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Breakfast Bread Pudding Muffins
A naturally flavored muffin packed with fresh and dried fruits, nuts and whole wheat bread. A wonderful addition to the brunch table. Your guests will not believe that there is no additional sugar in the batter!
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 3 minutes
- Yield: 12 muffins 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 slices of whole wheat or whole grain bread, toasted, ripped into bite sized pieces
- 1 large banana, chopped into 1/2 inch pieces
- 1 large sweet apple, peeled and chopped into 1/2 inch pieces
- zest from one orange
- 1/2 tsp cinnamon
- 1/2 cup either golden raisons or dried cranberries (a mix of the 2 is fine)
- 1/2 cup roughly chopped walnuts
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 TBSP maple syrup (use real maple syrup – pancake syrup will not taste the same)
- Canola oil spray
Instructions
- Preheat oven to 350 degrees.
- Position oven rack to middle of oven.
- Lightly spray 12 cup muffin tin with the Canola oil.
- In a large bowl, combine the bread, fruits, nuts, cinnamon, zest and salt.
- In a smaller bowl, whisk together the eggs, milk, vanilla and maple syrup.
- Pour the egg batter over bread blend and mix gently but thoroughly.
- Let this combination sit for about 30 minutes, stirring every 10 minutes. (This step is important as the bread blend needs to absorb the egg batter)
- After 30 minutes, divide the batter evenly in the muffin pan.
- Bake 15-18 minutes or until a toothpick inserted in the middle of the muffins comes out clean.
- After removing from the oven, let sit in the muffin tin for 5 minutes then remove from the pan. Serve warm.