Sourdough Bread Pudding Muffins With Dried Fruits And Nuts
Are you looking for a creative way to use up your leftover sourdough bread? Make these easy and delicious sourdough bread pudding muffins in a pinch. Create a delicious and filling breakfast on the go by utilizing your stale sourdough bread and avoiding waste.
Equipment
- 1 Muffin sheet (for 12 muffins)
Ingredients
- 400 g cubbed sourdough bread (a small boule) stale or fresh
- 50 g dried fruits (I used a mix of sultanas and cranberries) approx. 1/4 cup
- 70 g chopped nuts (I used a mix of Brazil nuts, pecans, cashews, almonds, and hazelnuts) approx 1/3 cup
- 240 g heavy cream (double cream) approx. 1 cup
- 240 g whole milk approx. 1 cup
- 3 large eggs
- 70 g brown sugar approx. 1/3 cup
- 1 tsp vanilla extract
- zest from 1 orange
- 1/2 tsp cinnamon
- 2 tbsp powdered sugar (icing sugar) optional
Instructions
- Slice the sourdough bread into small cubes (no bigger than 1 inch/2.5 cm).
- Chop the mixed nuts into small chunks (not too fine, not too big).
- In a large mixing bowl, whisk together the eggs and brown sugar until frothy.3 large eggs, 70 g brown sugar
- Add the orange zest, cinnamon, and vanilla extract.1 tsp vanilla extract, zest from 1 orange, 1/2 tsp cinnamon
- Add the milk and heavy cream to the mixture and whisk until well combined.240 g whole milk, 240 g heavy cream (double cream)
- Now it's time to add the sourdough bread cubes, dry fruits, and chopped nuts.400 g cubbed sourdough bread (a small boule), 50 g dried fruits (I used a mix of sultanas and cranberries), 70 g chopped nuts (I used a mix of Brazil nuts, pecans, cashews, almonds, and hazelnuts)
- Mix really well and put the bowl in the refrigerator for 2 hours or more.
- Take the bowl out of the fridge and give it another good mix.
- Preheat the oven to 330°F (165°C).
- Line your muffin tray with paper cups and fill in each cup with the mixture.
- Pour over the top of each muffin the remaining liquid from the bowl.
- Bake for 45 minutes or until golden brown and crispy on the top.
- Leave the muffins in the tray for a few minutes and then transfer to a wired rack to cool down.
- Sprinkle some powdered sugar on top (optional).2 tbsp powdered sugar (icing sugar)
- Serve warm or store them in an airtight container for future use.
- Enjoy!