Ingredients for 8 servings
Custard:
4 cups whole milk
1/3 cup granulated sugar
1 vanilla bean or two teaspoons bourbon vanilla extract
8 large eggs
8 leftover muffins cut into large pieces
boiling water
Directions:
Preparation can be done a day ahead so that the custard soaks into the muffin pieces. If so, remove the sheet pan from the fridge 30 minutes before you begin baking. Preheat the oven to 325 degrees F when ready to bake in the morning.
Beat the eggs and sugar with a whisk until well incorporated. Add the milk, vanilla bean seeds or vanilla extract. Place buttered 12 ounce ramekins on a sheet pan. Add muffin pieces mixing the muffin types for interesting flavor. Pour the custard over each ramekin. These may be held in the fridge overnight. Place the sheet pan in the pre heated oven and add boiling water carefully to cover bottom of the sheet pan to protect the custard as it bakes. Bake for 35 – 40 minutes. The puddings will puff slightly. Serve warm or at room temp with fresh fruit, preserves, or whiskey sauce.
life is short,
eat dessert first
Muffin Bread Pudding