Bread Pudding Muffins
User Reviews
5
Bread Pudding Muffins
Description
Bread Pudding Muffins transform traditional bread pudding into convenient single servings. This recipe uses brioche bread cubes soaked thoroughly in a custard base of melted butter, vanilla-flavored coffee creamer, heavy cream, sugar, vanilla extract, eggs, and extra egg yolks. Allowing the bread to soak for at least an hour enables the batter to infuse each cube, ensuring a tender and moist crumb once baked.
The custard-soaked bread cubes are spooned into muffin tins and topped with semi-sweet chocolate chips before baking at 350°F until the tops are set and lightly golden. The chocolate adds sweet pockets throughout the softly baked custard, contrasting with the bread's texture. Cooling slightly before removal from the pan helps keep the muffins intact.
Serve warm, optionally with ice cream or a drizzle of sauce. The muffin form makes portioning easy and adds a homey feel while maintaining traditional bread pudding flavors and creaminess. The vanilla creamer brings complexity to the custard, distinguishing this from standard recipes.
For best results, soak the bread at room temperature for one hour if serving soon, or refrigerate up to 24 hours for advanced preparation. Discard any excess soaking liquid before baking to avoid sogginess. This technique ensures perfect moisture balance and texture.
Ingredients
- 6 tablespoons butter melted
- 1.5 cups coffee creamer vanilla flavor
- 1.5 cups heavy cream
- 1 cup sugar
- 2 teaspoons vanilla extract
- 6 large egg 4 eggs and 2 egg yolks
- 8 cups bread cubes we recommend Brioche
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350, and grease 16 cups of a muffin pan with oil or cooking spray. You can also line the cups with muffin liners.
- In a medium bowl combine the butter, heavy cream, vanilla coffee creamer, sugar, vanilla extract, 4 large eggs, and 2 large egg yolks in a bowl and whisk together until thoroughly combined.
- Add 8 cups of bread cubes to a large bowl and pour the cream mixture over it tossing gently until it is well coated. Let the bread sit and soak for at least 1 hour up to 24 hours. (See note 1)
- Spoon the soaked bread cubes into the muffin tin cups. Distribute any excess liquid evenly between the 16 cups.If you have extra you can dispose of it.
- Sprinkle chocolate chips on top of each of the bread puddings.
- Place the muffin tin in the oven to bake for 30 - 35 minutes.
- Remove the bread puddings from the oven and let cool in the pan for 10 minutes before using a knife to loosen and remove them from the muffin pan.
- Serve warm with ice cream or a drizzle of caramel sauce.
Notes
- Let the bread soak in the custard mixture for at least one hour at room temperature if baking promptly.
- If soaking longer, refrigerate the soaked bread up to 24 hours to maintain freshness.
- Discard any excess liquid before spooning into muffin tins to avoid soggy muffins.
- Serve the muffins warm, optionally with ice cream or a drizzle of sauce for added indulgence.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1bread pudding | |
| Calories | 325kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 115mg | 38% |
| Sodium | 217mg | 9% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 654IU | 13% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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