My contribution for this month's Bread Pudding of the Month Club hosted by Victoria of Mission: Food is something of a take-out version of bread pudding. Wrapped in homemade muffin liners and topped with crunchy, buttery bread flowers, these bread pudding muffins are adorably shabby chic. Yes, not only interior décor, muffins can now enjoy a chic reputation as well....
I flavored this bread pudding with distinct-tasting ingredients - cinnamon, brown sugar, nutmeg, molasses and vanilla. Coupled with the smell of heated bread and milk, the aromatically-laden muffins gave off the most amazing smell the day I baked them. I felt comforted simply just sniffing them, so can you imagine my joy after tucking into one (or two, or perhaps three) of these?
The paper muffin liners you see here were really easy to shape. I just cut 5 x 5 inch squares out of parchment paper, folded each into wide cones then pressed them down into the bottom of a muffin tray cup using my fingers. To demonstrate how easy this ahem...technique is, below is a super-cute video of two young ladies making cupcake liners using origami papers. You can also purchase them ready-made from Fancy Flours, they even come in a variety of lovely colors.
I really like the size and portability of this bread pudding. You can take it to work, to a picnic or have it in your gym bag to munch on after your workout (hey, why not? You deserve it). Apart from that, I also love the crispy, bread topping made from extra, cubed bread coated in butter and sprinkled with cinnamon sugar. The crispiness of the toasted topping was a wonderful contrast to the moistness of the bread pudding underneath it. The muffin tastes really, really good when it’s warm and even better when it’s topped with a dollop of cream or a single scoop of ice-cream. I simply sprinkled some icing sugar on top and it was already quite divine!
Hot Buttered Molasses Bread Pudding Muffins
8 cups cubed bread
1 cup heavy whipping cream
1/2 cup milk
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 tablespoons molasses (black treacle)
3 tablespoons melted salted butter
1 tablespoons sugar
1 teaspoon cinnamon powder
1. Preheat oven to 325F. Line a 12-cup muffin tin with cupcake liners.
2. Cut bread into approx. 3/4-inch cubes. Set aside two cups of the bread cubes for the topping. Add the rest to a large bowl.
3. In another medium bowl, whisk together the eggs, cream, milk, brown sugar, white sugar, cinnamon, nutmeg and molasses. Pour the wet mixture over the bread cubes in the large bowl and toss gently. Let sit at room temperature for 30 minutes so that the bread has time to soak in the liquid.
4. Divide the mixture between the 12 muffin cups. They should take about 1/2 cup each. Pour any remaining custard over the bread pudding/muffins.
5. For the topping, pour the melted butter over the remaining 2 cups of bread cubes (I cut mine into flowers here). Toss gently. Mix the sugar and cinnamon together, then sprinkle over cubes. Toss gently.
6. Divide the topping evenly between each muffin, placing them close to the center of each. You’ll probably have about three or four cubes per muffin.
7. Bake at 325F/170C for 30 minutes, until they’re set and the top is golden and crisp. Dust, while warm, with a little powdered sugar.
8. Cool on a rack for five to 10 minutes, and then enjoy with a little whipped cream or vanilla ice cream. If you’re not enjoying them right away, keep them refrigerated – they keep for 3-4 days.