When Piper Davis first started baking this, there always seemed to be more customers asking for bread pudding early in the day. Not one to stand in the way of a someone who enjoys dessert for breakfast, she started baking the bread pudding earlier and earlier, until it wound up in the breakfast pastry line up. Since Grand Central bread pudding is baked in muffin cups and tastes quite a bit like French toast, it seems a fitting place for it.
If you can’t think about bread pudding before noon, don’t be discouraged from baking this for dessert. Finish it with a nice, boozy hard sauce or fresh berries macerated with a bit of sugar.
Make 12 pudding muffins
1 pound crusty artisan white bread
1/2 teaspoon ground cinnamon
3/4 cup (5.25 ounces) granulated sugar
1 1/2 cups (12 ounces) heavy cream
1 1/2 cups (12 ounces) milk
2 teaspoons vanilla
Confectioners’ sugar for dusting
Slice bread and cut in 1-inch cubes. Place in a large bowl, dust with ground cinnamon and set aside.
Whisk together eggs, sugar, cream, milk and vanilla and pour over bread. Allow bread to soak, refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325°F. Line a standard-size 12-cup muffin tin with paper liners or butter generously.
Scoop a heaping 1/2 cup of pudding mixture into each of the 12 muffin cups; each one should be nicely mounded. Top off each pudding with any remaining custard.
Place on middle rack of oven and bake 45 minutes, rotating from front to back halfway through. When they are ready, the muffins will be lightly golden brown on top. Dust with powdered sugar while still warm.
From The Grand Central Baking Book, by Piper Davis and Ellen Jackson