Best Chocolicious Bread Pudding Muffins Recipes

BREAD PUDDING MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin or line with paper liners.
• Whisk eggs in a large bowl just until mixed. Add milk, white sugar, cinnamon, and salt; mix well. Mix in melted butter.
• Break bread into small pieces into the bowl and mix until well combined and bread is wet. Add chocolate chips and chia seeds; mix well.
• Divide mixture evenly between the prepared muffin cups and sprinkle with brown sugar.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

BREAD PUDDING MUFFINS

Steps:

• 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.
• Line a baking sheet with parchment paper. Set aside.
• 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.
• 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.
• Using a large ice-cream scoop, fill each muffin cup to just over rim. Place muffin pan on prepared baking sheet.
• 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.

CHOCOLICIOUS BREAD PUDDING MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine milk, egg whites, sugar and vanilla.
• Mix well.
• Stir in bread cubes and chocolate chips.
• Mix well.
• Let stand at room temperature 10 minutes.
• Spoon mixture into 12 paper-lined muffin cups.
• Bake 30 minutes or until puffed and set.
• Serve warm, at room temperature or chilled.
• Place leftovers in an air-tight container and freeze up to one month.

BREAD PUDDING CUPS WITH BOURBON SAUCE

Steps:

• For the bread pudding cups: Preheat the oven to 350 degrees F. Prepare a muffin tin with paper liners and spray the liners with nonstick cooking spray. (Alternatively, spray the insides of twelve 2-ounce ramekins with nonstick spray.)
• In a large bowl, whisk together the half-and-half, brown sugar, cinnamon, vanilla, salt and eggs. Add in the pecans, butter and bread and stir to coat. Let the mixture sit for 10 minutes.
• Carefully fill the muffin tins about two-thirds of the way up with the bread pudding mixture. Cook until the puddings set, about 25 minutes.
• For the bourbon sauce: In the meantime, add the cider, bourbon, brown sugar, butter, lemon juice and salt to a saucepan over medium heat and bring to a simmer. Simmer until the sauce reduces by one-half, about 10 minutes.
• Remove the bread puddings from the oven and let cool for 10 minutes. While still warm, use a skewer to poke a few holes into each pudding and pour in a couple of tablespoons of sauce. Serve immediately.

BREAD PUDDING MUFFINS

Steps:

• preheat oven to 350 degrees.
• spray muffin tins with nonstick spray.
• cube raisin bread.
• mix milk, egg whites, sugar, cinnamon, vanilla & apple juce.
• add cubed bread and raisins.
• let sit for 5 minute.
• fill muffin tins 3/4 full.
• bake for 30 minutes.
• let sit in pan for 10 minutes before serving.

BUTTERSCOTCH PUDDING MUFFINS

Steps:

• Position the rack in the center of the oven and preheat oven to 400°F To prepare the muffin tins, spray the indentions and the rims around them with nonstick spray or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
• Whisk the flour, sugar, pudding mix, baking powder, and salt in a medium bowl until uniform. Set aside.
• In a large bowl, whisk the egg, milk, melted butter, and vanilla until light and smooth. Stir in the butterscotch chips with a wooden spoon, then quickly stir in the flour mixture until moistened.
• Fill the prepared tins three quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until muffins are well browned with smooth round tops. A toothpick inserted in the center of one muffin should come out with a few moist crumbs attached.
• Set the pan on a wire rack to cool for 10 minutes . Gently tip each muffin to the side to make sure it isn't stuck. If it is, gently rock it back and forth to release it. Remove the muffins from the pan an cool them for 5 minutes more on the rack before serving. If storing or freezing, cool them completely before sealing in an airtight container or freezer safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.