Easy Bread Pudding Muffins with Berries | Family-Friendly Breakfast
Got some extra bread lying around? Repurpose your bread into these warm and cozy Breakfast Bread Pudding Muffins with Berries! An easy recipe for breakfast, brunch, or as a snack!
Servings 12 muffins
Calories 389kcal
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
Serving: 12servings | Calories: 389kcal | Carbohydrates: 65g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 558mg | Potassium: 393mg | Fiber: 9g | Sugar: 21g | Vitamin A: 91IU | Vitamin C: 5mg | Calcium: 165mg | Iron: 3mg