Bread Pudding Muffins

This week there will be 2 batches of baked goods! With leftover bread, I started the week off with Bread Pudding Muffins. Of course the type of bread you use is crucial - I used Italian bread in this recipe but I would recommend French bread where it's more sturdy with a thinner crust. The muffins also hold apple chunks and raisins making it a soft and sweet start to the week!

Apparently, centuries ago, it's very common for households to have a large bowl sitting in the kitchen to "collect" all stale bread. Once the bowl was full, it's time for a rich and creamy bread pudding. Interesting!

Here's what you'll need for these muffins:

- 7 cups of bread cubes (French, Italian, Broiche or Croissant and crusts can be left or removed)

- 1 cup light cream

- 1 cup milk

- 4 eggs (beaten)

- 2/3 cup white sugar

- 2 teaspoon vanilla extract

- 6 tablespoon butter (melted and cooled)

- 1/3 cup flour (do not sift)

- 1/2 tablespoon baking powder

- 1/2 teaspoon salt

- 1/2 teaspoon ground cinnamon

- 1 tablespoon grated lemon zest (outer skin of lemons which contains the fruit's flavour and fragrance)

- 1/2 cup raisins

- 1 apple (cut in chunks)

And we're ready to bake bake bake!

1. Preheat the oven to 350 degrees F, 177 degrees C. Butter the muffin tin.

2. Cut the bread into cubes and the apples into small chunks.

3. Place the bread cubes in a large bowl, add light cream and milk. Let it stand for 5 mins.

4. In another bowl, stir together the beaten eggs, white sugar, vanilla extract and butter. Then pour in over the bread cubes.

5. In another bowl, combine the flour, baking powder, salt, ground cinnamon and grated lemon zest.

6. Stir the flour mixture into the bread cube mixture.

7. Fold in the raisins and apple chunks.

8. Divide the batter into the muffin tins filling it up to the brim.

9. Bake in the oven for 25 - 30 mins until the a toothpick comes out clean.

Leave them in the tin for 10 mins and remove the muffins, let it cool on a wire rack. You can have this with confectioners' sugar topped over or with a scoop of vanilla ice cream! You can also store them at room temperature for 2-3 days.

This recipe is easy and it takes less than an hour to prep! Try them!