Apple muffin bread puddings
I made some apple muffins to use up some aging apples — just put chunks of apples and some spices into a generic plain muffin recipe, and topped them with turbinado sugar. We ate some muffins for breakfasts for a few days, and then got bored and forgot about them.
A week later, I pulled the bag of muffins out of the fridge; they were no longer fresh enough to eat on their own, but I didn’t want to waste them. Instead, I made bread pudding out of them!
Some people maintain that you should only make bread pudding with yeast bread, but this seems silly to me; I have never had any problems making it with quickbreads. This recipe makes individual puddings cooked in ramekins, but you could make it in a larger dish as well; it may need more cooking time in a larger dish.
Apple Muffin Bread Pudding
- 4 leftover apple muffins
- small handful dried sour cherries
- 2 eggs, beaten in a measuring cup
- enough cream and/or milk to fill the measuring cup to about 1 1/4-1 1/3 cups
- 1 tsp vanilla extract
- 1 tsp lemon extract
Preheat oven to 350F.
Tear the muffins into pieces and place the pieces in 6 ramekins. Sprinkle the dried cherries over them. Combine the beaten eggs, the milk, and the extracts well, then pour into the ramekins.
Cover ramekins with aluminum foil and place in oven.
Bake for 40 min, uncover, and bake 10 minutes more. Serve puddings warm.