• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Good Hearted Woman logo
  • Home
  • Recipes
    • Appetizers, Small Bites & Snacks
    • Beverages
    • Bread
    • Comfort Food
    • Ingredients & Techniques
    • Condiments
    • German Recipes
    • Main Dishes
    • Salads
    • Seafood Recipes
    • Side Dishes
    • Soups
    • Sourdough
    • Desserts & Sweets
    • 30-Minute Meals
  • Cozy Living
    • Arts & Crafts
    • For Music Lovers
  • US Travel
    • Rocky Mountains
    • Southwest
    • The South
  • Contact
menu icon
go to homepage
  • Recipe Index
  • Cozy Living
  • Food Holidays
  • About Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Cozy Living
    • Food Holidays
    • About Us
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Desserts & Sweets

    Bread Pudding Muffins

    Published: Aug 24, 2022 · Modified: Aug 24, 2022 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Four large muffins on a small, rectangular serving tray. Two are frosted, and two are dusted with powdered sugar. Pin text reads: Bread Pudding Muffins

    Turn stale bread into something truly scrumptious! Bread pudding muffins are quick and easy, and individual portions make them perfect for dessert, snacks, or packing in picnics or lunches.

    Four bread pudding muffins on a small, rectangular serving tray. Two are frosted, and two are dusted with powdered sugar.

    Why You Will Love this Recipe

    When you find yourself with a lot of stale bread to use, the answer is easy - make a big dish of bread pudding! But what do you do when you only have a few slices of stale bread?

    Our answer is, make Bread Pudding Muffins!

    Here are just a few things we love about these sweet little bread pudding cupcakes:

    • They take much less time to make and bake than regular bread pudding.
    • You only need about half a pound of stale bread to make 6 jumbo or 12 standard muffins
    • The recipe is flexible and forgiving: the ingredient measurements are offered as a guide, not a directive.
    • They are a great way to use up those random handfuls of raisins and nuts you might have sitting around.
    • They can be served warm, cold, or the next day.
    • Individual portions make them perfect for dessert, snacks, or packing in picnics or lunches.

    What Goes into this Recipe

    Bread pudding muffin ingredients, labeled: eggs, stale bread, dried fruit, milk, sugars, vanilla, salt, spices.

    Ingredient Notes & Substitutions

    ★ Bread: You need the equivalent of about half a loaf of bread for this recipe; 4-5 slices, 3-5 dinner rolls, 4 hamburger buns, etc.

    Use stale yeast or sourdough bread. Sweet breads (like old cinnamon rolls) work very well; just keep in mind you may need to adjust the amount of sugar so the muffins don't turn out too sweet.

    Because this is a sweet desert, avoid using savory breads for this recipe.

    ★ Dried fruit and/or nuts: Use raisins, Craisins, dried apricots, almonds, walnuts, or whatever you like in your bread pudding.

    ★ Milk: We most often use almond milk when making bread pudding muffins, but the recipe works (i.e., we have tested it) using whole milk, 2%, and hemp milk as well.

    ★ Sugar: We like to use a combination of brown and white sugar, but you can use all of one or the other. Reduce the amount of sugar if you are using sweeter bread in the pudding mixture.

    How to Make this Recipe

    Make & Bake

    Preheat the oven to 350°F | 177°C.

    Generously grease a 6-cup jumbo muffin tin with butter, or spray with cooking spray. (Butter will give your muffins a more golden finish. Also, you can use a standard muffin tin, but we like the jumbo size better.)

    In a medium bowl, combine bread cubes and dried fruit and/or nuts, and set aside.

    In a large mixing bowl, whisk together eggs, sugar, brown sugar, salt, and spices. Add milk and vanilla, and whisk thoroughly to make the custard.

    Whisking milk into ingredients in glass mixing bowl.

    Pour the bread cubes and fruit into the egg mixture and toss to combine.

    Bread cubes and dried fruit added to pudding custard mix.

    Gently press the bread mixture down into the custard mixture until it covers the top of the bread cubes. Cover the mixing bowl and allow the custard mixture to sit for 30 minutes.

    Bread cubes and custard mixture after soaking.

    After 30 minutes, the bread should have absorbed most, but not all of the custard mixture. If there is little or no liquid left, add a little more milk to the mixture.

    Spoon bread and custard mixture into muffin cups.

    Prepared bread pudding mix in large muffin tins; ready to bake.

    Bake 35-40 minutes or until a toothpick in the center comes out clean. (The internal temperature should be at least 160°F | 72°C.)

    Remove the muffins from the oven and allow to cool for at least 10 minutes before removing from the tins.

    Finish & Serve

    Muffins can served as is; or dusted with powdered sugar, glazed, or frosted. Or drizzled with honey. Do whatever sounds good to you. They're your muffins - give them a personal touch!

    Simple Icing

    Mix together 1 cup powdered sugar, 2 tablespoons melted butter, and 1 tablespoon milk. Thicken with additional powdered sugar, or thin with a little more milk as desired.

    Use prepared icing to frost, drizzle, or ice muffins as desired.

