Bread Pudding Muffins Recipe

Name: Bread Pudding Muffins
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: Challah; 1 ½ cups milk; Half And Half; 2 large eggs; ½ cup granulated sugar; Pure Vanilla Extract; 1 tablespoon brandy (optional); Unsalted Butter; All Purpose Flour; 1 teaspoon baking powder; ¼ teaspoon salt; Ground Cinnamon; Golden Raisins; Cocoa

Indulge in these irresistible Bread Pudding Muffins! Chunks of leftover bread soak in a luscious, buttery, cinnamon-spiced custard, creating a delightful breakfast or dessert treat. This easy recipe from Marcy Goldman's acclaimed cookbook, "The New Best of Betterbaking.com," is perfect for using up stale bread and satisfying any sweet tooth. Get ready for a warm, comforting, and incredibly flavorful experience!

Prep Time 20 mins

Cook Time 45 mins

Calories 214.1 kcal

Protein 7g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bread Pudding Muffins

Challah
1 ½ cups milk
Half And Half
2 large eggs
½ cup granulated sugar
Pure Vanilla Extract
1 tablespoon brandy (optional)
Unsalted Butter
All Purpose Flour
1 teaspoon baking powder
¼ teaspoon salt
Ground Cinnamon
Golden Raisins
Cocoa

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How to Make Bread Pudding Muffins

Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or generously grease with nonstick cooking spray.
Lightly grease the top of the muffin pan.
Line a baking sheet with parchment paper to catch any spills.
In a large bowl, combine all but 2 cups of the cubed bread.
Pour in the milk and cream. Let stand for 3 minutes, then gently stir to break up some of the bread cubes, allowing the liquid to absorb. Stir in the eggs, sugar, vanilla extract, brandy (optional), and melted butter.
In a separate small bowl, whisk together the flour, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the raisins (optional).
Gently fold in the reserved bread cubes.
Using a large ice cream scoop or spoon, fill each muffin cup slightly over the rim.
Place the muffin tin on the prepared baking sheet.
Bake for 30-35 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Dust with powdered sugar before serving (optional).

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

59g

Fat

38g

Carbs

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breakfast Desserts Eggs Dairy American Canadian Easy European Beginner Cook Holiday Event Kid Friendly Kosher Romantic Vegetarian Puddings And Mousses Dietary Comfort Food Inexpensive Pasta Rice And Grains Taste Mood