What can you do with just four or five slices of old, stale bread? You can make these delicious bread pudding muffins! Great for breakfasting or snacking, and ready to eat in just 30 minutes!
I must have thrown a thousand bread heels away over the years. Sure, I’ll use the heels for French toast, or the last sandwich face in a pinch. But more often than not, they get tossed. Terrible, but true.
Homemade bread heels are another story. Because, first of all, I made that bread, dang-it! With my own two hands!! Plus, everyone in the house seems to like the homemade bread heels, especially if they can snag one while the loaf is still warm.
Even with that kind of demand, I usually still have a little bag full of bread heels by the end of the week – particularly when I am on a bread-making binge. And I usually don’t have the heart to throw them away.
When I find myself with four or five pieces of stale bread - not enough for making a big bread pudding, but too much to throw away - it's time to make these easy Bread Pudding Muffins.
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Leftover Bread Pudding Muffins
Equipment
- 1 muffin tin
Ingredients
- 2 cups stale bread cubes ½-inch to ¾-inch cubes
- ¼ cup raisins or craisins, or chopped nuts
- 2 large eggs
- ¾ - 1 cups of milk or almond milk
- ¼ cup brown sugar more or less
- 1 teaspoon ground cinnamon and maybe a dash of ginger or nutmeg if you like it.
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 350°F | 177°C. Spray a standard muffin tin with cooking spray. You may not need all the cups. Yield can range from 6 to 8 muffins.
- In a medium bowl, combine bread cubes and dried fruit and/or nuts. Set aside.
- In a small mixing bowl, beat eggs with a fork. Stir in milk, and then add the spices and brown sugar.
- Pour egg mixture over dry bread mix and stir to combine. Let set for a minute so the bread can absorb the egg mixture. If it seems too dry, add a little more milk.
- Spoon mixture into muffin cups and bake in preheated oven for about 15 minutes, until set.
- Remove from the oven and allow to cool for at least 10 minutes.Serve warm or cold.
Notes
Nutrition
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P Damm says
Thank you for taking my suggestions to heart.
P.Damm says
Turned out OK after a few fixes. 1. 6-8 Tablespoons sugar 2. Vanilla! 3. Needs to bake 25-30 minutes
Renée says
Thank you for the input. This is an old recipe that desperately needs updating. I will try out your fixes in development next time.
Dieter says
Thank you for this good idea! In Bavaria, we have a lot of recipes for spicy or sweet bread soups, but I did not know about this great Dessert.
Renée ♥ says
You are welcome! Bread pudding is one of my favorite things - I will likely post again about it sometime in the future. (I love to make it out of leftover homemade cinnamon rolls, which is tricky to do, because I so rarely have the ingredients!) I usually make a big pan of bread pudding, but the muffins work so well when you only have a little leftover bread.
I'm intrigued with the "bread soups" you mentioned - the only one I am familiar with is French Onion Soup, which isn't so much a bread soup as it is a soup with bread. Tell me more!!