Got some extra bread lying around? Repurpose your bread into these warm and Easy Bread Pudding Muffins with Berries! An easy recipe for breakfast, brunch, or as a snack!
Do you enjoy dessert for breakfast? It always gets everyone excited whenever I whip up a batch of these easy breakfast bread pudding muffins because who isn’t a fan of dessert for breakfast! Traditionally, bread pudding is made by soaking leftover bread in a custard and then baking it up in a casserole dish. However, by making them in a muffin tin, everyone gets their own individual serving as well as making it the perfect grab and go snack!
Table of contents
Why This Recipe Works
Being made in a muffin tin instead of a casserole dish means that these easy breakfast bread pudding muffins have way more crispy surface area and are still warm and gooey on the inside.
We use super simple ingredients but the end result is so delicious. Those enjoying it will assume you used a ton of fancy ingredients and spent ages making this when it’s just quite the opposite!
This recipe is perfect if you have a ton of leftover bread (who else is having fun baking a ton of bread right now and always have a loaf on hand?). Usually, during the holidays, we have a few loaves around to make stuffing and this is a great recipe to repurpose it.
Key Ingredients
Bread — We can’t have bread pudding muffins without bread! You can use whatever bread you have on hand. Some people like to use stale bread for bread pudding so it’s more dry and can soak up more of the custard but it’s up to you.
Custard — To make the custard that your bread soaks in, we use eggs, brown sugar, vanilla, soy milk, creamer, cinnamon and salt.
Berries — I like to use a mix of berries to top off my bread pudding but if you only have one type on hand, that’s perfectly fine!
How to Make This Recipe
Step 1: Preheat oven to 325 F. Line 12 muffin cups with paper liners. Then, whisk the eggs with the brown sugar, vanilla, soy milk, creamer, cinnamon and salt.
Step 2 and 3: Add the bread cubes and let sit in the custard for 15 minutes until well soaked. Add in the berries and mix well.
Step 4: Scoop about ½ cup into each of the muffin cups. Press the pieces down so it’s very compact. Bake for 20- 27 minutes or until golden brown on top and a toothpick comes out clean.
Step 5: Allow to cool. Dust with powdered sugar and enjoy.
Expert Tips
For extra sweetness, brioche bread is a rich and decadent bread that can be swapped for your regular loaf of bread.
If you want to have a more caramelized taste to your bread pudding muffins, you can use dark brown sugar instead.
Try to cut your bread to the same size so they can easily and evening be scooped into your muffin tins.
Soak your bread for as long as you need to make sure your bread has absorbed all the tasty custard flavours!
Recipe FAQs
Up above, I mentioned that “stale” bread is popular as it can soak up more custard. If you have fresh bread and don’t want to wait a few days and don’t want to wait for the bread to soak up all the custard, you can place your diced bread on a sheet pan and bake it at 350F for 5-10 minutes ahead of time.
You can add toasted pecans, almonds, raisins, chocolate chips, and more! Whatever you feel like adding to your easy breakfast bread pudding muffins recipe, you can!
Store leftover bread pudding in an airtight container inside of a fridge for up to 4 days.
You can definitely freeze bread pudding. Simply wrap it up in plastic and store it in a freezer safe container or bag. Thaw overnight in the fridge and then reheat in the microwave or oven when you’d like to enjoy it.
More Recipes You Might Like
Want more recipes you can make for breakfast or brunch like my easy breakfast bread pudding muffins?
- Best Vegan Breakfast Bars (Kid Friendly)
- Cheesy Spinach Egg Waffles | BLW & Toddler Breakfast
- Pizza Egg Muffins | Keto Gluten Free Meal Prep Breakfast
- Baby Cereal Protein Pancakes | BLW High Iron Breakfast
Have you tried breakfast bread pudding muffins before? Let me know how you like to make it down below!
Easy Bread Pudding Muffins with Berries | Family-Friendly Breakfast
Ingredients
- 3 eggs
- ⅔ cup brown sugar
- 1 tsp vanilla extract
- ¾ cup unsweetened vanilla soy milk
- ¾ cup unsweetened vanilla non-dairy creamer
- ¼ tsp cinnamon
- ¼ tsp salt
- 6 cups diced whole grain bread 8 oz
- ½ cup blueberries
- ½ cup raspberries halved
- ½ cup strawberries finely diced
Instructions
- Preheat oven to 325 F. Line 12 muffin cups with paper liners.
- Whisk the eggs with the brown sugar, vanilla, soy milk, creamer, cinnamon and salt. Add the bread cubes and let sit in the custard for 15 minutes until well soaked.
- Mix in the berries.
- Scoop about ½ cup into each of the muffin cups. Press the pieces down so it’s very compact. Bake for 20- 27 minutes or until golden brown on top and a toothpick comes out clean.
- Allow to cool. Dust with powdered sugar and enjoy.
Notes
- For extra sweetness, brioche bread is a rich and decadent bread that can be swapped for your regular loaf of bread.
- If you want to have a more caramelized taste to your bread pudding muffins, you can use dark brown sugar instead.
- Try to cut your bread to the same size so they can easily and evening be scooped into your muffin tins.
- Soak your bread for as long as you need to make sure your bread has absorbed all the tasty custard flavours!
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Laura says
This was super good and really easy to make. I had leftover bread from making stuffing for Christmas so this worked out great. I used regular milk and cream and just increased the vanilla. I also used frozen fruit instead, just thawed most of the way using the microwave. I served with vanilla Greek yogurt. Will definitely keep this recipe on hand!
Abbey Sharp says
Thanks for the love Laura!
Mary Andersen says
Why don’t you use dairy products? Could you exchange milk for the soy milk?
Abbey Sharp says
Yes you absolutely can!