I find muffins to be an easy solution to the problem. Sweet or savoury, muffins can be created in a variety of flavour combinations and eating them always feels like a treat.
Enrich them with nuts, raisins, dates, figs or even flax seeds for a longer lasting satisfaction or mix in oats, fruits and vegetables for added goodness – the ideas can be infinite.
My family loves bread and butter pudding for weekend brunch. I thought why not change their favourite dessert indulgence into easy-to-carry, yummy, mini bread pudding muffins with the added goodness of apples, nuts and dates! The idea, thankfully, was an instant hit.
These versatile bread pudding muffins can be served as snack or anytime treat as well as delicious dessert with a scoop of ice cream or some warm vanilla custard on the side.
7 bread slices
2 +1/2 cups milk
5 tablespoons butter
8 tablespoons brown sugar
A few drops vanilla essence
1/2 teaspoon ground cinnamon
Assorted nuts and dates
This Is What You Do:
Peel, core and slice apples into bite sized chunks.
Remove stones from dates and chop them into small pieces.
Toast bread slices till golden and crisp.
Heat milk and 3 tablespoons butter in a saucepan on stove top or in microwave in a bowl till the milk is warm and butter melted.
Beat in eggs.
Stir in 6 tablespoons sugar, a few drops vanilla and 1/2 teaspoon cinnamon.
Break 5 bread slice roughly into four pieces. Add pieces from 5 slices into the milk mixture.
Stir in apples, assorted nuts and chopped dates.
Line a muffin tray with paper muffin cups. Spoon mixture into muffin cups, filling to almost top of cups.
Break the remaining two toasted slices into smaller bits. Top the muffins with these slices, a little butter and sprinkle of brown sugar for crispier tops.
Bake for 25-30 minutes or till a skewer inserted in the centre comes out clean and the tops are crispy and brown.