Time 1h10m Yield 12 servings Number Of Ingredients 16 Steps:
For the bread pudding cups: Preheat the oven to 350 degrees F. Prepare a muffin tin with paper liners and spray the liners with nonstick cooking spray. (Alternatively, spray the insides of twelve 2-ounce ramekins with nonstick spray.) In a large bowl, whisk together the half-and-half, brown sugar, cinnamon, vanilla, salt and eggs. Add in the pecans, butter and bread and stir to coat. Let the mixture sit for 10 minutes. Carefully fill the muffin tins about two-thirds of the way up with the bread pudding mixture. Cook until the puddings set, about 25 minutes. For the bourbon sauce: In the meantime, add the cider, bourbon, brown sugar, butter, lemon juice and salt to a saucepan over medium heat and bring to a simmer. Simmer until the sauce reduces by one-half, about 10 minutes. Remove the bread puddings from the oven and let cool for 10 minutes. While still warm, use a skewer to poke a few holes into each pudding and pour in a couple of tablespoons of sauce. Serve immediately.
Time 35m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin or line with paper liners. Whisk eggs in a large bowl just until mixed. Add milk, white sugar, cinnamon, and salt; mix well. Mix in melted butter. Break bread into small pieces into the bowl and mix until well combined and bread is wet. Add chocolate chips and chia seeds; mix well. Divide mixture evenly between the prepared muffin cups and sprinkle with brown sugar. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Time 1h Yield 8 Number Of Ingredients 9 Steps:
Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot. In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.
Time 45m Yield 12 muffins Number Of Ingredients 14 Steps:
Preheat oven to 350 F (180 C). Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease top of the muffin pan. Line a baking sheet with parchment paper. Set aside. Pour all but 2 cups (500 mL) of the bread cubes in a large bowl. Add milk and cream and let stand for 3 minutes, then stir to mush up some of the cubes and let the liquid soak inches Stir in eggs, sugar, vanilla, brandy and butter. In a small bowl, stir together flour, baking powder, salt and cinnamon, then stir into wet ingredients. Add raisins and stir well to make a chunky butter. Stir in reserved breads cubes just to mix. Using a large ice-cream scoop, fill each muffin cup to just over rim. Place muffin pan on prepared baking sheet. Bake for 30 minutes or until muffins are golden with tips of firmer bread cubes golden brown. Let cool in pan 5 minutes. Unmold onto a serving platter on wire rack, dust with icing sugar.
Time 50m Yield 12 muffins Number Of Ingredients 8 Steps:
preheat oven to 350 degrees. spray muffin tins with nonstick spray. cube raisin bread. mix milk, egg whites, sugar, cinnamon, vanilla & apple juce. add cubed bread and raisins. let sit for 5 minute. fill muffin tins 3/4 full. bake for 30 minutes. let sit in pan for 10 minutes before serving.
Time 30m Yield 26 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line 26 standard muffin cups with paper liners. Combine dry mixes in a large bowl with water, vegetable oil, and eggs. Beat until smooth. Fold in mashed bananas and crushed wafers. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes.
