Eggnog Bread Pudding Muffins Recipe

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Eggnog Bread Pudding "Muffins"

Aimee Morales

By
@littlehawaiianpineapple

I am the only one in my family who likes bread pudding or eggnog, so I only make this once a year, at Christmas, and eat them all myself!!


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Serves:

12, or 1, if you're me!!

Prep:

20 Min

Cook:

25 Min

Ingredients

5 c
diced cinnamon bread (1 inch cubes)
2 large
eggs
2 large
egg yolk
3/4 c
sugar
1 1/2 c
half and half
1/4 c
rum or vanilla rum
1 1/2 tsp
vanilla extract
1/2 tsp
pumkin pie spice or nutmeg

Directions Step-By-Step

1
Preheat oven to 475 with the rack in the center of the oven.
2
Spray a 12 muffin tin with cooking spray
3
Have ready a kettle of boiling water and a roasting pan or deep cookie sheet large enough to hold the muffin tin.
4
Put the diced cinnamon bread in a large bowl and set aside.
5
In another bowl, wisk together the eggs, yolks, sugar, half and half, rum, vanilla extract and pumpkin pie spice or nutmeg.
6
Pour liquid mixture over the bread cubes and gently mix to make sure all the bread is soaked.
7
Spoon the mixture evenly into the muffin tin. I like to leave the pieces sticking up and not press them in. The presentation is nice this way.
8
Place the muffin tin into the cookie sheet or roasting pan and place in the preheated oven. Carefully pour the kettle of hot water into the sheet pan to create a water bath for the muffin tin.
9
Bake 15-20 minutes until browned and a toothpick inserted in the center of the muffins comes out clean. I usually start checking at 10 minutes and every 3 min thereafter.
10
Cool 10 minutes. Run a butter knife around edges and remove. Refridgerate. I like mine cold with whipped cream, but some prefer them warm with ice cream or whipped cream, or both!!

About this Recipe

Course/Dish: Puddings