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Bread Pudding Muffins have all the same flavors and textures of a delicious bread pudding casserole – but baked as muffins and topped with a luscious, creamy glaze.
Delicious Bread Pudding – In Muffin Form!
These easy Bread Pudding Muffins are a great way to use up day-old crusty bread. They can be enjoyed just as much for breakfast with a cup of coffee, or as a decadent dessert after dinner.
To make them, you’ll essentially start with our bread pudding recipe – but instead of baking it as a casserole, spoon the bread, raisin, and custard mixture into muffin papers before baking.
Once out of the oven and cooled, top each muffin with a luscious and rich brown sugar glaze.
These Bread Pudding Muffins are decadent and delicious! Because they are already in individual portions – these are great for bake sales, or transporting to a pot luck when you are assigned a sweet treat for the meal.
Key Ingredients
- Dense Crusty Bread – It’s important to make this recipe with a hearty bread such as a country loaf or other sturdy bread. If the bread is too soft, the muffins will bake up too soggy.
- Raisins – We used a mix of regular and golden raisins, but either will work as well as currents or other chopped, dried fruits. You could even add some chopped nuts if you’d like.
- Custard – You’ll combine eggs, whole milk, heavy cream, butter, granulated sugar, vanilla extract, salt, cinnamon, and nutmeg to make a thick and creamy custard that soaks into the bread and holds the pieces together once the muffins bake.
- Glaze – Mix together whole milk, heavy cream, brown sugar, butter, vanilla extract, and corn starch and heat until thickened.
Product Recommendation
We recommend buying bakery-style tulip muffin liners for your Bread Pudding Muffins. The tall sides allow you to really stack the bread cubes – plus they look great!
Tips & Tricks
- As is the case with any bread pudding recipe, you want your bread to be stale so it will soak up the egg custard during the preparation steps.
- The texture of the bread used in this recipe is also very important. Buy a hearty, dense bread such as a country loaf and let it sit unwrapped for a day or two to dry out and become somewhat stale.
- Cut off the crusts of the bread before cutting into cubes.
- If your bread cubes are still too soft, lay them out on a sheet tray and put them into a warm oven for an hour or so to dry out and harden a bit.
- When baking your Bread Pudding Muffins, we suggest that you line the muffin tin with regular paper liners, then place the tulip liners inside the regular liners. This extra layer of paper will stop the bottom of the muffins from getting to dark as the muffins cook.
- Use an ice cream scoop to portion the custard-soaked bread cubes into each tulip muffin liner. This makes it easier to scoop, and less messy than using a spoon, plus you can evenly distribute the bread mixture by the scoopful.
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Bread Pudding Muffins
Bread Pudding Muffins have all the same flavors and textures of a delicious bread pudding casserole – but baked as muffins and topped with a luscious, creamy glaze.
Ingredients
1 large loaf country style bread (hard crust and dense inside), slightly stale (If bread is still fresh, cut and dry in a warm oven for an hour or so)
2 cups whole milk, divided
2 cups heavy cream
3 tablespoons butter
1 cup raisins (we used a mix of regular and golden raisins)
2 tablespoons melted butter to grease muffin papers
6 whole eggs
1 cup granulated sugar
2 teaspoons vanilla
1/4 teaspoon salt
1 teaspoon ground cinnamon
Few grinds fresh nutmeg
Glaze
1/3 cup whole milk
1/2 cup heavy cream
1/3 cup brown sugar
3 tablespoons melted butter
2 teaspoons vanilla extract
2 teaspoons corn starch
Instructions
- Cut the bottom crust off the bread and cut the remainder of the loaf into thick 1 ½ inch slices. Then cut the slices into 1 ½ inch cubes. You should have about 10 cups of cubed bread (1 ¼ pounds). Place the cubed bread into a large bowl and set aside.
- Place one cup of the milk, all the cream, the butter and raisins into a large saucepan and heat to hot (do not boil). Once the butter has melted into the milk and cream, pour over the bread and press the cubes down to absorb all the liquid. Cover and refrigerate for two hours or up to 24 hours.
- Once the soaked bread is ready, preheat the oven to 350 degrees F.
- Pull the soaked bread from refrigeration to room temperature.
- Place regular muffin paper into a standard 12 cup muffin tin.
- Place large tulip muffin papers into the other muffin papers. This method will ensure that the bottoms don’t get too overcooked.
- Use the two tablespoons of melted butter and brush the inside of each tulip paper.
- In a medium bowl, beat eggs, sugar, vanilla, salt, cinnamon and nutmeg.
- Pour the egg mixture over the soaked bread and toss to distribute all the ingredients.
- Divide the bread pudding between the 12 buttered muffin cups
- Place this pan into the center of the oven and bake for 30 minutes. Rotate the pan and bake for an additional 15-20 minutes or until the tops have browned and the pudding bounces back when pressed.
- While the muffins bake, make the glaze by putting all the glaze ingredients into a saucepan and heat over medium low, whisking several times. The glaze is done once it is thick enough where it can be drizzled over the muffins. If it is too thick, add a little milk. If it is too thin, cook a little longer.
- We cooled our muffins before glazing but you could certainly glaze and serve them warm.
- Serve extra glaze on the side.
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Frequently Asked Questions
- Can I make Bread Pudding Muffins ahead of time? Yes, these muffins are delicious served chilled or warmed back up in the microwave or oven.
- How do I store leftovers? Cover and store refrigerated for up to four days.
- How do I reheat leftovers? Reheat in the oven if possible or in the microwave.
- Can I freeze? Yes, once baked, these muffins freeze well although the glaze may get a little smudged. Wrap each muffin tightly to avoid freezer burn.
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