Muffin Bread Pudding
Okay, so most people don’t make muffins as often as an innkeeper but even if you only do them once in awhile, never throw away those 2 that did not quite get eaten. Stick them in a ziplock in the freezer until you need a fun breakfast that you can prep the night before and pop in the oven in the morning. Before I started on this little jaunt, I took a seminar in Cape Cod with a former Innkeeper who put this recipe out there. It was not very specific but if you start with a basic bread pudding recipe, you get the approximate proportions for a custard. You cut down on the sugar, as the muffins are already sweet. The ones you see pictured here were pretty large. A 3 1/2 inch custard cup works best. You need about a half cup of custard for each cup. The following works for 6-8 depending on how densely packed the muffin pieces are. Or you can bake it in a larger souffle or casserole just like you would any other bread pudding.
6-8 cups of muffins, cubed into 1/2 to 1 inch pieces
3 cups milk/half and half or heavy cream( or some combination)
1 teaspoon vanilla
1/3 cup sugar(white or brown)
1/4 cup maple syrup
cinnamon and nutmeg to taste(optional)
You need a large flat pan, like a 9×13″ pyrex casserole to bake the individual puddings in a water bath. Put the custard cups in the dish and grease with cooking spray. Pack each with about 1 cup of muffins. Should be a nice mound but not solid. Combine the other ingredients well and gently fill the custard cups as close to the top as possible. Reserve any excess custard mixture. Cover with plastic wrap and refrigerate overnight.
Bring to room temperature and top off the cups with the reserved custard mixture. The muffins will have absorbed liquid overnight. Fill the pan half way with boiling water and bake for about an hour or until the custard is set at 350 degrees. If they start to look too brown before the custard sets, cover lightly with foil.
Individual bread puddings can be unmolded or not as you prefer. Serve with fruit sauce, I use blueberry and sour cream or plain greek yogurt.