A great way to use up your slightly stale bread! About 1/2 a loaf is perfect for making 6 delicious bread pudding muffins. Add raisins or other dried fruit, if you like. Great for desserts, snacks or a sweet, breakfast treat.
1/2lbstale bread, cut into 1-inch cubes (about 1/2 loaf)
1/4teaspooncinnamon
3largeeggs
1/3cupwhite sugar , reduce a bit if bread is quite sweet or glazed already
3/4cupwhipping cream, can use a lower-fat cream or combination of creams
3/4cupmilk
1teaspoonvanilla extract
Optional: a few raisins or a bit of dried fruit, *see Note 1 below for ideas
Icing/confectioners sugar, for dusting
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Instructions
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. (regular bake setting/not fan assisted) 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.
Notes
Note 1: Raisins, dried cranberries or dried blueberries are a great addition or try fresh or frozen blueberries, raspberries or blackberries. Allow a little extra baking time if using frozen fruit.Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!