Blueberry Bread Pudding Muffins

Imagine a cupcake pudding! A lot of you all loved the bread pudding before, here’s my own twist to the classic bread pudding, my special Blueberry Bread Pudding Muffins. Easy to carry around for picnics and tasty as ever. I had these at the Kempinski Hotel Dubai and ever since then, I’ve wanted to try my hand on my own version of it. So here it is! Try it out and share your comments!

You may also like Bread Pudding, Blueberry Muffins, Banana Muffins, Mixed Berry Muffins and Raspberry Muffins

Blueberry Bread Pudding Muffins:

Furthermore. I would like to give some tips for making blueberry bread pudding muffins. Firstly, try to use wild blueberries which are firm, plump and fragrant. Check the underside of the container for any wet spots because blueberries are now sold in plastic containers. If it is not available in the market, then you can add apple pieces instead of blueberries. Finally, you can also add full-fat milk and heavy whipping cream for extra richness instead of low-fat milk and cream.

Blueberry Bread Pudding Muffins 2017-09-22 06:45:35

Serves 12    Imagine a cupcake pudding! A lot of you all loved the bread pudding before, here's my own twist to the classic bread pudding. Easy to carry around for picnics and tasty as ever.                             Print        Prep Time   00:20        Cook Time   00:25        Total Time   00:45

Prep Time   00:20        Cook Time   00:25        Total Time   00:45                      Ingredients

1. 8 large sized loaves of bread (225 g) stale bread, cut into bite-sized cubes
2. 1/4 tsp salt
3. 1/2 tsp cinnamon powder
4. 1 cup fresh blueberries
5. 2 tbsp dried cranberries or raisins          For Custard
6. 3 large eggs at room temperature
7. 1/2 cup sugar (100 g)
8. 1 tsp vanilla essence
9. 2 tbsp butter, melted and cooled to room temperature
10. 3/4 cup low-fat milk (180 ml)
11. 180ml (3/4 cup) low-fat whipping cream          Instructions
12. Preheat oven to 165 degrees C. Then line 12 muffin cups pan with paper liners.
13. Meanwhile, beat the eggs and sugar in an electric stand mixer with paddle attachment or by using a hand mixer until slightly thick for about one minute at high speed.
14. Then add milk, whipping cream, melted butter, vanilla essence and salt, stir well by using a rubber spatula.. Now the custard is ready to use.
15. Place all the bread cubes in a wide bowl, then add cinnamon powder and blueberries, mix well.
16. Then pour the custard over the bread cubes, mix gently by using a rubber spatula and set it aside for 10 mins or until the bread cubes absorbed the custard.
17. Fill the muffin cups with pieces of bread equally.
18. If there is any custard leftover in the bowl, then spoon onto the muffins.
19. Finally, sprinkle some cranberries or raisins over the muffins. Gently press the bread cubes to compact.
20. Bake it for about 20 to 25 mins or until a toothpick inserted into the center of a muffin comes out clean. Place on a wire rack to cool.
21. Lastly, dust some powdered sugar over the blueberry bread pudding muffins while serving.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Blueberry Bread Pudding Muffins

Serves 1
Prep Time: 00:20
Cook Time: 00:25
Total Time: 00:45

Ingredients

• 8 (225 g) large sized loaves of bread
• 1/4 tsp salt
• 1/2 tsp cinnamon powder
• 1 cup fresh blueberries
• 2 tbsp dried cranberries or raisins
• 3 (at room temperature) large eggs
• 1/2 cup (100 g) sugar
• 1 tsp vanilla essence
• 2 tbsp (melted and cooled to room temperature) butter
• 3/4 cup (180 ml) low-fat milk
• 180ml (3/4 cup) low-fat whipping cream

Instructions

• Preheat oven to 165 degrees C. Then line 12 muffin cups pan with paper liners.
• Meanwhile, beat the eggs and sugar in an electric stand mixer with paddle attachment or by using a hand mixer until slightly thick for about one minute at high speed.
• Then add milk, whipping cream, melted butter, vanilla essence and salt, stir well by using a rubber spatula.. Now the custard is ready to use.
• Place all the bread cubes in a wide bowl, then add cinnamon powder and blueberries, mix well.
• Then pour the custard over the bread cubes, mix gently by using a rubber spatula and set it aside for 10 mins or until the bread cubes absorbed the custard.
• Fill the muffin cups with pieces of bread equally.
• If there is any custard leftover in the bowl, then spoon onto the muffins.
• Finally, sprinkle some cranberries or raisins over the muffins. Gently press the bread cubes to compact.
• Bake it for about 20 to 25 mins or until a toothpick inserted into the center of a muffin comes out clean. Place on a wire rack to cool.
• Lastly, dust some powdered sugar over the blueberry bread pudding muffins while serving.

By Santhi Therese
The Indian Claypot