Comfort in a Dish: Raisin Muffin Bread Pudding

There’s a certain magic that happens when a humble, slightly stale baked good is reborn into something extraordinary. I remember one crisp autumn evening, staring into my pantry, a little disheartened by a few cinnamon-raisin English muffins that had seen better days. Their once-plump texture had softened to a slightly dry, crumbly state, destined for the bin. But then, a spark ignited – a memory of my grandmother’s legendary bread puddings, a dish that always felt like a warm hug. I envisioned transforming those forgotten muffins into a similarly comforting, soul-warming dessert, and thus, this Raisin Muffin Bread Pudding was born, infused with a touch of my favorite Brinley Gold Coffee Rum.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4
• Yield: 1 soufflé dish (1.5 qt)
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

This recipe relies on the wonderful transformation of day-old English muffins, making them the perfect base for a luxurious bread pudding.

• 4 cinnamon raisin English muffins (approximately 1/2 lb)
• 1/2 cup raisins
• 3 eggs
• 1 to 1 1/4 cups milk
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1 pinch ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 cup rum or 1/4 cup Bourbon
• 1 tablespoon white sugar

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Whisk
• 1.5-quart soufflé dish
• Cookie sheet
• Oven

Instructions

Transforming those slightly aged English muffins into a sublime dessert is a straightforward and deeply rewarding process. The key is to allow the bread to soak up the rich custard, ensuring a tender and luscious end result.

1. Begin by preparing your English muffins. Split each muffin horizontally, then cut them into small pieces. A good guideline is to cut each half into four strips, and then turn those strips 90 degrees and cut them again into four smaller pieces. This creates bite-sized morsels that will absorb the custard beautifully.
2. Place the cut English muffin pieces into a large mixing bowl. Add the raisins to the bowl with the muffin pieces.
3. In a large measuring cup, begin making the custard. Beat the eggs thoroughly.
4. Next, add milk to the beaten eggs. You’ll want to add enough milk so that the total liquid volume (eggs + milk) reaches 2 cups.
5. To the liquid mixture, add the brown sugar, cinnamon, ground ginger, ground cloves, freshly grated nutmeg, and vanilla extract. Whisk everything together until it is thoroughly combined.
6. Pour this fragrant custard mixture evenly over the bread cubes and raisins in the large mixing bowl.
7. Preheat your oven to 350°F (175°C).
8. Allow the bread mixture to soak in the custard for at least 15 minutes. This is crucial for allowing the bread to soften and absorb the flavors while your oven preheats.
9. While the bread is soaking and the oven is preheating, prepare your baking vessel. Lightly spray a 1.5-quart soufflé dish with non-stick cooking spray. It’s also a wise precaution to place the prepared soufflé dish on a cookie sheet. This will catch any potential drips or spills during baking, keeping your oven clean.
10. Once the bread has soaked and the oven is at temperature, carefully pour the bread mixture from the mixing bowl into the prepared soufflé dish. Ensure it’s distributed evenly.
11. Finally, sprinkle the top of the bread mixture with the white sugar. This will create a delightful, slightly crisp topping as it bakes.
12. Bake in the preheated oven for 60 minutes.
13. Once baked, allow the bread pudding to cool for 5 minutes before serving. This brief resting period allows the pudding to set slightly, making it easier to serve and enhancing its texture.

Expert Tips & Tricks

• The Staler, The Better: Don’t be tempted to use fresh English muffins! Day-old or even slightly drier muffins are ideal as they will soak up the custard more effectively without becoming mushy. If your muffins are particularly fresh, you can lightly toast them before cutting to achieve a similar effect.
• Rum Revelations: While rum or Bourbon adds a wonderful depth of flavor, don’t be afraid to experiment. A good quality coffee liqueur, like the Brinley Gold Coffee Rum mentioned in the initial inspiration, would be absolutely divine, adding a hint of rich coffee and caramel notes.
• Custard Consistency: If your mixture seems a bit too thick after the milk is added, feel free to add another splash of milk, up to the 1 1/4 cup mark, until you achieve a pourable consistency that coats the bread well.
• Doneness Test: The bread pudding is ready when the center is set and a knife inserted near the center comes out mostly clean, though it will still be moist. The top should be golden brown and slightly puffed.
• Oven Variations: Ovens can vary significantly. If you find your pudding is browning too quickly on top, you can loosely tent it with aluminum foil for the remainder of the baking time.

