Earlier today I found another fun contest to enter. Things are not going so great with the Aetna Healthy Food Fight, so I had to direct my energy somewhere else. I’m now comfortably in second place with the online voting. The Deep Ellum Garden Initiative would benefit so much from the Aetna donation. I would love to be able to bring that back to Dallas.
I’ve been working with my mom in the kitchen today trying to find the best way to use a Martha White muffin mix in a recipe. We’ve tossed around several ideas, but both really seemed to like using a muffin mix in a bread pudding. I’ve never used muffins in a bread pudding mix before, so I was definitely venturing into unchartered waters.
Muffins in bread pudding. What a wild and risky life I lead…
Hold on tight.
The verdict? Muffins can definitely be used in a bread pudding. I’m quite pleased with the way this recipe turned out. Looks good doesn’t it?
The rules clearly stipulated alcohol was not to be used in the recipe. But, since this is my blog, I’m adding a little rum to the caramel sauce. See the risks I’m taking?
Chocolate Banana Bread Pudding
6 Martha White Banana Nut Muffins (prepared according to package directions)
1 1/2 cups milk
1/2 cup Half & Half
1/3 cup sugar
1 tsp vanilla
1/2 tsp cinnamon
1/3 cup chocolate chips
For the caramel sauce
1/4 cup honey
1/4 cup butter
1/2 cup brown sugar
1/2 can sweetened condensed milk
2 tbsp rum
Preheat oven to 350 degrees.
Spray a 8×8 baking dish with pam. Break banana nut muffins into small chunks. Add broken muffin chunks to baking dish. Pour milk and half & half over muffin chunks. Let sit until milk is absorbed.
While milk is absorbing, whisk together eggs, sugar, vanilla, and cinnamon. Once combined, add in chocolate chips. Gently combine egg mixture with muffin chunks in pan.
Place bread pudding mixture in a water bath. Bake for 60 minutes.
While bread pudding is baking, prepare caramel sauce. Over medium heat, combine honey, butter, and sugar in a saucepan. Bring to a boil, stirring constantly for two minutes. Adjust heat to low and add sweetened condensed milk. Stir until combined.
Serve bread pudding with caramel sauce.