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Bread Pudding Muffins

Bread Pudding Muffins
Piper Davis and Ellen Jackson

Prep 15 mins
Cook 4 hrs 45 mins
Total 5 hrs
12 servings
305 kcal


  • Butter for the muffin tin
  • 1 pound crusty artisan white bread
  • 1/2 teaspoon ground cinnamon
  • 6 eggs
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 1 1/2 cups (12 fluid ounces) heavy cream
  • 1 1/2 cups (12 fluid ounces) milk preferably whole
  • 2 teaspoons vanilla extract
  • Confectioners' sugar for sprinkling


  • Thickly slice the bread and then cut it into 1-inch cubes. Plop the bread in a large bowl and toss it with the cinnamon.
  • Make the custard by whisking the eggs, sugar, cream, milk, and vanilla together until well combined. Pour the custard over the bread. Cover and refrigerate for at least 4 hours and up to 24 hours to ensure the bread soaks up the custard.
  • Preheat the oven to 325°F (160°C). Line a standard-size 12-cup muffin tin with paper liners or generously butter the muffin cups.
  • Scoop a heaping 1/2 cup bread pudding mixture into each muffin cups; each one should be nicely mounded. Top off each bread pudding with any liquidy custard that remains in the bottom of the bowl.
  • Bake for 45 minutes, rotating the muffin tin halfway through the baking time. The bread pudding muffins should be lightly golden brown on top. Dust them with confectioners' sugar while they're still warm.