Sometimes I just have some quickbread I have tired of that I want to be rid of, but I don’t want to toss out. Maybe a muffin or two that’s getting kind of old and dry … or sometimes when I try to lighten a recipe, it just doesn’t turn out quite like I wanted it.
Does that ever happen to you? Well, next time it does, don’t throw it away! Take that quickbread and transform it into a lovely, soft comforting warm bread pudding.
This one is made with some chocolate/PB chip muffins I made for our camping trip. They turned out good, but not quite moist enough. I will try them again and post the perfected recipe once I get it, but in the meantime I wanted to share this cool trick with you for those not-so-great quickbread recipes or old stale muffins you just can’t bear to throw out.
You could do this with any kind of quickbread or muffins. All you’re doing health-wise is adding a little extra protein and calcium, but taste-wise, you’re creating a moist, sweet flavor sensation.
This is sized for a small serving — a big dessert or breakfast for one, or it’s a lovely sharing size for after dinner dessert for two.
Bread Pudding Magic
Ingredients:
- 2 medium sized muffins or 2-3 slices of quickbread (Decadent Double Chocolate Zucchini Bread would be perfect for this! Regular Zucchini bread would be great too … I can also imagine apple bread, cranberry bread … oh my, what you could do with this!)
- 1/2 c. of 1% milk — Or for the lactose intolerant, soy milk would work fine too.
- 1 egg, beaten
- A little raw turbinado sugar for the top
- Other toppings as desired: chocolate chips, nuts, berries, chopped fruit
Directions:
- Spray an oven-safe bowl or small baking dish with cooking spray.
- Cut up the muffins or quickbread into small chunks and place in the bowl.
- Pour the milk over the bread and let sit about 15 minutes, tossing a few times to make sure all the bread gets a turn soaking in the milk.
- Beat the egg well.
- If you want to add a little “adult” taste and fun to your pudding, add a couple teaspoons of a liqueur that complements the flavors from the quickbread. For a chocolate, try coffee liqueur or Bailey’s. For a fruity bread, perhaps some chambord or amaretto or rum. Whisk the liqueur into the egg.
- Pour the beaten egg over the soaked bread and stir gently.
- Sprinkle with a bit of raw sugar (just 1/2 T or so) and add the toppings of your choice. I used a few chopped peanuts and some dark chocolate chips for this one, but I could imagine puddings with raspberries, rhubarb, peaches, almonds, apples … the possibilities are endless!
- Bake at 350 degrees F. for about 20 minutes or until the pudding is set in the middle. Just touch it gently in the middle–if it bounces back, it’s done.
- It’s best eaten warm shortly after you pull it out of the oven … it is also lovely topped with ice cream or whipped cream.
7 comments
Wow this looks delicious!!!! I’ve never made brad pudding and haha it sounds like a great magic! I’m your new follower!
Thanks Nami! It IS delicious and so simple! Most bread puddings are made with leftover bread (like a crusty french bread), then you add a sugary egg mixture … with this one the sweetness is already there so you don’t need any more sugar. So glad to have a new follower 🙂
I don’t even like bread pudding but I would try this one, it looks scrumptious!!
[…] one person … and I tire of the same thing over and over … what if we just work a little bread pudding magic on […]
I Love This! I don’t like to toss anything out, either. I think I will try this in the microwave. I have some left over brownies…can you imagine that? Thanks for the magic touch, sweetie! <3 and hugs!
What? Leftover brownies? How does that happen? I hope they make a lovely brownie pudding!
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