Bread Pudding Muffins

Bread pudding muffins are an easy way to enjoy the comforting flavors of traditional bread pudding in individual bread pudding portions.

Course Dessert

Cuisine American

Keyword bread pudding in muffin tin, bread pudding muffins, individual bread pudding, muffin tin bread puddings

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 325kcal

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.

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.