Serving & Storage Suggestions

This Raisin Muffin Bread Pudding is best served warm, straight from the oven after its brief resting period. Its comforting aroma and rich, custardy texture are truly at their peak when enjoyed fresh.

For an extra touch of indulgence, consider serving it with a dollop of freshly whipped cream, a drizzle of créme anglaise, or even a scoop of vanilla bean ice cream. A sprinkle of extra cinnamon or a dusting of powdered sugar also makes for a beautiful presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual portions in the microwave or place the dish in a low oven (around 300°F/150°C) until heated through. While delicious reheated, it’s worth noting that the texture is most sublime when freshly made.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	248.4 kcal	–
Calories from Fat	–	22 %
Total Fat	6.1 g	9 %
Saturated Fat	2.6 g	13 %
Cholesterol	167.2 mg	55 %
Sodium	90.1 mg	3 %
Total Carbohydrate	34.5 g	11 %
Dietary Fiber	0.9 g	3 %
Sugars	27.5 g	110 %
Protein	7.3 g	14 %

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe is delightful as is, there’s always room for personalization in the kitchen!

• Gluten-Free Option: For a gluten-free version, seek out gluten-free cinnamon raisin bread or even gluten-free English muffins. The soaking and baking times may need slight adjustments.
• Dairy-Free Delight: Substitute the milk with your favorite non-dairy alternative, such as almond milk, soy milk, or oat milk. For an even richer dairy-free experience, consider using full-fat coconut milk.
• Fruit Fiesta: Beyond raisins, consider adding other dried fruits like cranberries, chopped apricots, or even fresh diced apples to the mix for added flavor and texture.
• Nutty Notes: A handful of chopped walnuts or pecans would add a lovely crunch and earthy flavor dimension to the pudding.

FAQs

Q: Can I use fresh English muffins for this recipe?
A: It’s best to use day-old or slightly stale English muffins. Fresh muffins can become too soggy when soaked. If you only have fresh ones, you can lightly toast them before cutting to help them absorb the custard better.

Q: What kind of milk is best to use?
A: Whole milk will yield the richest and creamiest custard. However, you can also use 2% milk or even skim milk. For a dairy-free option, unsweetened plant-based milks like almond, soy, or oat milk work well.

Q: How do I know when the bread pudding is done baking?
A: The bread pudding is ready when the top is golden brown and the center is set. You can test for doneness by inserting a knife near the center; it should come out mostly clean, though the pudding will remain moist.

Q: Can I make this bread pudding ahead of time?
A: Yes, you can assemble the bread pudding up to a day in advance. Store it covered in the refrigerator and bake as directed, adding a few extra minutes to the baking time if needed.

Q: Is it okay to omit the rum or Bourbon?
A: Absolutely. If you prefer not to use alcohol, you can simply omit it. The bread pudding will still be delicious, or you can substitute it with an equal amount of additional milk or even a splash of apple cider for a different flavor profile.

Final Thoughts

This Raisin Muffin Bread Pudding is more than just a dessert; it’s a testament to the magic of repurposing and the simple joy of creating something beautiful and delicious from the everyday. It’s the perfect dish for a cozy brunch, a comforting after-dinner treat, or even a special occasion when you want to serve a dish that feels both nostalgic and elegantly prepared. So, the next time you find yourself with a few slightly past-their-prime English muffins, don’t despair – embrace the opportunity to create a truly memorable dessert. I encourage you to try this recipe, adapt it to your liking, and share the warmth and comfort it brings with your loved ones.