These flavorful season muffins are a real treat. If you make your own eggnog you can keep it pareve, it takes a little more work, but it is worth it.
Gingerbread Eggnog Bread Pudding Muffins
Servings
24 Servings
Ingredients
- 7 cup Gingerbread Loaf cubes cut in to bite size pieces
- 2 1/2 cup Homemade Non-Dairy Eggnog
- 2/3 cup sugar
- 2 teaspoon vanilla extract
- 6 tablespoon unsalted margarine melted and cooled
- 1/3 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Instructions
- Preheat oven to 350 degrees. Spray a mini muffin tin with vegetable cooking spray and set aside.
- Combine eggnog, sugar, vanilla and melted margarine. Place the bread cubes in a large mixing bowl and add the eggnog mixture. Let stand for 5 minutes.
- In a separate bowl, combine flour, baking powder, salt, cinnamon and ginger. Stir the flour mixture in to the gingerbread mixture.
- Evenly divide the mixture among the mini muffin cups using a tablespoon. Place in the oven for 25-30 minutes, until a toothpick inserted comes out clean. Place on a wire rack to cool. Enjoy!
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