How to Make Bread Pudding in Muffin Tins

Bread pudding can be simple or elegant.

Bread pudding is a classic of down-home frugality, transforming leftover bread into a rich and satisfying dessert with the addition of eggs and cream. The pudding is normally baked in a single large baking or casserole dish, but this can create a problem. The edges of the pan tend to cook and set well before the middle, so the hapless baker must choose between overcooked sides or an undercooked middle. One way around this is to stir the pudding midway through the baking time, which evens the cooking but spoils the appearance. Another option is to bake it in muffin pans.

Things You'll Need

• 7 or 8 cups of bread, either stale or deliberately dried in the oven.
• 2 mixing bowls
• Eggs
• Sugar
• Milk, heavy cream or half-and-half
• Vanilla, rum or cinnamon (optional)
• Raisins or chopped dried fruit (optional)
• Muffin pan
• Paper muffin cups
• Pan spray

Instructions

1. Cut your stale or dried bread into cubes or small rectangular croutons. Place them in a large mixing bowl.

2. Beat the eggs and sugar together in a second mixing bowl, until well combined. Heat the milk or cream in your microwave and stir it into the eggs, stirring constantly to prevent the eggs from cooking.

3. Whisk in vanilla, rum, cinnamon or other flavors as desired. Pour the egg mixture over the bread and allow it to rest in the refrigerator for at least one hour or as long as overnight, so the bread can soak up the custard mixture. If you wish to add raisins or other chopped dried fruits, add them at this point.

4. Line a muffin pan with paper cups. Spray the cups with pan spray, otherwise the custard will tend to soak into them and stick. Use a large serving spoon to fill each cup to the brim.

5. Bake the bread puddings at 350 F for 30 to 35 minutes, until the middle is set. Remove from the oven and serve hot or cold with your favorite sauce.

Tips & Warnings

• You can use any bread for this purpose, from the most robust artisanal multigrain loaf to a mundane store-bought sandwich loaf. Use rich brioche, challah or panettone for an especially fine dessert.

References

• The Professional Pastry Chef: Bo Friberg
• The Joy of Baking: Bread Pudding Muffins
• Leite's Culinaria: Bread Pudding Muffins