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 kaliwags
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- preheat oven to 350 degrees.
- spray muffin tins with nonstick spray.
- cube raisin bread.
- mix milk, egg whites, sugar, cinnamon, vanilla & apple juce.
- add cubed bread and raisins.
- let sit for 5 minute.
- fill muffin tins 3/4 full.
- bake for 30 minutes.
- let sit in pan for 10 minutes before serving.
Nutrition Facts : Calories 128.4, Fat 2.3, SaturatedFat 1, Cholesterol 4.3, Sodium 135.4, Carbohydrate 23.3, Fiber 1.5, Sugar 8.3, Protein 4.5
CHOCOLICIOUS BREAD PUDDING MUFFINS
Make and share this Chocolicious Bread Pudding Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, combine milk, egg whites, sugar and vanilla.
- Mix well.
- Stir in bread cubes and chocolate chips.
- Mix well.
- Let stand at room temperature 10 minutes.
- Spoon mixture into 12 paper-lined muffin cups.
- Bake 30 minutes or until puffed and set.
- Serve warm, at room temperature or chilled.
- Place leftovers in an air-tight container and freeze up to one month.
Nutrition Facts : Calories 144.5, Fat 3.1, SaturatedFat 1.6, Cholesterol 1.8, Sodium 149.3, Carbohydrate 26.4, Fiber 0.8, Sugar 17.8, Protein 3.7
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
BREAD PUDDING CUPS WITH BOURBON SAUCE
Steps:
- For the bread pudding cups: Preheat the oven to 350 degrees F. Prepare a muffin tin with paper liners and spray the liners with nonstick cooking spray. (Alternatively, spray the insides of twelve 2-ounce ramekins with nonstick spray.)
- In a large bowl, whisk together the half-and-half, brown sugar, cinnamon, vanilla, salt and eggs. Add in the pecans, butter and bread and stir to coat. Let the mixture sit for 10 minutes.
- Carefully fill the muffin tins about two-thirds of the way up with the bread pudding mixture. Cook until the puddings set, about 25 minutes.
- For the bourbon sauce: In the meantime, add the cider, bourbon, brown sugar, butter, lemon juice and salt to a saucepan over medium heat and bring to a simmer. Simmer until the sauce reduces by one-half, about 10 minutes.
- Remove the bread puddings from the oven and let cool for 10 minutes. While still warm, use a skewer to poke a few holes into each pudding and pour in a couple of tablespoons of sauce. Serve immediately.
RAISIN MUFFIN BREAD PUDDING
I needed to do something to use up some stale cinnamon-raisin English muffins, so I came up with this. Very tasty! I used Brinley Gold Coffee Rum.
Provided by DrGaellon
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Split English muffins, then cut into small pieces (I cut each in 4 strips, then turned 90° and cut in 4 again). Place in bowl with raisins.
- In a large measuring cup, beat eggs. Add enough milk to make 2 cups total liquid. Add brown sugar, spices, vanilla and rum, and combine thoroughly. Pour over bread cubes.
- Preheat oven to 350°F Allow bread to soak for 15 minutes while oven preheats. Meanwhile, spray a 1.5-qt souffle dish with non-stick spray. Place souffle dish on cookie sheet to catch any spillover.
- Pour bread mixture into souffle dish. Sprinkle with white sugar, and bake in preheated oven 60 minutes. Allow to cool 5 minutes before serving.
CUSTARD BREAD PUDDING
I received this recipe from my husband's aunt who has been serving this at her restaurant for years. Great for people who don't like bready things, because it has more custard than bread.
Provided by SweetPea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
- Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
- Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 27.3 g, Cholesterol 91.7 mg, Fat 11.2 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 6.3 g, Sodium 161.8 mg, Sugar 19.3 g
CHOCOLATE CROISSANT BREAD PUDDING
I love bread pudding and I love chocolate croissants. Why not combine them? My daughters love chocolate, so this was a winner in my house. It's like a combination of a soft-brownie-cakey-chocolate-chip-cookie with a bit of a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters couldn't wait to eat, so good luck holding out for it to cool.
Provided by MichelleD
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
- Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
- Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
- Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 33.9 g, Cholesterol 89.5 mg, Fat 18.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 168.5 mg, Sugar 23.9 g
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
BREAD PUDDING III
This is a delicious yet no frills bread pudding. My mom always made this and we always really enjoyed it.
Provided by GODGIFU
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish.
- Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish.
- Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes.
- Sprinkle with nutmeg and bake for 25 minutes.
Nutrition Facts : Calories 450 calories, Carbohydrate 62.3 g, Cholesterol 216.1 mg, Fat 16.5 g, Fiber 1.7 g, Protein 14 g, SaturatedFat 8.3 g, Sodium 653.6 mg, Sugar 40.3 g
STICKY BREAD PUDDING CUPS
Love bread pudding? Bake that comforting treat in a muffin pan for cute-as-can-be, single-serving desserts. The taste reminds me of my mother's sticky rolls. -Mary Freeland, Dayton, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, toss pecans with brown sugar. In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly; stir into pecan mixture., Remove 12 of the pecans; place on foil to cool. Transfer half of the remaining pecan mixture to a food processor; process until smooth. Add remaining pecan mixture; pulse until chopped., Preheat oven to 350°. In a large bowl, whisk eggs, milk, sugars, vanilla, cinnamon and salt until blended. Stir in bread; let stand about 15 minutes or until bread is softened. Add pecan mixture, stirring gently to swirl (do not combine completely)., For topping, divide butter among 12 ungreased muffin cups; sprinkle with brown sugar. Spoon bread mixture into cups. Bake 35-40 minutes or until a knife in the center comes out clean., Remove from oven; let stand 5 minutes. Run a knife around edges of cups; invert onto dessert plates. Serve warm; top with whipped cream and reserved pecans.
Nutrition Facts : Calories 363 calories, Fat 27g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 266mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.
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
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