LC Muffin Misnomer Note
These muffins aren’t exactly muffins—at least, not as we know ’em. Instead of being filled with batter, muffin tins are crammed full with heaps of custard-soaked, cinnamon-spiked cubes of your favorite artisan bread, though you still end up with soft, cakey treats that you can grab for breakfast on the go or a handy sweet something come late afternoon or evening. Not only that, but they possess maddeningly crave-inducing crisp edges, the likes of which you generally only get when there’s bread involved. We think you’ll adjust to the notion of these quite nicely.
Bread Pudding Muffins
- Quick Glance
- 15 M
- 5 H
- Makes 12
Thickly slice the bread and then cut it into 1-inch cubes. Plop the bread in a large bowl and toss it with the cinnamon.
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 to ensure the bread soaks up the custard.
Preheat the oven to 325°F (160°C). Line a standard-size 12-cup muffin tin with paper liners or generously butter the muffin cups.
Scoop a heaping 1/2 cup bread pudding mixture into each muffin cups; each one should be nicely mounded. Top off each bread pudding with any liquidy custard that remains in the bottom of the bowl.
Bake for 45 minutes, rotating the muffin tin halfway through the baking time. The bread pudding muffins should be lightly golden brown on top. Dust them with confectioners’ sugar while they’re still warm.
Recipe Testers' Reviews
This is the ultimate comfort food. It’s very easy to put together. I used pagnotta for my bread and thought it was a very good choice. The recipe says it makes 12 muffins but I ended up with 18. I ate one hot out of the oven, and it was a very good basic bread pudding. The crunchy top and the custard on the bottom were a taste treat. The next one I sprinkled with cinnamon powdered sugar, and it was very good. For breakfast the next morning I popped one back in the oven to reheat it and served it with sliced strawberries sprinkled with vanilla sugar. Tonight I had another one with a homemade caramel sauce, and it was just over the top. Bottom line: This is a very versatile recipe and makes a fantastic breakfast, snack, or dessert. I believe this recipe would be great with blueberries, too. The toppings you can add to this recipe are endless.
You must try these straight from the oven. They’re surprisingly light, with a delicious crispiness along the edges. A nice substitution for French toast at your next brunch. For an added treat, brush on a glaze of warm apricot preserves and sprinkle with crushed pecans or hazelnuts.