Five-Ingredient Bread Pudding Cups
Bread pudding has always been the ultimate comfort dessert to me—a humble way to turn leftover bread into something warm, sweet, and deeply satisfying. Growing up in the Midwest, many Sunday evenings ended with my mom baking the last few slices into a cozy pudding that filled the house with familiar, comforting aromas.
These bread pudding cups are my favorite shortcut on busy days. They deliver all the classic flavors and textures of traditional bread pudding but are baked in muffin tins for quicker cooking and perfectly portioned servings. Simple, comforting, and low-effort, they’re ideal when you want a warm dessert—or even a sweet brunch addition—without spending much time in the kitchen.
Enjoy them plain for everyday comfort, or elevate them with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. For brunch, pair them with eggs, bacon, and fresh fruit. As a dessert, add berries or citrus slices for a bright contrast. However you serve them, they’re cozy, versatile, and guaranteed to disappear fast.
🍮 5-Ingredient Bread Pudding Cups
📝 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Day-old bread, cubed | 4 cups | About 6–7 slices sandwich bread or sturdy loaf |
| Milk (whole or 2%) | 2 cups | |
| Eggs | 3 large | |
| Sugar | ½ cup | Granulated or light brown |
| Vanilla extract | 1 tsp | |
| Butter or nonstick spray | As needed | For greasing muffin tin |
🍴 Directions
1. Preheat the Oven
Heat oven to 350°F (175°C).
Grease a 12-cup muffin tin with butter or nonstick spray.
2. Prepare the Bread
Cut or tear the bread into ½–1 inch cubes.
Place the cubes in a large mixing bowl.
3. Make the Custard
In a separate bowl, whisk together the milk, eggs, sugar, and vanilla until fully blended.
4. Combine
Pour the custard over the bread cubes.
Gently stir and press the bread down so it absorbs the liquid.
Let rest for 5–10 minutes, stirring once or twice.
5. Fill the Muffin Tin
Spoon the mixture evenly into the prepared muffin cups, filling nearly to the top.
Divide any remaining liquid evenly among the cups.
6. Bake
Bake for 20–25 minutes, until set and golden on top.
The centers should spring back lightly when touched.
7. Cool & Serve
Allow to cool in the pan for 5–10 minutes.
Run a knife around the edges to release.
Serve warm, plain or topped with powdered sugar, syrup, whipped cream, or ice cream.
🧊 Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave for 20–30 seconds, or warm in a 300°F (150°C) oven for 8–10 minutes.
