Description
These Cinnamon Sugar Bread Pudding Muffins are a delightful twist on classic bread pudding, baked into individual muffin cups and coated in a sweet cinnamon sugar topping.
Ingredients
Scale
- 4 cups cubed day-old bread (such as brioche or challah)
- 2 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- For the topping: 1/4 cup granulated sugar, 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together eggs, milk, heavy cream, 1/2 cup sugar, vanilla, 1 teaspoon cinnamon, nutmeg, and salt until well combined.
- Add the cubed bread to the egg mixture and gently stir until all bread is soaked. Let sit for 10 minutes.
- Divide the bread mixture evenly among the muffin cups, pressing down slightly.
- Drizzle melted butter evenly over each muffin.
- Bake for 20-25 minutes, until golden and set. Let cool in the pan for 5 minutes.
- Meanwhile, in a small bowl, mix together 1/4 cup sugar and 1 tablespoon cinnamon for topping.
- Remove muffins from the pan and roll each in the cinnamon sugar mixture while still warm. Serve warm or at room temperature.
Notes
Day-old bread works best as it absorbs the custard without becoming too mushy. You can substitute almond milk for a dairy-free version, but the texture will be slightly different.
Nutrition
- Calories: 280
- Sugar: 20g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 5g