Tillie Doyle
Bread pudding is a delicious dessert, but baking it in a muffin pan takes the dish to a whole new level. Muffin bread pudding is a fun, portable version of the classic comfort food. It is also a great way to use up leftover muffins or stale bread. The process is simple: crumble or cube the muffins or bread, mix in eggs, milk, sugar, and any desired spices or add-ins, and bake in a muffin pan. The result is a warm, gooey, sweet treat that can be enjoyed as a snack, dessert, or even a sweet breakfast.
| Characteristics | Values |
|---|---|
| Type of pan | Muffin pan, loaf pan |
| Pan material | Silicone, Silpat |
| Pan preparation | Spray or butter the pan |
| Ingredients | Stale bread, muffins, sugar, eggs, milk, cinnamon, nutmeg, almond extract, vanilla, pecans, whiskey, cream, butter, chocolate chips, cocoa powder, craisins, almonds, maple syrup, etc. |
| Temperature | 325°F, 350°F |
| Baking time | 20-25 minutes, 40-45 minutes |
| Result | Warm, gooey, comforting, sweet |
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What You'll Learn
Using stale bread for bread pudding muffins
Bread pudding muffins are a great way to use up stale bread. About half a loaf of stale bread is enough to make six bread pudding muffins. If you only have a small amount of stale bread, cube it and store it in a freezer bag in the freezer until you have enough. Sweet breads, such as raisin or cinnamon bread, are especially good for bread pudding, as are breads with a glaze or icing on top. However, any type of stale bread can be used. If using plain bread, simply add raisins, cinnamon, or other dried fruit to the mixture. Fresh or frozen berries can also be added for a fruity twist.
To make the bread pudding muffins, first place the cubed bread into a large bowl and toss with cinnamon. In a separate bowl, whisk together eggs, sugar, cream, and milk. Pour this mixture over the bread cubes and stir in any dried fruit or berries, if using. Cover the bowl with plastic wrap and refrigerate for at least two hours or up to 24 hours.
Preheat the oven to 325°F (regular bake setting, not fan-assisted). Line a six-cup muffin tin with paper liners or generously grease the cups with butter. Scoop a generous half cup of the pudding mixture into each of the six muffin cups, mounding them slightly. Top off each muffin cup with any remaining liquid.
Bake the muffins for 40-45 minutes, rotating the muffin tin 180 degrees halfway through. The muffins can be served as-is or dressed up with a drizzle of maple syrup, a spoonful of fresh fruit, or a hard sauce or Crème Anglaise for a comforting dessert. These bread pudding muffins can also be frozen for up to two months.
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How to make muffin bread pudding without a recipe
Muffin bread pudding is a fun twist on the classic bread pudding and a great way to use up leftover muffins or stale bread. It's a simple dish that can be made without a recipe and is perfect for cooking with kids. Here's how to make muffin bread pudding without a recipe:
Ingredients
You will need some store-bought or homemade muffins, milk, and eggs. You can also add cinnamon, nutmeg, vanilla, almond extract, and raisins or other dried fruit for extra flavour. If you want to get creative, you can experiment with additional ingredients such as chocolate chips, cocoa powder, or even a splash of liquor like triple sec or whiskey.
Preparation
Preheat your oven to 325°F (or 350°F according to some sources). Grease a muffin pan with butter, oil, or cooking spray. If you don't have a muffin pan, you can use paper liners or a silicone muffin cup. Crumble or cube your muffins or bread and place them into the prepared muffin pan. In a separate bowl, beat together eggs, milk, and sugar. You can add cinnamon, nutmeg, and almond extract to this mixture if you like. Pour the egg and milk mixture over the muffins and press them down to ensure they are fully coated. You can also add in any additional ingredients like raisins or chocolate chips at this point.
Baking
Bake your muffin bread pudding for 20 to 25 minutes, or until the top is golden brown and the pudding is set. For a crustier top, you can bake for closer to 45 minutes. Let the pudding cool for at least five minutes, then serve warm. You can dust the top with powdered sugar or drizzle with maple syrup for an extra sweet touch.
Storage and Serving
Muffin bread pudding can be served as a dessert, a snack, or even a sweet breakfast treat. It can be enjoyed warm or cold and pairs well with ice cream, maple syrup, or fresh fruit. Leftovers can be stored in the freezer for up to two months.
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Silicone muffin cups vs. muffin pans
Silicone muffin cups and muffin pans offer a sustainable, reusable alternative to paper muffin liners. They are also non-stick, meaning that baked goods can be easily removed from the cups or pans without leaving residue.
