Bread Pudding Muffins – Individual Bread Pudding!
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These Bread Pudding Muffins are delicious individual bread puddings made in a muffin tin. It’s an easy bread pudding recipe that makes the perfect individual servings!
Bread pudding muffins are an easy way to enjoy the rich, comforting flavors of traditional bread pudding in perfectly sized individual bread pudding portions.
Not only do these muffin tin bread puddings offer convenience baking them in a muffin tin makes them easy to customize. Divide up your custard base into different flavors so everyone can have their favorite!
Whether you’re making these for a cozy family dessert or a special holiday gathering, these bread pudding muffins are guaranteed to impress.
Looking for another impressive single-serving dessert that is perfect for the holidays? Try our mini cheesecakes!
Ingredients You’ll Need
- Butter – Melted butter soaks into the bread to make it rich a buttery.
- Vanilla Coffee Creamer – We use coffee creamer because it adds extra flavor. Use different variations to change the flavor profile of the individual bread puddings.
- Heavy Cream –
- Sugar
- Vanilla Extract
- Eggs – these act as a binder and gives the custard a rich, creamy texture.
- Bread – See below for the best bread to use for bread pudding. Whichever bread you use you’ll get the best results if you cube it and let it sit out for 24-48 and become slightly stale and dried out. This will help it absorb the custard without getting soggy.
- Chocolate Chips – We used semi-sweet chocolate chips but you could use milk chocolate, dark chocolate, or even white chocolate.
Bread pudding is one of our favorite desserts. If you want to make a full-size version, give our Pecan Pie Bread Pudding made with sweet pecan pie filling a try!
Step-by-Step Instructions for Perfect Bread Pudding Muffins
- Preheat Your Oven. Preheat your oven to 350°F (175°C) and grease 16 cups of a muffin tin with cooking spray. You can also use muffin liners for easy removal later.
- Make the Cream Mixture. In a medium mixing bowl, whisk together melted butter, vanilla coffee creamer, heavy cream, sugar, vanilla extract, and eggs. Make sure everything is thoroughly combined for a smooth, creamy custard.
- Soak the Bread. Place the cubed bread in a large bowl and pour the cream mixture over it, stirring gently to coat every piece. Allow the bread to soak in the mixture for at least 1 hour at room temperature if baking soon. If you’re preparing this ahead, cover and refrigerate for up to 24 hours. Note: The longer the bread soaks, the more custard-like the texture will be. Refrigerating overnight creates an even richer flavor.
- Fill the Muffin Tin. Spoon the soaked bread mixture into the muffin cups. Divide any remaining liquid evenly among the muffin cups to ensure each bread pudding muffin is moist and flavorful.
- Top with Chocolate Chips. Sprinkle chocolate chips over the top of each muffin for a delightful touch of sweetness in every bite. This step also gives your bread pudding muffins a melty, chocolatey finish that’s hard to resist.
- Bake. Bake the muffins in the preheated oven for 30-35 minutes or until golden brown on top and slightly firm in the center. The edges will turn crispy while the inside stays soft and custard-like.
- Cool and Serve. Once out of the oven, let the muffins cool in the pan for about 10 minutes. Use a knife to carefully loosen and remove them from the pan. Serve warm for the best flavor, optionally topped with a scoop of ice cream or drizzled with caramel sauce.
I love my bread pudding at room temperature so I may or may not have eaten one the next morning along with my coffee. It was heaven!
Delicious Flavor Variations for Bread Pudding Muffins
These individual bread pudding are versatile and can be customized with a variety of flavors and mix-ins to suit any taste preference. Here are some mouth-watering ideas to transform your basic bread pudding muffins into something extraordinary.
- Salted Caramel Mocha Bread Pudding – Switch the creamer to Salted Caramel Mocha Coffee Creamer and top with a salted caramel sauce at the end.
- Apple Cinnamon Caramel – Add 1 cup of finely chopped apples and 1 teaspoon of cinnamon to the mixture. Drizzle caramel sauce on top of each muffin after baking or add a light sprinkle of brown sugar before baking for a hint of caramelized sweetness.
- Nutella Hazelnut – Add a dollop of Nutella to the center of each muffin before baking, and sprinkle ½ cup of chopped hazelnuts into the mixture. Drizzle a little Nutella over the top after baking or add whole hazelnuts for added texture.
- Classic Cinnamon Raisin – Add 1 cup of raisins and 1-2 teaspoons of cinnamon to the custard mixture. Skip the chocolate chips and sprinkle a pinch of cinnamon sugar on top before baking for a lightly caramelized crust.
