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Blueberry Muffin Bread Pudding

Another Harrington House favorite that’s just too good!

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)
4 eggs
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.

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