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.
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.