Raisin Muffin Bread Pudding |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I needed to do something to use up some stale cinnamon-raisin English muffins, so I came up with this. Very tasty! I used Brinley Gold Coffee Rum. Ingredients:
4 cinnamon raisin english muffin (about 1/2 lb) |
1/2 cup raisins |
3 eggs |
1 -1 1/4 cup milk |
1/4 cup brown sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon ground ginger |
1 pinch ground cloves |
1/4 teaspoon freshly grated nutmeg |
1/2 teaspoon vanilla extract |
1/4 cup rum or 1/4 cup bourbon |
1 tablespoon white sugar |
Directions:
1. Split English muffins, then cut into small pieces (I cut each in 4 strips, then turned 90° and cut in 4 again). Place in bowl with raisins.
2. In a large measuring cup, beat eggs. Add enough milk to make 2 cups total liquid. Add brown sugar, spices, vanilla and rum, and combine thoroughly. Pour over bread cubes.
3. Preheat oven to 350°F Allow bread to soak for 15 minutes while oven preheats. Meanwhile, spray a 1.5-qt souffle dish with non-stick spray. Place souffle dish on cookie sheet to catch any spillover.
4. Pour bread mixture into souffle dish. Sprinkle with white sugar, and bake in preheated oven 60 minutes. Allow to cool 5 minutes before serving.
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