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.

"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....)

"TammyM" > wrote in news:gdct1c$6ag$1
@skeeter.ucdavis.edu:

> 1 tablespoon pumpkin pie spice
>

Pumpkin Pie Spice

Prep Time: 3 minutes
Ingredients:
1/2 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice

Preparation:
Combine all ingredients. If you make extra, store in an airtight container.

this makes about 1 tsp of pumpkin pie spice ...so triple the recipe. Use
fresh spices not those from a stupid market.

--

The beet goes on -Alan

In article
>,
WindyCityPrince > wrote:

> 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.

Seems like they'd just be individual portions of bread pudding and not
so muffin-like.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

On Oct 19, 12:32*pm, Melba's Jammin' >
wrote:
> In article
> >,
>
>
>
>
>
> *WindyCityPrince > wrote:
> > 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.
>
> Seems like they'd just be individual portions of bread pudding and not
> so muffin-like.
>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.mac.com/barbschaller, Thelma and Louise
> On the Road Again - It is Finished- Hide quoted text -
>
> - Show quoted text -

These are muffin-sized portions of pumpkin bread pudding. Muffin is
the baking format / vessel. Bread pudding is the content, as the
recipe outlines.