Ever wondered what to do with those leftover bread slices sitting sadly in your kitchen? Prepare to be amazed by the most ingenious and mouthwatering solution that turns yesterday's stale bread into today's irresistible dessert! These Stale Bread Bread Pudding Muffins are not just a recipe; they're a culinary magic trick that transforms humble ingredients into golden, custardy delights that will have your family begging for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 4 cups stale bread, cubed
- 2 cups milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, tear or cut the stale bread into small, roughly 1-inch cubes. If the bread is extremely dry, you can lightly dampen the cubes with a sprinkle of water.
- In a separate large mixing bowl, whisk together milk, eggs, sugar, vanilla extract, cinnamon, and salt until the mixture is smooth and well combined.
- Pour the wet mixture over the bread cubes and gently fold to ensure all bread pieces are evenly coated. Let the bread soak for 5-7 minutes, allowing it to absorb the liquid.
- If using raisins, fold them gently into the bread mixture at this stage, distributing them evenly throughout.
- Carefully spoon the soaked bread mixture into the prepared muffin tin, filling each cup about 3/4 full. Press down gently to compact the mixture.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 10 minutes before carefully removing them and transferring to a wire rack to cool completely.
- Serve warm or at room temperature. Optional: dust with powdered sugar or drizzle with caramel sauce before serving.
Tips
- Bread Selection: The drier and staler your bread, the better! Day-old or slightly hardened bread works best for absorbing the rich custard mixture.
- Moisture Matters: If your bread is extremely dry, sprinkle a little water on the cubes to help them soften without becoming soggy.
- Customize Your Muffins: While raisins are optional, feel free to experiment with add-ins like chocolate chips, nuts, or dried fruit to make the recipe your own.
- Even Soaking: Take your time when folding the wet mixture into bread cubes. Ensure every piece is evenly coated for consistent texture.
- Don't Overfill: Fill muffin cups only about 3/4 full to prevent overflow and ensure even baking.
- Serving Suggestions: These muffins are versatile! Serve them warm for breakfast, as a dessert, or with a scoop of vanilla ice cream for an extra treat.
- Storage Tip: Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 7g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 65mg
