8 cups packed cubed (1/4 inch/5 mm) stale egg or white bread
1 cup milk
1/3 cup granulated sugar
1/4 cup melted butter
2 tsp. vanilla extract
1 tsp. ground cinnamon
1 cup dried cranberries, raisins or cherries
Preheat oven to 350°F (180°C. Butter and flour a 12 cup nonstick muffin pan or line with paper cups.
Mix bread cubes with milk in bowl. Let sit for 10 minutes or until bread is soaked.
Combine eggs, sugar, butter, vanilla and cinnamon in separate bowl. Add dried cranberries and mix.
Combine egg mixture with bread mixture. Spoon into prepared pan, filling to top; press down and fill to top again.
Bake in preheated 350°F (180°C) oven for 35 to 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 15 minutes, then remove. Serve muffins for breakfast, brunch or a snack during the day.
Makes 12 muffins.
Muffins can be rewarmed in the microwave for about 20 seconds each.
Any bread, including croissants, muffins and Danish pastries, will work in this recipe.
Date: July 9, 2004