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Bread Pudding Muffins


These muffins were designed for the In Balance breakfast menus on Holland America's new cruise ship, Zuiderdam.


  • 1 1/2 cups nonfat milk
  • 2 tablespoons butter, melted
  • 4 egg whites
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 12 slices whole wheat bread, diced into 1/2-inch cubes
  • 2/3 cup dark raisins, dried cherries, apricots, cranberries, peaches, pears or figs


  1. Heat oven to 350 degrees F. Spray a standard-size muffin tin or 12 custard cups with nonstick cooking spray.
  2. Combine all ingredients, except the bread and fruit, in a large bowl and mix well. Stir in the bread and fruit, and allow to soak for 5 minutes.
  3. Mound the mixture into each of the 12 sprayed muffin tins or custard cups.
  4. Bake for about 30 to 35 minutes, or until firm and nicely browned.
  5. Cool on a wire rack for at least 10 minutes before removing from muffin tins.

Source: Jeanne Jones

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