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25da99c5 152b 42d5 962a 3345e413ac1c  2016 04 13 11 26 01
Posie Harwood
Posie Harwood

Turn leftover muffins into bread pudding! Cut up muffins (or any pastry or sweet carb-y thing). Whisk together 2 or 3 eggs, 1/2 cup of sugar, 3 cups of milk (I like a combo of whole and buttermilk), a pinch of salt, and any spices that pair well with your pastry (cinnamon cardamom and nutmeg are often good). Pour over the muffins in a greased baking dish, let soak for 20 minutes. Bake at 325 for about 1 hour, until custard is set and the pudding begins to brown.

Hope
Hope
Seems we like it the same. I'll post how it turns out. And thank you so very much for your advice!
Hope
Hope
Yes! A sugar crust...with maybe some course black pepper. I'm working on a candied violet custard sauce to serve with and I like pepper with flowers for whatever reason. Because of the sauce, I was thinking of decreasing the fluid a wee bit. But you think it should hold and be springy? Oh, this is going to be delicious fun! Thanks
Posie Harwood
Posie Harwood
Whoaaa that sounds incredible. I'd still stick with the ratios as is BUT that will also depend on how you like the texture of your bread pudding. I like mine a bit firmer which is how this turned out -- soft but not too pudding-y.
Hope
Hope
This is formula cooking at it's best...thank you! Have you had an luck using stale croissants? Was looking to get scrappy with them in bread pudding fashion but wasn't sure if I should tweak the fluid to bread ratio.
Posie Harwood
Posie Harwood
Stale croissants are ??. I wouldn't tweak the fluid ratio -- the custard should be plenty as is. I actually think not overdoing the liquid is better because then the top gets nice and crunchy. I'd suggest sprinkling some raw sugar over the top before baking to get a crunchy sugared crust!