19 July, 2015
Bread & Butter Pudding Muffin Cups
Bread & Butter Pudding Muffin Cups
Makes: 12 standard sized muffin
Ingredients:
- 8 slices of fruit bread, buttered both sides
- 300ml thickened cream
- 50ml full cream milk
- 4 eggs
- 1/2 cup raw (or brown) sugar
- 1/4 cup butter, melted
- 2 teaspoon vanilla essence
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon all spice
- 1 cup sultanas
Method:
- Preheat oven to 180 degree Celsius and grease non-stick muffin tray or line with paper cups.
- Mix fruit bread cubes with cream in a bowl, rinse the cream container out with about 50ml of milk and add, let sit for about 10 minutes or until milk is all soaked up.
- Combine eggs, sugar, butter, vanilla, spices and sultanas in separate bowl.
- Combine egg mixture and bread mixture and spoon the mixture into the prepared muffin tin filling to the top press down and fill to the top again.
- Bake in the preheated oven 35-45 minutes.
- Let cool in pan for about 15 minutes, then remove to a cooling rack.
Recipe notes:
- Normal white bread can be used instead of fruit bread
- Any dried fruit and/or chocolate chips are able to be added into the batter.
- Store in an airtight container for a maximum of 5 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.