Bread Pudding Muffins

Bread Pudding Muffins

Turn any slightly stale bread into delicious and easy Bread Pudding Muffins. Perfect for dessert, snacks or a sweet breakfast treat.

Anyone who bakes a lot of bread inevitably needs to deal with a surplus of bread. Freezing stale bread is one option, but sometimes, I have some slightly stale bread that is just calling out to be made into bread pudding. Sweet breads or breads like raisin/cinnamon bread are especially good for bread pudding, as are breads that have a glaze or icing on top.

Even regular bread is perfect, as you can simply add raisins or cinnamon to your soaking mixture or change it up and toss a few berries in with the bread cubes for a fruit-filled bread pudding muffin. Raspberries or blueberries work especially nicely, and you can use fresh or frozen fruit.

Bread Pudding Muffins

Cook’s Notes for Stale Bread Bread Pudding Muffins

Instead of one large bread pudding, I sometimes like to make these bread pudding muffins. They’re like bread pudding in portable form. Perfect for dessert, an afternoon snack or even with your breakfast coffee. Eat them “as is”, with a drizzle of maple syrup or dress them up for a comforting dessert by serving them warm with a hard sauce or some Creme Anglaise or with a spoonful of fresh fruit.

A half loaf of stale bread will be enough for 6 bread pudding muffins. If you only have a bit of stale bread at a time, simply cube it up and store in a freezer bag in your freezer. Keep doing that with odds and ends of stale bread until you have enough to make a batch of these bread pudding muffins.

Bread Pudding Muffins

Bread Pudding Muffins

Bread Pudding Muffins

Course: Dessert, Snack
Cuisine: American, Canadian
Keyword: recipes to use stale bread
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Servings: 6 muffins
Energy: 294 kcal
Author: Jennifer
A great way to use up your slightly stale bread! About 1/2 a loaf is perfect for making 6 delicious bread pudding muffins. Add raisins or other dried fruit, if you like. Great for desserts, snacks or a sweet, breakfast treat.


  • 1/2 lb. stale bread cut into 1-inch cubes
  • 1/4 tsp. cinnamon
  • 3 large eggs
  • 1/3 cup white sugar reduce a bit if bread is quite sweet or glazed already
  • 3/4 cup whipping cream can use a lower-fat cream or combination of creams
  • 3/4 cup milk
  • 1 tsp. vanilla
  • Optional: a few raisins or a bit of dried fruit*, if you like
  • Icing/confectioners sugar for dusting


  1. Place cubed bread into a large bowl and toss with cinnamon. In a medium bowl, whisk together the eggs, sugar, cream and milk. Pour over the bread cubes. Stir in raisins or dried fruit, if using. Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
  2. Preheat oven 325 F. (160 C.) Line a 6-cup muffin tin with paper liners (or generously grease with butter).
  3. Scoop a heaping 1/2 cup of the pudding mixture into each of the 6 muffin cups (each one should be nicely mounded. Top off each muffin cup with any remaining liquid.
  4. Bake for 40-45 minutes, rotating the muffin tin 180 degrees about half-way through baking. Muffins should be lightly golden brown on top. Dust with confectioners' sugar while they're still warm.

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Nutrition Facts
Bread Pudding Muffins
Amount Per Serving
Calories 294 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 124mg 41%
Sodium 251mg 10%
Potassium 165mg 5%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 15g
Protein 8g 16%
Vitamin A 12.3%
Vitamin C 0.2%
Calcium 12.3%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

Tags from the story

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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