"WindyCityPrince" > wrote in message
...
> Pumpkin Bread Pudding Muffins
> http://bakedchicago.typepad.com
>
> nonstick spray for muffin pan
> 1 baguette, sliced 1/2-inch thick
> 4 large eggs
> 4 cups buttermilk
> 15 ounces pumpkin puree
> 1 cup packed dark brown sugar
> 1 tablespoon pumpkin pie spice
> 1 teaspoon pure vanilla extract
> 1/4 teaspoon kosher salt
> confectioners' sugar for dusting
>
> Preheat oven to 300F degrees. Spray muffin tin with nonstick spray.
> Toast bread on baking sheet in oven. Turn and bake until lightly
> browned, about 20 minutes.
>
> In large bowl, whisk together eggs, buttermilk, pumpkin puree, brown
> sugar, pie spice, vanilla and salt. Add toasted bread. Cover with
> plastic wrap by pressing it directly to surface. Place a small plate
> inside bowl on top of plastic to weigh down bread as it soaks up
> custard. Let soak for 25 minutes.
>
> Transfer mixture to prepared muffin tins by spooning to 2/3 full.
> Bake until firm, about 45 minutes, or until toothpick inserted comes
> out clean. Let cool 10 minutes and dust with confectioners' sugar
> before serving.

Yo WCP. Have you actually made these muffins? It's a curious recipe and
I'm interested in how they turned out for you. I like the fact that they're
lowfat (apart from that in the eggs), but they seem uber high in sugar, I'd
be strongly tempted to cut back on that.

TammyM (muffin-making fool these days....)