Eighteen Gallon Muffin


By my standards, this is the number one comfort dessert. This recipe is so good that I adapted it down from my recipe that served much larger portions—I used at a hotel where we served about 25,000 meals daily. The original recipe called for eighteen gallons of milk. It should be no surprise that my original bread pudding recipe served about 1000 people a day. 

TIP: I like to use day-old French bread in my bread pudding recipe because it has more flavor than the gummy plain white kind. Cinnamon-raison bead, croissants, sweat rolls, brioche, challah, and panettone can also be substituted or mixed in combination for part of the bread. Puree some seasonal berries for a sauce or serve with a vanilla sauce.


Apple-Raisin Bread Pudding Muffins

Makes 10-12 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 Granny Smith or baking apples, peel, cored and chopped small

3-4 cups dry French Bread, cubed small

1/2 cup walnuts or pecans, chopped small

1/2 cup raisins, *plumped 

4 Tablespoons butter, melted

4 cups milk, or use half milk and half & half 

8 eggs, beaten

1/2 cup pure cane sugar, sugar can be slightly reduced if using sweet breads

1/2 cup light brown sugar

2 Tablespoons pure vanilla extract

1 Tablespoon ground cinnamon

1 Teaspoon nutmeg

2 teaspoons fresh grated orange zest

In a small saute pan saute apples in 2 Tablespoons butter to slightly soften, remove and cool. 

Pre heat oven to 375 degrees F.

In a medium bowl, combine the milk, eggs, sugar, brown sugar, vanilla, cinnamon, orange zest and nutmeg, and beat with a whisk until well blended. Slowly pour over the bread mixture. Poke the bread so that it’s completely covered with the milk mixture and let sit for 10-15 minutes. Add raisins and 1/2 of the cooled sautéed apple.  

Grease a regular size 12-cup muffin pan with butter, or use muffin cups liners, or individual ramekins.

Using an ice cream scoop or large spoon, place bread pudding batter into muffin cups filling each cup to three quarters full. Add remaining apples on top of batter. 

Place a pan larger than the muffin pan in preheated oven and place the pan holding the bread pudding inside. Immediately fil the outer pan with enough hot water so that it comes up one inch on the sides of the muffin pan. 

Bake at 375 degrees for 15 minutes. Remove the pan from the water bath, reduce the temperature to 325 degrees, and bake for 10-15 additional minutes. Remove the bread-pudding muffins and allow to set for 10 minutes before removing from the pan. 

Serve Apple-Raisin Bread Pudding Muffins warm or cold with warm fruit or vanilla sauce.

*To plump dried raisins add 2 tablespoons of water or orange juice and heat in microwave for 30 seconds; drain orange juice back into pre measured 1/3 cup orange juice. 

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KYFF, Charred

The nice part about this recipe is that any vegetable will go well with the grilled shrimp. Use what you have on hand. Mushrooms are OK, asparagus is good, alright - anything you have is great!


Grilled Shrimp & Vegetable Salad 

recipes by George Hirsch | Makes four servings 

From George Hirsch Living it UP! TV Series

16 large shrimp, peeled and devein

Marinade for Shrimp:

2 tablespoons Olive oil

Juice from one lemon

2 teaspoons lite-soy sauce

1 Tablespoon honey

3 cloves garlic, chopped

1 teaspoon hot sauce

1 Tablespoon fresh mint, chopped

Mix all ingredients for shrimp marinade and pour over shrimp.  

For the vegetables:

2 green squash, split and grilled 

2 large tomatoes, split and grilled

1 large sweet onion, cut into 4 pieces and grilled

4 Tablespoons olive oil 

1 Tablespoon fresh thyme, chopped

juice of one lemon  

pinch sea salt

fresh ground black pepper 

Mix lemon, oil, thyme, pepper and salt with vegetables. 

Pre heat grill to a very high heat.

Grill vegetables on high heat until light brown and vegetables are tender.

Two minutes before vegetables are done place shrimp on grill.

Cook shrimp on hot grill and cook two minutes on each side, turning once. Baste the shrimp with any remaining marinade. Do not over cook.  Pink means done. Remove shrimp from grill and serve with grilled vegetables.

From George Hirsch Living it UP! TV Series

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