Bread Pudding Muffins With White Sauce. Recipe for a bread pudding dessert that is moist, sweet and delicious.
Bread Pudding Muffins With White Sauce
- 2 tablespoons unsalted butter
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- pinch nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg + 1 large egg yolk
- 2 1/2 cups stale white bread cubes from about 3 slices of bread
- 2 cups milk
- 1 egg beaten
- 1/2 cup sugar
- 3 tablespoons flour
- 5 tablespoons water
- sprinkle of nutmeg
- sprinkle of cinnamon
Preheat the oven to 325 degree F.
Grease 6 cups of a muffin pan with oil or cooking spray.
Melt the 2 tablespoons of butter in a medium bowl. Whisk in the milk, cream, sugar, cinnamon, nutmeg, vanilla and almond extract. Stir in the egg and egg yolk (reserve the egg white for another use).
Add the bread cubes, stir and let sit for 5 minutes.
Divide the bread cubes between the 6 muffin cups, not worrying so much about the liquid. After all of the bread is divided, even out the amount of liquid between the cups. Fill about three-fourths of the way in each cup.
Bake the bread puddings for 30 to 40 minutes. Or until top is slightly brown and pudding sets.
Cool then remove from muffin pan.
Put milk in medium size sauce pan, bring to a gentle simmer.
Add beaten egg, blending continuously with whisk.
Add sugar; continue to whisk.
Mix flour with water. Add slowly to mixture, still whisking.
Stir mixture till it becomes thick, but still able to pour
Sprinkle with nutmeg and cinnamon.
Serve warm over muffins.
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