Muffin Monday: Bread Pudding Muffins

Bread Pudding Muffins

Ingredients:

• 1 cup Chopped Dry Dates
• 1 cup Water

• 1/2 cup Slivered Almonds

• 6 cups Bread Cubes (you can use any kind of “bread” you have around the kitchen, including cake or muffins that are past their prime.)

•  2 Eggs

•  2/3 cup Dry Milk
• 1 cup Warm Water
• 1/4 cup Butter

• 1/4 c Demerara Sugar (or Brown Sugar)

• 1/4 c Maple Syrup

• 1/2 teaspoon Nutmeg
•  1/2 teaspoon Cinnamon
•  1/2 teaspoon Salt

You’ll need a 12 count muffin tin and a roasting pan that is about the same size.

Directions

1. Preheat the oven to 350 degrees. Thoroughly butter the bottoms and sides of the muffin cups in the muffin tin.

2. Combine the Dates and the warm water and set aside for 5 minutes.

3. Grind the Almond Slivers in a blender, food processor or nut mill until you get an almond meal.

4. Shred the bread into 1/4″ chunks. You don’t want the bread cubes to be too big.

5. In a 2 cup liquid measuring container add 1 cup of warm water to 2/3 cups of dry milk. Stir until the dry milk is liquified. Drain the juice from the dates into the milk. Top off with additional water (so you have 2 cups of liquid) and stir.

6. Transfer the milk mixture to a large bowl.

7. Put the butter in the measuring cup and melt the butter in the microwave.

8. Add the butter into the milk mixture.

9. Add the sugar, maple syrup to the liquid.

10. Crack the eggs one at time into the measuring cup and beat slightly then add to the liquid.

11. Add the softened dates, nutmeg, cinnamon, salt and ground almonds to the liquid and mix thoroughly.

12. Slowly incorporate the bread cubes until they are completely saturated.

13. Prepare a water bath for the muffin tin. To do this place a couple of cups of water in the roasting pan and test by putting the muffin tin inside. When the water comes about 2/3rd’s the way up the sides of the muffin cups you have enough water in the pan. The muffin tin should sit on top of the roasting pan, so there is water at the bottom and sides of the muffin cups.

14. Fill the muffin cups with the bread pudding mixture. Using a spoon press down on the mixture to compress it into the muffin cups. (I had more than enough for 12 muffins.)

15. Carefully put the muffin pan into the water bath and place both into the center of your hot oven.

16. Bake for 25 minutes. The Bread Pudding Muffins will start to pull away from the sides of the pan when ready.

17. VERY CAREFULLY remove both pans from the oven and let rest 5 minutes. Remove the Muffin Tin from the water bath and let rest another 5 minutes.

18. Place a tray over the muffin tin and invert to release the muffins. If they stick run a knife around the edge of the muffin cups and try again.

19. Let cool an additional 5 to 10 minutes before enjoying. These are moist and dense so refrigerate any leftover Bread Pudding Muffins. (Reheat for 30 seconds in the microwave to rewarm when you’re ready to eat them.)

These are great for breakfast instead of french toast of pancakes or as a dessert. You can serve plain or with a touch of whipped cream or a splash of maple syrup.

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