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In my groggy state yesterday, forgot to put the baking powder in my muffin mix... no banana muffins on the table yesterday! So I remembered another time when I used the 'mess' to create a bread pudding. Here's what I do and it brings raves from the guests.
3 eggs, separated
10 cups leftover muffins [ I used the banana, blueberry, and spice muffins that I had. Doesn't matter if they're stale.]
1 cup frozen blueberries, 1 cup raspberries, apples or whatever fruit you have on hand [ to total two cups of fruit]...can be canned and then I would use the juice of the canned fruit and reduce my milk accordingly to still use two cups of liquid.]
2 cups milk
1/2 cup brown sugar [I sometimes eliminate the sugar if my muffins were already full of the sweet stuff!]
11/2 tsp vanilla
1/2 tsp nutmeg
Grease large casserole dish. Crumble muffins into dish. Soak muffin mix in milk for 10 minutes. Add chosen fruit and mix gently.
In separate bowl stir together egg yolks, sugar if using and vanilla. Gently stir into muffin mix. Beat egg whites until stiff and fold into muffin mixture. Place pan of water in bottom of of 350 degree oven to 'steam' pudding'. Bake for approximately one hour. {Can also be made in individual custard cups] Mixture can be frozen and thawed overnight in the fridge, then microwaved at breakfast before serving.
Top or offer side serving of french vanilla yogurt and/or whipped cream and fresh fruit. Very tasty say the guests
Lani Mitchell
Arbutus Garden House B&B,
Vancouver, BC
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