Bread pudding is normally found in the dessert chapter of a cookbook. When I was a baker, I arranged my baking schedule so that these bread puddings were still warm when the lunch crowd arrived. But there always seemed to be more customers asking for bread pudding early in the day. Not one to stand in the way of people who enjoy dessert for breakfast, I started baking the bread pudding earlier and earlier, until it wound up in the breakfast pastry lineup as bread pudding muffins. Since Grand Central bread pudding is baked in muffin cups and tastes quite a bit like French toast, this seems fitting. If you can’t think about bread pudding before noon, don’t hesitate to bake this for dessert. Finish it with a boozy hard sauce or fresh berries mixed with a bit of sugar to draw out their juices.–Piper Davis
Bread Pudding Muffins Recipe
- Quick Glance
- 15 M
- 5 H
- Makes 12
- 1 pound crusty artisan white bread
- 1/2 teaspoon ground cinnamon
- 6 eggs
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1 1/2 cups (12 fluid ounces) heavy cream
- 1 1/2 cups (12 fluid ounces) milk
- 2 teaspoons vanilla extract
- Confectioners’ sugar, for dusting
- 1. Slice the bread and cut it into 1-inch cubes. Put it in a large bowl and toss it with the cinnamon.
- 2. Make the custard by whisking the eggs, sugar, cream, milk, and vanilla together until well combined. Pour the custard over the bread. Cover and refrigerate for at least 4 hours and up to 24 hours.
- 3. Preheat the oven to 325°F (160°C). Line a standard-size 12-cup muffin tin with paper liners, or generously grease with butter.
- 4. Scoop a heaping 1/2 cup of the bread pudding mixture into each of the 12 muffin cups; each one should be nicely mounded. Top off each bread pudding with any remaining custard.
- 5. Bake for 45 minutes, rotating the muffin tin halfway through the baking time. The bread puddings should be lightly golden brown on top. Dust them with confectioners’ sugar while they’re still warm.
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Bread Pudding Muffins Recipe © 2009 Piper Davis and Ellen Jackson. Photo © 2009 John Valls. All rights reserved.