Have you ever had bread pudding? It is delicious. In a muffin it is a little cup of a gratifying goodness!
This recipe has raisins and apple. If you don’t want the raisins don’t add them, if you don’t want the apples don’t add them. You could substitute pear in place of the apple with some chocolate chips. YUM!
You could even go with no fruit, but it really adds a nice extra sweetness and layer of flavor to the recipe.
- 8 cups bread cubes, cut into bite sized pieces (any bread will do, buns, loaf bread, what ever you have on hand)
- 1 large peeled and cored apple, diced
- 1 cup raisins
- 4 large eggs
- ¾ cup granulated white sugar
- 1½ teaspoons pure vanilla extract
- 4 tablespoons unsalted butter, melted and cooled
- 2 cups whole milk
- ¼ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- Preheat oven to 350 degrees F.
- Line 12 muffin tin with paper liners and spray with baking spray.
- Place the bread cubes in a large bowl. (I used a french loaf)
- Beat the eggs and sugar until thick (about 2 minutes).
- Beat in the vanilla extract.
- Then stir in the melted and cooled butter and milk.
- Stir the custard into the bread cubes and let stand for five to ten minutes.
- In a separate bowl, whisk the flour with the baking powder, salt, and ground cinnamon.
- Stir the flour mixture into the bread cube mixture and then fold in the raisins and apple chunks.
- Evenly divide the mixture among the 12 muffins cups, using two spoons or an ice cream scoop.
- Gently press the bread cubes to compact.
- Place the muffins in oven and bake for about 20 to 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Place on a wire rack to cool and sprinkle with sugar.