Grandma Faulk's Bread Pudding Muffins

The original wasn't in muffin form — Scott's sister tried it on a whim and it became the crowd favorite. He likes the smaller muffins because the ratio of chewiness to softness is greater. Cook them until the edges turn dark and you'll get a pain perdu taste. Crunchy today, chewy tomorrow, and as he says, each variation is excellent.

Ingredients

• 3 eggs
• 1 stick butter
• 1 12 oz can evaporated milk
• 2 cups sugar
• 1–2 teaspoons vanilla
• 10 stale or 12 fresh slices of bread, or ½ large loaf French bread
• Dash of cinnamon and/or raisins (optional — Scott prefers not)

Topping (if desired)

• ½ cup butter or margarine
• ½ cup light brown sugar
• 1 can sweetened condensed milk
• 1 cup pecan pieces, coarsely chopped
• 1–2 oz dark rum

Directions

1. Thoroughly mix all ingredients together with a mixer. The batter should be the same consistency as thick cake mix — adjust viscosity with bread.
2. Fill greased muffin tins ¾ full. No paper cups.
3. Bake at 350°F — 35–40 minutes for 2¾" tins, or 30–35 minutes for 1¾" tins. The edges should be very brown.
4. Remove from the oven and take them out of the tins while still warm. The sugar will harden and stick to the tins if you let the muffins cool too much.

For the Topping

1. Melt the butter in a 2-quart saucepan. Add the brown sugar and cook until bubbly.
2. Add the pecans and cook 1–2 minutes.
3. Add the sweetened condensed milk and cook until well mixed.
4. Add the rum and let the alcohol cook off, a minute or two.
5. Thin with milk until the desired thickness is achieved. Pour over individual bread pudding servings.

Scott's Tips

• This recipe can also be prepared in a greased 9x13 pan — bake 30 minutes at 350°F, then broil 5 minutes to crunch the top.
• One recipe produces 48 small muffins, 24 larger ones, or 1 pan.
• Be sure to cook them until the edges turn darker. It gives them a pain perdu taste.

Recipe submitted by Foodies of Lafayette member Scott Faulk.