Best Bread for Bread Pudding
Choosing the right bread is essential for creating the best bread pudding. A good bread should absorb the custard mixture without turning mushy and should add a depth of flavor that complements the pudding’s rich, creamy consistency. Here’s a guide to the top bread types that work wonderfully in bread pudding.
- Brioche – Brioche is one of the most popular bread choices for bread pudding. With its buttery, slightly sweet flavor, brioche gives the pudding a rich, indulgent taste. The tender texture of brioche soaks up the custard mixture beautifully, creating a melt-in-your-mouth consistency.
- Challah – Challah is a Jewish bread that’s light, fluffy, and subtly sweet, with a rich egg-based texture similar to brioche. Its slightly airy crumb structure makes it ideal for absorbing custard while maintaining some structure, resulting in a soft yet cohesive bread pudding.
- French Bread – French bread is crusty on the outside and airy on the inside, making it a great choice for a heartier bread pudding. When soaked in custard, French bread adds a slight chewiness and texture to the pudding while retaining a soft interior.
- Croissants – Croissants add an extra layer of indulgence to bread pudding with their flaky, buttery layers. When soaked, croissants create a custardy, creamy texture that’s incredibly rich and luxurious.
- King’s Hawaiian Rolls – King’s Hawaiian rolls are soft and sweet, which makes them an excellent choice for a dessert-focused bread pudding. The mild sweetness of the rolls complements vanilla, fruit, and chocolate flavors, and their pillowy texture creates a soft, luscious pudding.
Tips for Choosing and Preparing Bread for Bread Pudding
- Use Day-Old Bread: Slightly stale bread absorbs the custard mixture better, making the pudding less mushy.
- Cubing the Bread: Cube the bread into 1-inch pieces to allow for an even soak and a balanced texture.
- Pre-Soak the Bread: Let the bread soak in the custard mixture for at least 30 minutes (or up to 24 hours refrigerated) to ensure each piece absorbs enough flavor.
How to Store Bread Pudding Muffins
Refrigerator: Place your bread pudding muffins in an airtight container or wrap them individually in plastic wrap or foil. Store them in the refrigerator for up to 3-4 days. This method preserves moisture and prevents spoilage.
Freezer: Bread pudding muffins can be frozen for up to 3 months without losing their texture or flavor. To freeze, wrap each muffin individually in plastic wrap, then place them in a resealable freezer bag or airtight container. Label the container with the date to keep track of their freshness.
How to Reheat Individual Bread Puddings
To reheat bread pudding muffins while preserving their moisture and flavor, follow one of these methods:
Oven Reheating (Best for Fresh Taste) – Reheating in the oven provides the best texture, keeping the muffins moist and warm with a slightly crisp edge.
- Preheat your oven to 325°F (160°C).
- Place the muffins on a baking sheet and cover them loosely with foil to prevent drying out.
- Heat for 10-15 minutes or until warm throughout.
This method is ideal for frozen muffins as well; just add a few more minutes to the heating time.
Microwave Reheating (Quick and Easy) – Microwaving is fast and convenient, though it may not give as crisp an edge as the oven.
- Place a muffin on a microwave-safe plate.
- Cover it with a damp paper towel to retain moisture.
- Microwave on medium heat for 20-30 seconds (fresh) or 30-45 seconds (refrigerated).
Air Fryer Reheating (For a Slightly Crisp Finish) – The air fryer is another great option, especially if you want a slightly crispy exterior.
- Set your air fryer to 300°F (150°C).
- Place the muffin inside for 3-5 minutes.
This method works well for both refrigerated and frozen muffins; just adjust the time slightly as needed.
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Bread Pudding Muffins
Ingredients
- 6 tablespoons Butter, melted
- 1.5 cups Vanilla Coffee Creamer
- 1.5 cups Heavy cream
- 1 cup Sugar
- 2 teaspoons Vanilla extract
- 6 large Eggs , 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
- If you are making the bread pudding immediately we suggest letting the bread soak in the cream mixture for 1 hour at room temperature. If you are letting it soak for longer place in the refrigerator while it soaks.
Using the muffin tin so you can have different flavors is such an awesome idea! Perfect for a holiday party too.
Love the idea of using the muffin tin!
These were a huge hit! Made as is in the recipe with leftover french bread, but definitely will make them again & experiment with different flavors of coffee creamer.