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Bread Pudding Breakfast Cups

Submitted by: Kristina_Vanni

Bread Pudding Breakfast Cups
2011-04-13 Breakfast Brunch
5 91

Make a special treat for your family's breakfast--mini muffin cups filled with bread, raisins cinnamon and sugar.

  • Servings: 6


¾ cup Milk
2 Eggs
1½ tsp Vanilla Extract
¼ tsp Salt
2 Tbsp Butter, melted and divided
2 Tbsp Granulated Sugar
1 Tbsp Packed Brown Sugar
2 tsp Cinnamon
⅓ cup Dark Raisins
6 cups White Bread, cut into ½" cubes
Powdered Sugar, for dusting


Preheat oven to 350 degrees. Spray a 6 cup muffin tin with cooking spray and set aside. In a mixing bowl, whisk together milk, eggs, vanilla, salt, and 1 tablespoon melted butter. In a small cup, stir together both sugars and cinnamon until blended. Remove 1 teaspoon of mixture and set aside. Stir remaining mixture into milk and egg mixture until blended. Gently stir in raisins and bread cubes until bread is coated. Set aside for 5 minutes to absorb liquid. Mound mixture evenly into prepared muffin cups. Brush or drizzle tops with remaining 1 tablespoon melted butter. Sprinkle each evenly with reserved cinnamon and sugar. Bake 22-24 minutes or until tops feel firm. Cool in a pan, on a wire rack, for 10 minutes before removing from cups. Dust each lightly with confectioners sugar and serve warm.

Helpful Tips:

You can get adventurous with these by substituting the raisins for dried cranberries and adding a little grated orange rind. Or pick your favorite dried fruit, use another extract, etc. They can easily be made into other flavors.