I grew up as a cookie girl, and I would say I am now pretty wholly a cookie lady, but about 5 years ago while cooking for a school lunch program with Acre Gourmet I came across bread pudding. The name itself had really never sounded appetizing to me, but I followed their menus and I remember the outcome of their bread pudding recipe dropped every jaw that tasted it.
This week I tried to recreate that recipe in the form of a mini muffin, and it worked out great.
Berry and Chocolate Bread Pudding Bites
- 4 Cups cubed stale bread
- 1/2 cup melted butter or coconut butter
- 1/8 tsp cinnamon
- a pinch of cayenne
- 2 tbsp brown sugar
Preheat your oven to 375. In a large bowl, toss bread crumbs with melted butter until all cubes are coated. Add sugar, cinnamon and cayenne and toss again until evenly mixed.
Spread cubes out on a sheet tray and bake for 5 minutes, or until nice and hard. If you start out with non-stale bread, you will have to cook a little bit longer. Once finished, set aside.
- 5 eggs
- 1 cup brown sugar
- 1 cup milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp ground/shaved nutmeg
- 1 pinch salt
In large bowl, whisk eggs until very well mixed, about 4 minutes. Mix in milk and whisk until well incorporated. Add sugar, vanilla, cinnamon, nutmeg and salt and mix about 2 more minutes, until well combined.
Add baked bread cubes to egg mixture and stir around with a wooden spoon to make sure that all are coated for about 5 minutes. Cover and refrigerate for at least 20 minutes and up to 24 hours so that the bread soaks up the egg mixture nice and wholly.
While bread soaks, grease muffin tin with coconut oil.
Once the bread looks nice and plump, add the following and mix well.
- 3/4 cup chocolate chips
- 1 cup mixed berries, frozen or fresh (raspberries, blackberries, strawberries, blueberries)
Next, spoon heaping portions of your batter to each muffin zone. Be sure to get a good mix of breadcrumbs, chocolate chips and berries in each one. After all molds are full, distribute any remaining eggy liquid among them.
Bake at 375 for 30 minutes, or until nice and golden. You will know they are finished when a fork inserted comes out clean.
Let cool for at least an hour. The bread pudding will utilize this time to set.
Run a butter knife around the perimeter of each bread pudding bite to help release it and voila! Puddin' bites!!