips.
BREAD PUDDING MUFFINS
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
Time 35m
Yield 12
Number Of Ingredients 10
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, Carbohydrate 30.3 g, Cholesterol 70.3 mg, Fat 7.2 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 3.6 g, Sodium 176.1 mg, Sugar 23.3 g
BREAD PUDDING MUFFINS
Make and share this Bread Pudding Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Slice the bread and cut it into 1-inch cubes; put it in a large bowl and toss with the cinnamon.
- In a bowl, whisk the eggs, sugar, cream, milk, and vanilla together until combined.
- Pour the custard over the bread; cover and refrigerate for at least 4 hours and up to 24 hours.
- Preheat oven to 325°; line a standard 12-cup muffin tin with paper liners, or generously grease with butter.
- Scoop a heaping 1/2 cup of the pudding mixture into each of the 12 muffin cups; each one should be nicely mounded.
- Top off each pudding with any remaining custard.
- Bake for 45 minutes, rotating the tin halfway through the baking time.
- The puddings should be lightly golden brown on top.
- Dust with powdered sugar while they are still warm.
Nutrition Facts : Calories 310.4, Fat 15.9, SaturatedFat 8.6, Cholesterol 150.8, Sodium 319.6, Carbohydrate 34.3, Fiber 1, Sugar 14.4, Protein 7.7
BANANA PUDDING MUFFINS
These are the best banana muffins that I've had. I love the moist and fluffy texture.
Provided by Allrecipes Member
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 30m
Yield 26
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 26 standard muffin cups with paper liners.
- Combine dry mixes in a large bowl with water, vegetable oil, and eggs. Beat until smooth. Fold in mashed bananas and crushed wafers. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 211.8 calories, Carbohydrate 27.5 g, Cholesterol 21.8 mg, Fat 10.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 242.4 mg
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MUFFIN TIN BREAD PUDDING - HOME. MADE. INTEREST.
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5/5 (1)Category DessertServings 12Total Time 1 hr
- Make the sugar cookie bread pudding by combining the butter, heavy cream, International Delight Sugar Cookie Coffee Creamer, sugar, vanilla extract,and eggs in a bowl and whisking until thoroughly combined.
- Add 4 cups of bread cubes to the sugar cookie cream mixture tossing gently until it is well coated and then letting the bread sit for 5 minutes.
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BREAD PUDDING MUFFINS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (2)Total Time 2 hrs 45 minsCategory Dessert, SnackCalories 294 per serving
- Place cubed bread into a large bowl and toss with cinnamon. In a medium bowl, whisk together the eggs, sugar, cream and milk. Pour over the bread cubes. Stir in raisins or dried fruit, if using. Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
- Preheat oven 325 F. (160 C.) Line a 6-cup muffin tin with paper liners (or generously grease with butter).
- Scoop a heaping 1/2 cup of the pudding mixture into each of the 6 muffin cups (each one should be nicely mounded. Top off each muffin cup with any remaining liquid.
- Bake for 40-45 minutes, rotating the muffin tin 180 degrees about half-way through baking. Muffins should be lightly golden brown on top. Dust with confectioners' sugar while they're still warm.
BREAD PUDDING MUFFINS • THE GOOD HEARTED WOMAN
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5/5 (5)Calories 250 per servingCategory Breakfast, Dessert, Snack
- Preheat the oven to 350°. Spray a standard muffin tin with cooking spray. You probably won’t need all the cups – when I made this the other day, I only used seven of them.
- In a smallish bowl, beat eggs with a fork and then stir in milk. Add spices and brown sugar. Pour egg mixture over dry bread mix and stir to combine. Let set for a minute so the bread can absorb the egg mixture. (If it seems too dry, add a little more milk.)
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