Muffin-sized milk bread pudding
Use stale bread that had dried out. Newly-baked bread is too moist and will not be able to soak up plenty of liquid.
Ingredients
- 2 large eggs
- ¾ cup sweetened condensed milk
- ¾ cup evaporated milk
- ¼ cup melted butter
- 1 pinch salt only if butter is unsalted
- 3 cups chopped stale bread
- ⅓ cup dried cranberries
- ⅓ cup roasted sunflower seeds
- ⅓ cup roasted pumpkin seeds
Instructions
- In a mixing bowl, whisk together the eggs, milks, melted butter and salt.
- Add the bread and mix well.
- Cover the bowl with cling film and leave overnight in the fridge.
- Preheat the oven to 350F with only the bottom heat on.
- (Optionally, process the mixture in a blender or with an immersion blender if you prefer smooth rather than chunky pudding.)
- Stir the cranberries and seeds into the pudding mixture.
- Arrange the rigid muffin liners on a tray so that they are at least two inches apart (to allow the heat to circulate well).
- Spoon the pudding into the liners until almost full.
- Bake at 350F for 15 minutes then turn on the top heat and continue baking for another five minutes.
- Serve the milk bread pudding while warm.