Pumpkin Bread Pudding Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A bread pudding baked in muffin tins. Nice flavors Ingredients:
nonstick spray for muffin pan |
1 baguette, sliced 1/2-inch thick |
4 large eggs |
4 cups buttermilk |
15 ounces pumpkin puree |
1 cup packed dark brown sugar |
1 tablespoon pumpkin pie spice |
1 teaspoon pure vanilla extract |
1/4 teaspoon kosher salt |
confectioners' sugar for dusting |
Directions:
1. Preheat oven to 300F degrees.
2. Spray muffin tin with nonstick spray.
3. Toast bread on baking sheet in oven.
4. Turn and bake until lightly browned, about 20 minutes.
5. In large bowl, whisk together eggs, buttermilk, pumpkin puree, brownsugar, pie spice, vanilla and salt.
6. Add toasted bread.
7. Cover with plastic wrap by pressing it directly to surface.
8. Place a small plate inside bowl on top of plastic to weigh down bread as it soaks upcustard.
9. Let soak for 25 minutes.
10. Transfer mixture to prepared muffin tins by spooning to 2/3 full.
11. Bake until firm, about 45 minutes, or until toothpick inserted comes
12. out clean.
13. Let cool 10 minutes and dust with confectioners' sugar
14. before serving.
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