For batter 7 cups of cubed bread (French, brioche, challah, or your choice) Strawberry reduction (recipe to follow) 1/2 cup milk 4 eggs, lightly beaten 6 Tbsp butter, melted and cooled 1 pint blackberries 1/2 pint blueberries 1/2 lb strawberries 1 cup whole wheat pastry flour 1/2 tsp baking powder 1/4 tsp salt 1 tsp cinnamon
Preheat oven to 350° F. Place rack in the middle of the oven. Butter and flour one 12 muffin tin, or one 6 muffin tin.
Place the bread cubes in a large mixing bowl and add the strawberry reduction. Let stand for five minutes. Then stir in the milk, beaten eggs, vanilla, butter and berries.
In a separate bowl, combine the flour, baking powder, salt, and cinnamon. Stir this mixture into the bread cube mixture.
Evenly divide the mixture among the muffins cups, using two spoons. Place the muffin tin on a parchment lined baking sheet and place in the oven. Bake for about 25 to 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool. Can dust with powdered sugar before serving.
For strawberry reduction 10 medium-sized strawberries 2/3 cup sugar 1 tsp fresh lemon juice 1 cup cream
In a medium-sized saucepan over medium heat, heat the strawberries, sugar, and lemon juice until the fruit breaks down and releases its juices (about 10 minutes). Remove mixture from heat and strain. Pour the cream into the reduction, and whisk until just combined.
It’s called Serious Business Pastries because baking is serious stuff. It’s a science and an art form, and it demands a lot of care and attention. But baking also allows for a lot of fun and whimsy, too. They’re the veritable frosting and sprinkles on top of a delicious, well-made cupcake. If you try our pastries you’ll see that we’re serious about quality and craftsmanship, but fun and funky when it comes to flavors and creativity.