Breakfast Berry Bread Pudding Muffins
Got some extra bread lying around? Repurpose your bread into these warm and cozy Breakfast Berry Bread Pudding Muffins! An easy recipe for breakfast, brunch, or as a snack!
Servings 12 muffins
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.
- 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!
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