Vicky, Matt, Molly, Tanis, Mr. Nomad and I decided to get together on Saturday night before we all parted ways for our Saturday plans. For this special occasion (because isn’t any gathering with friends a special occasion?), I decided to serve my esteemed guests Bread Pudding.
Why did I decide on Bread Pudding?
Simple. I ordered one too many baguettes a few days ago and I had a full loaf just begging to be turned into this classic dessert.
More or less any dessert can be made into a mini version of itself and Bread Pudding is no exception. In fact, I enjoyed it more than the full pan version. If not baked all the way through, the middle of the Bread Pudding in a large pan can be soggy and not very appealing.
I’m not a fan of soggy Bread Pudding.
Not at all.
The Bread Pudding should be crisp on top and moist in the centre. Baked in a cupcake tin, these desserts are cooked all the way through, super easy to serve and they still look pretty! Bread Pudding can also look sloppy and messy once served, but again, not an issue when you use a cupcake tin!
I topped the Mini Bread Puddings with the best sauce to cross my lips in a while, Balsamic Strawberry Sauce that Molly got me hip to a while back. I had some Goma Greens strawberries that I wanted to incorporate in the Bread Pudding, but I knew I did not want to bake the strawberries with the Bread Pudding. Baked strawberries is not my favorite way to eat strawberries. The flavor just disappears during the baking process, which is a pity when it comes to Goma’s berries!
A funny side note. The next day, my son was so excited to have Bread Pudding. When I put the Mini Bread Pudding in front of him he threw his hands up and questioned what kind of name was Bread Pudding, if the dessert didn’t even have pudding in it. For those of you who don’t know my son, he’s a pretty mellow kid unless he’s mad, then he turns into the Hulk. A promised, but nonexistent pudding made him mad, as it should. But I told him to chill out and try the Bread Pudding before he continued on his tirade. In between him shovelling forkfuls of Bread Pudding in his mouth I explained to him, that this is a British dessert and in the UK, they call dessert…. Pudding.
So maybe all misconceptions could have been cleared by just calling it: Bread Dessert.
But that doesn’t sound all so fancy now does it?
This classic bread pudding is conveniently baked in muffin tins for easy serving and sharing!
- 1/4 cup Butter, divided
- 1 cup Milk (+1/4 cup if needed)
- 1 cup Heavy Cream
- 1/4 cup Sugar
- 1/4 cup Brown Sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon Nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 large egg + 1 large egg yolk
- 1 French Baguette, sliced to bite sized pieces
- 2 tablespoons Powdered Sugar
- 1 teaspoon Almond Extract
- Fresh Strawberries
- Melt the butter in a medium bowl. Whisk in the milk, cream, sugar, cinnamon, nutmeg, vanilla and almond extract.
- Stir in the eggs and yolk. If the mixture seems dry, add an extra 1/4 cup milk.
- Add cubed bread let sit while preheating the oven.
- Preheat oven to 350F and butter a 12 cup muffin tin.
- Divide the bread mixture evenly into the muffin tin.
- Bake 30 minutes.
- Let sit 10 minutes before using a butterknife to remove the bread puddings from the tin.
- Garnish with lots of mint leaves and fresh strawberries for a refreshing bite.