oven to 350 degrees F (177 degrees C). Place rack in the center of the oven.
Line 12 muffin cups with paper liners.
Place the bread cubes in a large
Custard: In an electric mixer
(or with a hand mixer), beat the eggs and sugar until thick (about 2 minutes). Beat in the vanilla extract. Then
stir in the melted and cooled butter and milk. Stir the custard into the bread
cubes and let stand for five to ten minutes.
In a separate bowl, whisk the flour
with the baking powder, salt, and ground cinnamon. Stir the flour mixture into
the bread cube mixture and then fold in the raisins and apple chunks.
Evenly divide the
mixture among the 12 muffins cups, using two spoons or an ice cream scoop.
Gently press the bread cubes to compact.
Place the muffin tin on a
baking sheet and place in the oven. Bake for about 20 to 25 minutes, or until
golden brown and a toothpick inserted in the center comes out clean. Place on a
wire rack to cool. Can dust with confectioners (icing or powdered) sugar before
Bread Pudding Muffins:
cups bread cubes, cut into bite sized
like to use French bread. The bread can be fresh or stale and crusts can be left
on or removed.)
peeled and cored apple, diced
1 cup sultanas
3/4 cup (150
grams) granulated white sugar
teaspoons pure vanilla extract
(57 grams) unsalted butter, melted and cooled
2 cups (480 ml) whole (full fat) milk
1/4 cup (35 grams) all
1/2 teaspoon baking powder
1/4 teaspoon salt
teaspoon ground cinnamon (optional)