Happy Thanksgiving weekend! One of the random items we had left over from Thursday's epic feast was a full loaf of sourdough. I had used sourdough bread for stuffing, but as I always do, I overbought. So here I was, with an extra loaf of tasty bread. Fortunately, we also had a Sunday-morning play date on the books, so I knew just how to use it.
The nice things about bread pudding muffins, as opposed to a big pan of the stuff:
1. Easy to transport
2. More crusty bits
3. Portion control (unless, like me, you eat several. But I digress...)
4. More crusty bits
Anyway -- without further ado, here's the recipe. Mine didn't come out very sweet -- if you want them on the sweeter side, you could add some more sugar to the custard or serve them with some warmed maple syrup. (Or drizzle on some warm caramel sauce -- I won't judge.)
Cinnamon-sugar sourdough bread pudding muffins
Makes about 15
1 lb. sourdough bread
2 tsp. cinnamon
6 large eggs
1/2 cup packed dark brown sugar
Generous pinch of salt
1 cup heavy cream
2 cups whole milk
2 tsp. vanilla extract
2 Tbsp. sugar
1. Cut bread into cubes; place in a large bowl and toss with 1 1/2 tsp. cinnamon.
2. Whisk eggs until lightly beaten. Whisk in brown sugar (be sure to get out any lumps), salt, cream, milk and vanilla until well combined. Pour over bread and fold until all bread is moistened. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat oven to 325ºF; line a muffin tin with paper or foil liners. (If you have a 12-cup and a 6-cup, do 12 and 3; if not, just bake the first 12 and then the last 3.) Mound the bread mixture in the muffin cups, piling them high. Pour any leftover custard into the cups. Combine the sugar with the remaining 1/2 tsp. cinnamon and sprinkle over the puddings.
4. Bake until lightly browned, slightly puffed and cooked through, 40 to 45 minutes. Serve warm.