BREAD PUDDING & MOM

WE LOST OUR MOM 5 YEARS AGO AND I DON'T THINK A DAY GOES BY WITHOUT THINKING OF HER.  GRIEF TAKES MANY UNEXPECTED PATHS AND I THIINK THAT WE ARE ALWAYS A LITTLE SURPRISED WHEN SOMETHING SMALL AND UNOBTRUSIVE TRIGGERS THOSE FEELINGS OF LOSS AND PAIN.  FOR SOME REASON TODAY BREAD PUDDING POPPED INTO MY HEAD AND THOUGHTS OF OUR MOM AND HOW MUCH SHE ENJOYED BREAD PUDDING CAME TUMBLING OUT.   THE MEMORY MADE ME SMILE AND BROUGHT SUNSHINE TO MY HEART AS WELL AS A FEW TEARS TO MY CHEEKS!

IN HONOR OF OUR MOTHER I WANT TO SHARE WITH YOU A RECIPE FOR BREAD PUDDING MUFFINS FROM A WONDERFUL BAKERY HERE IN THE NORTHWEST.

GRAND CENTRAL BREAD PUDDING MUFFINS

1 POUND CRUSTY ARTISAN WHITE BREAD

1/2 TEASPOON GROUND CINNAMON

6 EGGS

3/4 CUP GRANULATED SUGAR

1 1/2 CUPS HEAVY CREAM

1 1/2 CUPS MILK

2 TEASPOONS VANILLA EXTRACT

 PREPARE THE BREAD

SLICE THE BREAD AND CUT IT INTO 1 INCH CUBES.  PUT THE BREAD INTO A LARGE BOWL AND TOSS IT WITH THE CINNAMON.

MAKE THE CUSTARD AND POUR IT OVER THE BREAD.

WHISK THE EGGS, SUGAR, CREAM, MILK AND VANILLA TOGETHER UNTIL WELL COMBINED, THEN POUR THE CUSTARD OVER THE BREAD.  COVER AND REFRIGERATE FOR AT LEAST 4 HOURS AND UP TO 24 HOURS.

BAKE 

PREHEAT THE OVEN TO 325 DEGREES.  LINE A STANDARD 12 CUP MUFFIN TIN WITH PAPER LINERS, OR GENEROUSLY GREASE WITH BUTTER.

SCOOP A HEAPING 1/2 CUP OF THE PUDDING MIXTURE INTO EACH OF THE 12 MUFFIN CUPS; EACH ONE SHOULD BE NICELY MOUNDED.  TOP OFF EACH PUDDING WITH ANY REMAINING CUSTARD.

BAKE FOR 45 MINUTES, ROTATING THE TIN HALFWAY THROUGH THE BAKING TIME.  THE PUDDINGS SHOULD BE LIGHTLY GOLDEN BROWN ON TOP.  DUST THEM WITH CONFECTIONER'S SUGAR WHILE THEY ARE STILL WARM.