However, silicone and metal muffin pans differ in several ways. Metal pans, made from materials such as stainless steel, aluminium, or carbon steel, are superior heat conductors and can help achieve a desirable brown colour on muffins. Metal pans are also sturdier than their silicone counterparts, which can be too flexible and may need to be placed on a sheet pan for added support. Silicone pans can also brown the bottoms of muffins too much when placed on a sheet pan.
Some silicone muffin cups can be placed directly on a baking sheet without needing a muffin pan, offering greater versatility. They can also be placed inside a muffin tin. Silicone cups with tabs can be easily removed from muffin tins without leaving thumbprints.
While some sources praise the ease of cleaning silicone muffin cups and pans, others find them difficult to wash, especially if they are not dishwasher-safe.
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Bread pudding muffins with whiskey sauce
Ingredients:
- Stale bread (about half a loaf)
- 2-3 eggs
- Sugar (1/3 to 1/2 cup)
- Milk
- Cream
- Butter (1/2 cup)
- Whiskey (1/2 cup)
- Cinnamon
- Raisins or other dried fruit (optional)
- Nuts (optional)
- Chocolate chips (optional)
Method:
- Cut the stale bread into cubes and place them in a large bowl.
- In a separate bowl, whisk together the eggs, sugar, cream, and milk.
- Pour the wet mixture over the bread cubes and stir in any optional add-ins like cinnamon, raisins, or nuts.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
- Preheat your oven to 325-350 degrees Fahrenheit.
- Grease a 6-cup muffin tin with butter or line it with paper liners.
- Scoop the pudding mixture into each muffin cup, filling them generously.
- Bake for 40-45 minutes, rotating the tin halfway through.
- While the muffins are baking, make the whiskey sauce. Melt butter in a saucepan over low heat, then add cream, sugar, and whiskey. Stir continuously until the sauce reaches a gentle boil.
- When the muffins are done, remove them from the oven and let them cool slightly.
- Serve the muffins warm, drizzled with the whiskey sauce.
Enjoy your bread pudding muffins with whiskey sauce! They are a delicious and comforting treat, perfect for any time of the day.
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Bread pudding muffins as a breakfast option
Bread pudding muffins are a great breakfast option, especially if you're looking for something sweet and indulgent. They are also a fantastic way to use up leftover muffins or stale bread, and any muffins that didn't quite turn out as expected. You can even get the kids involved in making this simple yet delicious treat.
To make bread pudding muffins, you'll need a muffin pan, of course. Line a 6-cup muffin tin with paper liners or grease the cups generously with butter or cooking spray. If you're using stale bread, you'll need about half a loaf, cubed, which will make 6 muffins. You can use any type of bread, but sweet breads, raisin/cinnamon bread, or breads with a glaze or icing work particularly well. You can also add raisins or other dried fruit to the bread cubes or toss in some berries for a fruity twist.
In a medium bowl, whisk together eggs, sugar, and milk. You can also add cream, cinnamon, nutmeg, vanilla, and almond extract for extra flavour. Pour this mixture over the bread cubes and stir in any dried fruit or berries, if using. Cover the bowl and refrigerate for at least 2 hours or up to 24 hours.
When you're ready to bake, preheat your oven to 325°F (or 350°F according to some sources). Scoop a generous half cup of the pudding mixture into each muffin cup, mounding it slightly. Top off each cup with any remaining liquid. Bake for 20 to 25 minutes, or until the tops are golden brown and the puddings don't jiggle when shaken. For a crustier top, you can bake for up to 45 minutes.
Let the muffins cool for at least 5 minutes, then dust with powdered sugar or drizzle with maple syrup. These bread pudding muffins are best enjoyed warm, perhaps with a cup of coffee or as part of a decadent brunch spread. They can also be served as a dessert, with a scoop of ice cream or a whiskey sauce.
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Frequently asked questions
Yes, you can make bread pudding in a muffin pan. You can use a Silpat muffin pan or line a muffin tin with paper liners.
You can use store-bought or homemade muffins, milk, eggs, cinnamon, nutmeg, and almond extract. You can also add ingredients like cocoa powder, chocolate chips, and dried fruit.
First, crumble the muffins into a pan. Then, beat together sugar, eggs, and milk in a separate bowl. Next, add cinnamon, nutmeg, and almond extract to the bowl. Pour the mixture over the muffins and bake for about 20 to 45 minutes.
This recipe usually makes about six bread pudding muffins.
