Muffin Bread Pudding
Everyday I am looking for different things to bake for our breakfast treat. I love to try new and different things. Turnovers, scones, cobblers,breads and muffins. I made poppy seed muffins the other day and the recipe makes enough for 12 muffins, or so it says! I had some extra batter so I put it in a small baking dish and put it in the oven. Perfect for muffin pudding!
Muffin Bread Pudding
- 1 cup milk
- 1 tsp vanilla
- zest of ½ lemon
- 1/3 cup butter
- 7 slightly stale muffins, in this case, lemon poppy seed muffins
- 3 eggs
- 2 tsp sugar (more if your muffins are less sweet)
- 1 cup cream
- 1 tbsp brown sugar
- This pudding needs 15 minutes soaking time, follow the directions, let soak for 15 minutes and then bake.
- Break muffins into medium chunks and spread on a baking sheet, place in 350°F oven to toast for 8 minutes.
- Put the milk into a small pan with the vanilla. Bring to a simmer, then turn off the heat, add the lemon zest and allow to cool.
- Meanwhile, butter a medium casserole dish and put the muffin chunks into it, dot with the butter.
- Beat the eggs together with the sugar until combined. Beat the milk, nutmeg, and the cream into the egg mixture. Pour over the muffins, add any nuts or fruit you might want, and leave for 15 minutes.
- Pre-heat the oven to 375°F. Sprinkle the brown sugar over the top.
- Place on middle rack and cook for 20-30 minutes. The pudding is done when it is browned on top and set. Serve with half-whipped cream (whip until it just starts to thicken)
I hadn’t tried this recipe brfore so I was hoping it would be a hit with my wonderful guests that morning. It smelled delicious as it was baking! I decided to add a little more lemon flavor to it so for the soft whipped cream, I added lemon curd to the heavy whipping cream. Yum!
Not only did our guests love it that morning, but my husband ate it for the next two nights as his snack! So I will be using this recipe again and I will change up the type of muffins and spices to match!