Mini Bread Puddings
If you like the crispy edges of bread pudding best, you’ll love this method of baking bread pudding in a muffin tin.
Serves: 12Hands-on: 10 minutesTotal: 50 minutesDifficulty: Easy
- 2 Tbsp. butter, melted
- 1⁄4 cup packed brown sugar
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1⁄2 cup whole milk
- 3 eggs
- 6 slices of bread, cubed
- Preheat oven to 350°F. Add the melted butter to a large mixing bowl. Whisk in the brown sugar, vanilla extract, ground cinnamon, milk, and eggs. Add the bread to the bowl and press lightly till they have soaked up all of the liquid.
- Fill the cups of a standard 12-cup non-stick muffin pan about two-thirds full with the mix, and bake for 30 minutes. (If your muffin pan is not non-stick, grease with butter or cooking spray first.)
- Let the pans rest for 10 minutes before running a knife along the outside edge to help dislodge the bread puddings.