Bread Pudding Muffins

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 7 cups cubed challah (1.75 l) or 7 cups brioche bread (1.75 l) or 7 cups croissants (1.75 l) or 7 cups another bread (1.75 l)
• 1/2 cup milk (125 ml)
• 1 1/2 cups warm half-and-half (375 ml) or 1 1/2 cups light cream (375 ml)
• 4 eggs
• 2/3 cup sugar (160 ml)
• 2 teaspoons pure vanilla extract (10 ml)
• 1 tablespoon brandy (15 ml) (optional)
• 1/2 cup unsalted butter, melted (125 ml)
• 1/3 cup all-purpose flour (80 ml)
• 1 tablespoon baking powder (15 ml)
• 3/8 teaspoon salt (1.5 ml)
• 1/4 teaspoon ground cinnamon (1 ml, increase to 1/2 t if you really like cinnamon)
• 1/2 cup golden raisins, plumped and patted dry (125 ml) or 1/2 cup diced fresh apples (125 ml) or 1/2 cup dried cranberries (125 ml)
• icing sugar mixed with touch cocoa or cinnamon, for dusting

Recipe

• 1 preheat oven to 350 f (180 c). line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. grease top of the muffin pan.
• 2 line a baking sheet with parchment paper. set aside.
• 3 pour all but 2 cups (500 ml) of the bread cubes in a large bowl. add milk and cream and let stand for 3 minutes, then stir to mush up some of the cubes and let the liquid soak inches stir in eggs, sugar, vanilla, brandy and butter.
• 4 in a small bowl, stir together flour, baking powder, salt and cinnamon, then stir into wet ingredients. add raisins and stir well to make a chunky butter. stir in reserved breads cubes just to mix.
• 5 using a large ice-cream scoop, fill each muffin cup to just over rim. place muffin pan on prepared baking sheet.
• 6 bake for 30 minutes or until muffins are golden with tips of firmer bread cubes golden brown. let cool in pan 5 minutes. unmold onto a serving platter on wire rack, dust with icing sugar.