Lynn Krieger recipe: Bread Pudding Muffins

NEW ORLEANS (WVUE) - Bread Pudding Muffins

4 cups very stale French bread, cut into small ½"-1" cubes (toasted in the oven if necessary)

2 T. softened butter plus 6 tablespoons melted butter

Custard:

  • 3 eggs
  • ½ cup sugar
  • 1 cup evaporated milk
  • ½ cup whole milk
  • 2 t. vanilla
  • 1 t. cinnamon
  • ½ t. ground ginger (optional)
  • ¼ cup golden raisins soaked in the juice and zest of an small orange
  • ½ t. salt

Foil

Two 6-muffin tins

1.Preheat oven to 350°.  Grease each muffin tin and the foil with the softened butter.

2.In a medium bowl, whisk the eggs, sugar, and salt until the eggs are lighter in color.

3.Add milks, vanilla, cinnamon, ginger, and zest to the eggs.  Whisk to combine.

4.Fill muffin tins halfway with bread cubes, evenly sprinkle the soaked raisins between tins, then top with remaining bread (don't overfill).

5.Pour ½ tablespoon of melted butter over each muffin.  Bake, uncovered,  for 7 minutes.

6.Remove tins from oven and carefully pour the custard over the cubes, taking care to pour evenly over the cubes.  Fill until the custard is ¾ from the top of each tin.

7.Crimp foil, buttered side down, along the long sides of the muffin tins, leaving the short sides open (if you like a very soft bread pudding, crimp the short sides down too).

8.Bake for 20 minutes, until the center of each muffin bounces back firmly when pressed.

9.Remove foil and continue to bake until top is golden brown.

10.Let cool in the tin for 5-10 minutes before serving.