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Bread Pudding Muffins
Bread Pudding Muffins have all the same flavors and textures of a delicious bread pudding casserole – but baked as muffins and topped with a luscious, creamy glaze.
Ingredients
1 large loaf country style bread (hard crust and dense inside), slightly stale (If bread is still fresh, cut and dry in a warm oven for an hour or so)
2 cups whole milk, divided
2 cups heavy cream
3 tablespoons butter
1 cup raisins (we used a mix of regular and golden raisins)
2 tablespoons melted butter to grease muffin papers
6 whole eggs
1 cup granulated sugar
2 teaspoons vanilla
1/4 teaspoon salt
1 teaspoon ground cinnamon
Few grinds fresh nutmeg
Glaze
1/3 cup whole milk
1/2 cup heavy cream
1/3 cup brown sugar
3 tablespoons melted butter
2 teaspoons vanilla extract
2 teaspoons corn starch
Instructions
- Cut the bottom crust off the bread and cut the remainder of the loaf into thick 1 ½ inch slices. Then cut the slices into 1 ½ inch cubes. You should have about 10 cups of cubed bread (1 ¼ pounds). Place the cubed bread into a large bowl and set aside.
- Place one cup of the milk, all the cream, the butter and raisins into a large saucepan and heat to hot (do not boil). Once the butter has melted into the milk and cream, pour over the bread and press the cubes down to absorb all the liquid. Cover and refrigerate for two hours or up to 24 hours.
- Once the soaked bread is ready, preheat the oven to 350 degrees F.
- Pull the soaked bread from refrigeration to room temperature.
- Place regular muffin paper into a standard 12 cup muffin tin.
- Place large tulip muffin papers into the other muffin papers. This method will ensure that the bottoms don’t get too overcooked.
- Use the two tablespoons of melted butter and brush the inside of each tulip paper.
- In a medium bowl, beat eggs, sugar, vanilla, salt, cinnamon and nutmeg.
- Pour the egg mixture over the soaked bread and toss to distribute all the ingredients.
- Divide the bread pudding between the 12 buttered muffin cups
- Place this pan into the center of the oven and bake for 30 minutes. Rotate the pan and bake for an additional 15-20 minutes or until the tops have browned and the pudding bounces back when pressed.
- While the muffins bake, make the glaze by putting all the glaze ingredients into a saucepan and heat over medium low, whisking several times. The glaze is done once it is thick enough where it can be drizzled over the muffins. If it is too thick, add a little milk. If it is too thin, cook a little longer.
- We cooled our muffins before glazing but you could certainly glaze and serve them warm.
- Serve extra glaze on the side.
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