Monday, September 6, 2010
What do you do with a batch of not-so-great muffins? You turn them into bread pudding.
I bought a box of both banana and chocolate Jiffy muffin mix, since they were on sale, to keep on hand when I wanted to make something quick. I decided to use the mixes to create chocolate-banana muffins. I’m not quite sure where I went wrong, but they turned out way too dry and overall just not good. I felt bad just throwing them all away so I turned them into bread pudding and I’m glad I did! The bread pudding turned out delicious!
Now you can just use this recipe as a jumping off point for whatever type of bad/leftover muffins you have on hand. Don’t like rum extract? Then simply replace it with vanilla, or almond, or whatever you want. Although this bread pudding tastes great by itself, I ate it with a scoop of coconut ice cream!
8 not-so-great muffins (left over or stale muffins work good too!)
1 1/2 cups sweetened vanilla almond milk
1 teaspoon rum extract
1/4 cup Splenda (or sugar)
1 tablespoon sugar, for sprinkling on top
Heat over to 350. Spray 1 quart dish with non-stick spray.
In a medium sized bowl, mix together the almond milk,rum extract, Splenda, and egg.
Roughly chop the muffins into 1 inch cubes and stir into the milk mixture. Let the muffins soak for about 15-30 minutes. Pour the mixture into the dish and sprinkle with 1 tablespoon sugar. Bake for 45 minutes, or until a toothpick inserted into the middle comes out clean.