Chunks of leftover bread in a buttery, creamy, cinnamon-laced custard . Yum! This recipe is so easy to throw together and is great for breakfast or dessert. Recipe is from Marcy Goldman, excellent baking cookbook, "The New Best of BetterBaking.com"
- 1656.13 ml cubed challah (1.75 L) or 1656.13 ml brioche bread (1.75 L) or 1656.13 ml croissants (1.75 L) or 1656.13 ml another bread (1.75 L)
- 118.29 ml milk (125 mL)
- 354.88 ml warm half-and-half (375 mL) or 354.88 ml light cream (375 mL)
- 4 eggs
- 158.51 ml sugar (160 mL)
- 9.85 ml pure vanilla extract (10 mL)
- 14.79 ml brandy (15 mL) (optional)
- 118.29 ml unsalted butter, melted (125 mL)
- 78.07 ml all-purpose flour (80 mL)
- 14.79 ml baking powder (15 mL)
- 1.87 ml salt (1.5 mL)
- 1.23 ml ground cinnamon (1 mL, increase to 1/2 t if you really like cinnamon)
- 118.29 ml golden raisins, plumped and patted dry (125 mL) or 118.29 ml diced fresh apples (125 mL) or 118.29 ml dried cranberries (125 mL)
- icing sugar mixed with touch cocoa or cinnamon, for dusting
- 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.