muffin bread pudding
I am a Bistro Chef and we have baked goods leftover at the end of the day. This recipe is made with day old muffins...from banana nut, blueberry, cranberry, apple cinnamon and poppy seed. Serve warm with a nice bourbon sauce. Can also bake in a 9x9 pan or cook in a muffin tin.
prep time
25 Min
cook time
45 Min
method
---
yield
10 to 12
Ingredients
- 1/4 cup sugar
- 2 - eggs
- 2 cups milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon almond extract
- 6 - assorted breakfast muffins, crumbled
- 2 tablespoons butter, melted
- 1/2 cup raisins, optional
- 1/2 cup slivered almonds, chopped. optional
How To Make muffin bread pudding
-
Step 1Preheat over to 350 degrees. Spray or lightly butter a 9x5x3 loaf pan. Crumble the muffins into pan.
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Step 2Beat together sugar, eggs and milk in a medium size bowl, and set aside. Beat in cinnamon, nutmeg and almond extract. Add mixture to crumbled muffins and mix in almonds, if desired. Pour melted butter and sprinkle with almonds.
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Step 3Bake for about 45 minutes or until top is crusty and pudding looks set and firm to touch. Cut into slices
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 215kcal, carbohydrates: 30g, cholesterol: 45mg, fat: 8g, fiber: 2g, protein: 7g, saturated fat: 3g, sodium: 210mg, sugar: 8g, unsaturated fat: 5g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
Discover More
Category:
Desserts
Category:
Breads
Category:
Puddings
Category:
Other Desserts
Category:
Sweet Breads
Keyword:
#easy
Keyword:
#pudding
Keyword:
#muffin bread
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