    Baked bread pudding muffins on cooling rack. Frosting to the side.

    Serve muffins warm or cold. Refrigerate any leftovers.

    FAQs & Expert Tips

    Beyond Scrumptious

    If you want to make something beyond scrumptious try topping your bread pudding muffins with our amazing Cinnamon-Whiskey Bread Pudding Sauce! You only need half a recipe (or less) for one batch of muffins.

    Do you need to refrigerate bread pudding muffins?

    Yes. Due to the large percentage of milk and eggs used in making bread pudding, it will go bad within hours if left out unrefrigerated.

    Properly refrigerated, bread pudding muffins will last up to 4 days.

    Four bread pudding muffins aligned horizontally on a small, rectangular serving tray. Two are frosted, and two are dusted with powdered sugar.

    Related Recipes

    • Blueberry Banana Muffin recipe
      Blueberry Banana Muffins
    • Whiskey sauce pouring from spoon into a jar. Bread pudding in the background.
      Cinnamon Whiskey Sauce for Bread Pudding
    • Bread pudding in a cast iron skillet, garnished with orange slices, with one serving removed.
      Old-fashioned Bread Pudding
    • Kaylen's Bread (Easy Sourdough Bread Recipe)

    Want More Free Recipes?

    Subscribe to our newsletter to get family-friendly recipes and cozy living ideas in your inbox each week!
    Find us on Instagram, Pinterest, and Facebook, too.

    Four bread pudding muffins on a small, rectangular serving tray. Two are frosted, and two are dusted with powdered sugar.
    5 from 5 votes

    Bread Pudding Muffins

    Turn stale bread into something truly scrumptious! Bread pudding muffins are quick and easy, and individual portions make them perfect for dessert, snacks, or packing in picnics or lunches.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Diet: Vegetarian
    Prep Time:10 minutes minutes
    Cook Time:20 minutes minutes
    Soaking Time:30 minutes minutes
    Total Time:1 hour hour
    Servings: 6 muffins
    Calories: 250kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 jumbo muffin tin standard muffin tin
    • 1 Mixing Bowl

    Ingredients

    US Customary - Metric
    Muffins
    • ½ pound stale bread cut into ½-inch to ¾-inch cubes
    • ⅓ cup chopped raisins or Craisins and/or chopped nuts
    • 3 large eggs
    • ¼ cup white sugar
    • 2 tablespoons brown sugar
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ginger
    • ¼ teaspoon nutmeg
    • ⅛ teaspoon kosher salt
    • 1½ cups milk or almond milk
    • 1 teaspoon vanilla
    Glaze (Optional)
    • 1 cup powdered sugar
    • 2 tablespoons butter melted
    • 1 tablespoon milk or almond milk

    Instructions

    • Preheat the oven to 350°F | 177°C.
      Generously grease a 6-cup jumbo muffin tin with butter, or spray with cooking spray.
      You can use a standard muffin tin, but we like the jumbo size better.
    • In a medium bowl, combine bread cubes and dried fruit and/or nuts, and set aside.
    • In a large mixing bowl, whisk together eggs, sugar, brown sugar, salt, and spices.
      Add milk and vanilla, and whisk thoroughly to make the custard.
    • Pour the bread cubes and fruit into the egg mixture and toss to combine.
      Gently press the bread mixture down into the custard mixture until it covers the top of the bread cubes.
      Cover the mixing bowl and allow the custard mixture to sit for 30 minutes.
    • After 30 minutes, the bread should have absorbed most, but not all of the custard mixture.
      If there is little or no liquid left, add a little more milk (¼-¾ cup) to the mixture.
    • Spoon bread and custard mixture into muffin cups.
    • Bake 35-40 minutes or until a toothpick in the center comes out clean.
      The internal temperature should be at least 160°F | 72°C.
      Remove the muffins from the oven and allow to cool for at least 10 minutes before removing from the tins.
    • Serve as is, or dusted with powdered sugar, glazed, or frosted.
      Serve muffins warm or cold. Refrigerate any leftovers.

    Simple Icing

    • Mix together 1 cup powdered sugar, 2 tablespoons melted butter, and 1 tablespoon milk.
      Thicken with additional powdered sugar, or thin with more milk as needed.
      Frost, drizzle, or ice muffins as desired.

    Notes

    Simple icing: Mix together 1 cup powdered sugar, 1 tablespoon milk, and 2 tablespoons melted butter. 
    Thicken with additional powdered sugar, or thin with more milk as desired.

    Want to make something beyond scrumptious?! Try our amazing Cinnamon-Whiskey Bread Pudding Sauce! You only need half a recipe (or less) for one batch of muffins.

    Refrigerate leftovers. Due to the large percentage of milk and eggs used in making bread pudding, it will go bad within hours if left out unrefrigerated.
    Properly refrigerated, bread pudding muffins will last up to 4 days.

