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Apple Bread Pudding Muffins

It is Fall.
Let’s celebrate with Apples!

Apples are in season.
Delicious, juicy, crisp, tart and sweet.
They come in wide range of flavors. Green, red and pink

I decided to share with you a recipe that takes me back to my childhood. It reminds me of baking,  with my mom.
The recipe is : Apple Bread Pudding with Meringue Topping. Meringue topping is like a big white cloud, soft and yummy.
As a kid I’d sneak into the pantry looking for a sweet treat but in fact all I wanted was a piece of …I’d scrape off the meringue from the apple bread pudding. My mom wasn’t happy about that but it was so yummy, I didn’t care and I’d do it again if I had a chance.

APPLE BREAD PUDDING MUFFINS (12-15 muffins or use a casserole dish instead)

6 medium apples
3 -4 packed cups of cubed Kaiser rolls, you can also use French baguette or any other kind you like, whole wheat is fine too(make sure bread is 1 to 2 days old)
1/2cup oats
1 1/2 cup milk
1/2tbl vanilla extract
4tbl butter
1tsp cinnamon, I use Saigon
1/2 cup brown sugar, divided, amount also depends on how sweet you like the apples to be, use less or more
Zest of one lemon
Juice of 1/2 to one whole lemon
4eggs, separated egg yolks from egg white, reserve egg whites
1/4 cup dry cherries or raisins
1/4 cup chopped nuts, almonds, walnuts or pecans, what ever you like and have on hand. I prefer walnuts.
2tbl dark golden rum (omit if making for kids but alcohol will get cooked off in the oven so it perfectly safe for the kids too)
Cinnamon Sugar(optional)

Cheese filling
1 cup farmer’s cheese or ricotta cheese
2 tbl granulated sugar(or use honey if you prefer, it add nice flavor too)
1/4tsp vanilla extract

Meringue Topping
4eggs whites
pinch of salt
1/4 cup to 1/3 cup granulated sugar

Preheat oven to 350F

PREPARE PAN : generously spray the muffin pan with nonstick spray, or brush with butter, or use a casserole dish.

PREPARE APPLES : peel the apples, wash them. Grate. Add 1/2 of the brown sugar, season with lemon zest, cinnamon and lemon juice, add dry cherries. Stir well. Taste. Set aside.

PREPARE MILK MIXTURE: Heat milk, remove from the heat, add cut up butter. Heat from the milk will melt the butter.
Whisk egg yolks with remaining brown sugar, add 1/2 tbl vanilla extract. Whisk until well combined. Gradually add milk with melted butter.
Pour milk mixture over bread mixture, add rum, if using, stir gently, set aside to soak.

PREPARE CHEESE : Season cheese with sugar and vanilla extract, set aside.

Add apple mix into the bread, stir gently, add cheese fold in. Do not over stir, you want to be able to see chunks of cheese in the mixture.

Divide into he muffin pan, or use a casserole dish. Sprinkle chopped nuts on the top. Dust with cinnamon sugar if using.
Bake for 30 minutes. Remove when golden brown on the top.

Whisk egg white with pinch of salt and sugar over the simmer water. Heat just until sugar is dissolve. Test: rub egg white between your fingers if you don’t feel any grainy sugar crystals, remove egg white from the heat and beat with the mixer until stiff meringue is formed.

Fit the piping bag with round piping tip and fill with meringue. Pipe meringue onto the muffins. Return to the oven and bake at 350F for additional 5-10 minutes, until golden brown.
Remove from the oven. Let cool completely.
Run a knife along the edges to loose the muffins. Slowly lift them up from the pan. Serve or store in the fridge. I prefer these at room, lukewarm temperature.

If freezing these, don’t add meringue on the top. They freeze well and make a for a great snack.
Put the apples on the baking sheet.

Watch the video,  I make these delicious Apple Bread Pudding Muffins

Apple Bread Pudding Muffins.

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