Charged Up Bread Pudding Muffins

The Art Institute of Charlotte Sophomore chef Susan Jones

Praline Pecans
ReCharge® Super Charged Cranberry Blend

20 minutes

30 minutes

SERVINGS: 20-24 muffins

1 cup ReCharge®
Super Charged Cranberry Blend
6 eggs
2 1/2 cups heavy cream
5 tbsp. sugar
1/2 tsp. cinnamon
1 tsp. vanilla extract
1/4 tsp. salt
1 loaf whole wheat bread, cubed with crust removed

Streusel Topping
8 oz. Praline Pecans
3 oz. butter
1 tsp. sugar
1 ¼ cup flour

Buttermilk Syrup
1/2 cup butter
3/4 cup sugar
1/2 cup buttermilk
1 tsp. vanilla extract
1 tsp. baking powder

Heat oven to 450°. Remove crust from bread and cut in cubes. Whisk together eggs, cream, sugar, cinnamon, vanilla and salt. Stir in bread cubes and ReCharge® Super Charged Cranberry Blend. Spray muffin liners with cooking spray and add 1/4 cup mixture to each muffin cup.

Streusel Topping
In a food processor, pulse all ingredients for streusel topping. Top each muffin with topping to cover. Place in 450° oven for 10 minutes and then, reduce heat to 350° and cook for additional 20 minutes.

Buttermilk Syrup
Combine all ingredients except baking powder and bring to a boil in a medium saucepan. When mixture boils, remove from heat and stir in baking powder. Mixture will foam and rise. Set aside to keep warm.

Remove muffins from oven. Serve with buttermilk syrup.

Tags: Art Institute, buttermilk, cinnamon, fall recipe, ReCharge Super Charged Cranberry Blend, recipe, streusel, vanilla

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