    Nutrition

    Serving: 1g | Calories: 250kcal | Carbohydrates: 40g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 100mg | Sodium: 240mg | Potassium: 248mg | Fiber: 2g | Sugar: 22g | Vitamin A: 236IU | Vitamin C: 0.4mg | Calcium: 148mg | Iron: 2mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

    Originally published October 21, 2013. Post has been updated with new content, images, and recipe instructions for improved reader experience.

    More Desserts & Sweets

    • 45-degree shot of Peppermint White Chocolate Bundt Cake with ganache and peppermint sprinkles added to top.
      Peppermint White Chocolate Bundt Cake with Dark Chocolate Ganache
    • Nut streusel strewn in foreground leading to a cut square of streusel topped coffee cake in the background.
      Nut Streusel Topping (Nusstreusel)
    • Peach cobbler and vanilla ice cream in a dessert bowl, with a pan of cobbler in the background.
      Easy Southern Peach Cobbler
    • Slice of whipped cream topped butterscotch pie on a hand-built plate, with remaining pie in dish in the background.
      Toffeetastic Butterscotch Pie
    333 shares
    • Share
    • Yummly
    • Flipboard

    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

    Reader Interactions

    Comments

      5 from 5 votes

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. nancy says

      September 05, 2022 at 11:44 am

      5 stars
      tasty bread pudding when we can't eat through the loaves of bread at home. It seems to disappear when we make this recipe.

      Reply
    2. Dana says

      September 05, 2022 at 10:57 am

      5 stars
      Love these single serve bread pudding muffins! Very reminiscent of the bread pudding my grandmother used to make when I was a kid. Love that they're already portioned.

      Reply
    3. Tara says

      September 05, 2022 at 10:51 am

      5 stars
      Oooh, such a delicious and fun use for leftover bread! These muffins look fantastic. I love that glaze too.

      Reply
    4. kushigalu says

      September 05, 2022 at 10:06 am

      5 stars
      What a brilliant twist. Sounds better than traditional pudding. Pinned to try this soon.

      Reply
    5. Carrie Robinson says

      September 05, 2022 at 9:17 am

      5 stars
      What a fun twist on traditional bread pudding! 🙂 They look delicious.

      Reply
      • Renée says

        September 05, 2022 at 9:27 am

        They are!

        Reply
    6. Dieter says

      October 01, 2013 at 2:28 pm

      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.

      Reply
      • Renée ♥ says

        October 01, 2013 at 2:33 pm

        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!!

        Reply

    Primary Sidebar

    Four large muffins on a small, rectangular serving tray. Two are frosted, and two are dusted with powdered sugar. Pin text reads: Bread Pudding Muffins
    Headshot of adorable middle-aged couple in forest setting.

    Hi, I'm Renée!



    Welcome to The Good Hearted Woman, a food blog dedicated to contemporary and heirloom comfort foods, including easy family meals, seasonal and regional dishes, homemade breads, BBQ and potluck favorites, and delectable desserts.

    More about Me & Mr B →

    Follow Us

    • Pinterest
    • Facebook
    • Instagram
    • https://twitter.com/rosewayrenee

    newest recipes

    • Breakfast casserole muffin on a plate with arugula and chopped avocado.
      Tater Tot Breakfast Casserole Muffins
    • A bowl of pecan granola in a small bowl, setting on an outdoor bistro table.
      Healthy Maple Pecan Granola
    • Two German Beef Rouladen rolls sliced on plate to show layered pinwheel, with sour cream and spätzle on the side.
      Authentic German Beef Rouladen (Rinderrouladen)
    • Small glass jar filled with habanero syrup, with one small habanero pepper sitting to the side.
      Habanero Simple Syrup
    • Two pink cocktails in martini glasses, with five raspberries and a habanero pepper at the base of one glass.
      Sparkling Raspberry Habanero Cosmo
    • 9-panel collage showing images of food and recipes from German Dessert Recipes roundup.
      German Dessert Recipes

    Footer

    Four large muffins on a small, rectangular serving tray. Two are frosted, and two are dusted with powdered sugar. Pin text reads: Bread Pudding Muffins

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Statement
    • Terms & Conditions
    • Accessibility Statement

    Follow

    • Sign Up! for emails and updates
    • Facebook
    • Pinterest
    • Instagram
    • Twitter

    Contact

    • Contact
    • Meet Me & Mr B

    Content on this website may contain affiliate links, including Amazon affiliate links, which means we earn from qualifying purchases. Please check out our privacy Policy for more details.

    Copyright © 2025 The Good Hearted Woman. All rights reserved.

    333 shares
    333 shares
    We Value Your Privacy
    We use cookies to make this website a better place. Cookies help to provide a more personalized experience and relevant advertising for you, and web analytics for us. To learn more about the different cookies we use, check out our Cookie Policy.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    View preferences
    {title} {title} {title}
    We Value Your Privacy
    We use cookies to make this website a better place. Cookies help to provide a more personalized experience and relevant advertising for you, and web analytics for us. To learn more about the different cookies we use, check out our Cookie Policy.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    View preferences
    {title} {title} {title}

    Recipe Ratings without Comment

    Something went wrong. Please try again.