Bread pudding muffins.
7 cups of bread crumbled (I used 10 slices of white bread without crust)
1 cup (240 ml.)
double cream 1 cup (240 ml.) Of
milk 4 large eggs, lightly beaten
2 / 3 cup (135 gr.)
sugar 2 teaspoons pure vanilla extract (I used sent me Adi, a delight)
6 tablespoons (84 gr.) unsalted butter ,
melted and cooled 1 / 3 cup (45 gr.)
flour 1 / 2 teaspoon baking powder
1 / 2 teaspoon salt
1 / 2 teaspoon ground cinnamon 1 tablespoon grated
lemon
1 / 2 cup raisins (I used currants, Vahine brand are very tiny and have no seeds) 1
Grany Smith apple small, peeled, cored and chopped.
Preheat oven to 177 º C (180 º C I got that after I went down slightly to 165-170 as the muffins metal mold is black and absorbs enough heat.) Place rack in center of oven. Grease pan with butter, I used one as this.
Place the bread in a bowl and add the cream and milk, let stand 5 minutes.
Add the beaten eggs, sugar, vanilla and butter and stir.
In a separate container, mix flour, yeast, salt, cinnamon and lemon zest. Join the dry mixture to the bread mixture and stir again. Finally add raisins and apple slices. Spread evenly
the batter between the pans and bake for 25-30 minutes or until toothpick comes out clean. Place on a wire rack to cool. You can sprinkle with caster sugar before serving.
During the preparation of these muffins I noticed that the dough was too liquid (dripping), I think partly because I used white bread (not homemade) that when everything is very soft crumb a high water content and less flour if you use a normal bread. What I did was add about 3 / 4 cup flour rather than the original recipe until I got the texture of a mass of normal muffins. Yes, the flour mixture just until incorporated, if removed in excess are tough, but this trick applies to all muffins. In the recipe with these ingredients put out 12 units, I went 19 and filling the molds almost to the edge.
Again I returned to The joy of baking and this time for a delicious muffin recipe recommended, so easy and so good results.
acknowledge that the desserts are classic and simple that I like a flan, rice pudding, French toast and bread pudding special. Something you can do with leftover bread, but not just bread, even with any type of pastry that on (if space remains, of course) as a croissant, panettone, brioche, etc .... in this case I used half a bag of bread he was about to expire (and before it expires, recycle).
The combination of apple, cinnamon, lemon, vanilla and milk is really good. Have gone spongy, soft, no holes in, as should be the muffins. I hope you like it!.
7 cups of bread crumbled (I used 10 slices of white bread without crust)
1 cup (240 ml.)
double cream 1 cup (240 ml.) Of
milk 4 large eggs, lightly beaten
2 / 3 cup (135 gr.)
sugar 2 teaspoons pure vanilla extract (I used sent me Adi, a delight)
6 tablespoons (84 gr.) unsalted butter ,
melted and cooled 1 / 3 cup (45 gr.)
flour 1 / 2 teaspoon baking powder
1 / 2 teaspoon salt
1 / 2 teaspoon ground cinnamon 1 tablespoon grated
lemon
1 / 2 cup raisins (I used currants, Vahine brand are very tiny and have no seeds) 1
Grany Smith apple small, peeled, cored and chopped.
Preheat oven to 177 º C (180 º C I got that after I went down slightly to 165-170 as the muffins metal mold is black and absorbs enough heat.) Place rack in center of oven. Grease pan with butter, I used one as this.
Place the bread in a bowl and add the cream and milk, let stand 5 minutes.
Add the beaten eggs, sugar, vanilla and butter and stir.
In a separate container, mix flour, yeast, salt, cinnamon and lemon zest. Join the dry mixture to the bread mixture and stir again. Finally add raisins and apple slices. Spread evenly
the batter between the pans and bake for 25-30 minutes or until toothpick comes out clean. Place on a wire rack to cool. You can sprinkle with caster sugar before serving.
During the preparation of these muffins I noticed that the dough was too liquid (dripping), I think partly because I used white bread (not homemade) that when everything is very soft crumb a high water content and less flour if you use a normal bread. What I did was add about 3 / 4 cup flour rather than the original recipe until I got the texture of a mass of normal muffins. Yes, the flour mixture just until incorporated, if removed in excess are tough, but this trick applies to all muffins. In the recipe with these ingredients put out 12 units, I went 19 and filling the molds almost to the edge. Again I returned to The joy of baking and this time for a delicious muffin recipe recommended, so easy and so good results.
acknowledge that the desserts are classic and simple that I like a flan, rice pudding, French toast and bread pudding special. Something you can do with leftover bread, but not just bread, even with any type of pastry that on (if space remains, of course) as a croissant, panettone, brioche, etc .... in this case I used half a bag of bread he was about to expire (and before it expires, recycle).
The combination of apple, cinnamon, lemon, vanilla and milk is really good. Have gone spongy, soft, no holes in, as should be the muffins. I hope you like it!.
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