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Friday, December 5, 2008

Cranberry-Apple Bread Pudding Cups

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I saw this recipe in the Utah Valley Magazine this month. We made them for Thanksgiving & they were really good. If you are a little fearful of Bread pudding like I have always been, just pretend they are muffins (it worked on a few people who "don't like bread pudding" at our house. We just called them muffins.)

Cranberry-Apple Mixture
2 gala apples, diced
1 c. fresh or frozen cranberries
4 Tbsp butter
1/2 tsp cinnamon
2 Tbsp brown sugar
1/4 c. granulated sugar

Bread Mixture
8 slices French Bread, cut into cubes
4 eggs
1 c. milk
1 tsp vanilla
1/2 tsp cinnamon
dash of nutmeg

Almond Glaze
2 c. powdered sugar
1/2 tsp almond extract
3 Tbsp milk

Preheat oven to 350 degrees. Grease a muffin pan. In a large skillet, saute apples & cranberries with butter, cinnamon, brown sugar, & white sugar for about 5 minutes or until soft. Set aside to cool.

In a large bowl, whisk together eggs milk, vanilla, cinnamon & nutmeg. Mix in bread. Add cranberry-apple mixture. Divide evenly between 12 muffin cups. Bake 25-30 minutes or until lightly golden. Cool 5 minutes in muffin tin & remove to cooling rack.

Mix glaze & drizzle over warm muffins.


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