Wednesday, July 1, 2009

//Puddin' Out Muffins


Happy Muffin Day!

Triple Berry Bread Pudding Muffins
Dish No. 5 of 6 for The Bounty of Blissful Berry Bites

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.


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