Brown Sugar Pecan Bread Pudding Muffins
Equipment
- muffin pan
Ingredients
- 1 14-16 oz brioche loaf
- 1 cup milk
- 1 cup heavy cream
- 4 eggs lightly beaten
- 1 cup vanilla sugar*
- 1 tsp almond emulsion
- 1/4 tsp salt
- 1/2 cup 1 stick, unsalted butter, softened
- 1 1/2 cups brown sugar
- 1 cup chopped pecans
Instructions
- Line a muffin tin with sturdy foil cupcake papers. Cut brioche into 1 inch cubes. Fill papers half way with bread cubes
- Mix eggs with milk, cream, sugar, salt, and almond emulsion in a large measuring cup with a spout. Slowly pour milk mixture over the bread cubes in the muffin tin, filling papers half way.
- Combine softened butter with brown sugar and pecans. It will be similar to wet sand.
- Add a layer of this pecan mixture on top of bread cubes.
- Add more bread cubes to muffin tins, pushing down. Pour remaining milk into pan, slowly letting the bread soak it up. You might have some left over.
- Top muffins with more brown sugar pecan mixture, pressing down into muffins.
- Place muffin tin on a rimmed baking sheet. Muffins can overflow when baking.
- Bake at 350 for approximately 35 minutes, checking near the end of cooking time. The muffins should look set with no liquid when done.
- Makes 12 muffins. Muffins can be reheated for 1 minute per muffin in microwave. Muffins can be frozen.
Notes
*vanilla sugar can be purchased at specialty groceries or you can make your own by placing a vanilla bean in a cup of sugar in a jar and letting it sit for at least a week. You can also substitute regular sugar and add 1 tsp of vanilla extract to the recipe with the other liquids