Muffin Bread Pudding Recipe

Name: Muffin Bread Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: One 9x13-inch baking dish
Cuisine: American
Ingredients: 4 cups stale muffins, crumbled (about 6-8 muffins); 2 cups whole milk; 1 cup heavy cream; 3 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup raisins (optional)

American · Dessert · 60 min total

Muffin Bread Pudding recipe videos

A delightful twist on classic bread pudding using leftover muffins, creating a moist, custardy dessert with a crispy top. Perfect for using up stale muffins.

15
min prep

45
min cook

8
servings

380
kcal/serving

Ingredients

4 cups stale muffins, crumbled (about 6-8 muffins)
2 cups whole milk
1 cup heavy cream
3 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Place crumbled muffins in the prepared dish. Sprinkle raisins over if using.
In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
Pour the custard mixture evenly over the muffin crumbles. Gently press down with a spatula to ensure all pieces are soaked.
Let sit for 10 minutes to allow the muffins to absorb the custard.
Bake for 40-45 minutes, or until the pudding is set and the top is golden brown. A knife inserted in the center should come out clean.
Let cool for at least 10 minutes before serving. Serve warm or at room temperature.

Tips

For a richer pudding, substitute half of the milk with additional heavy cream.
Serve with a drizzle of caramel sauce or a scoop of vanilla ice cream.
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave or oven.

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