Five-Ingredient Bread Pudding Cups
Bread pudding has always felt like the definition of comfort to me—a simple way to turn leftover bread into something warm and dessert-worthy. Growing up in the Midwest, many Sunday nights ended with my mom transforming the last slices into a cozy pudding that filled our home with sweetness.
These bread pudding cups are my go-to shortcut for busy days. They capture everything you love about traditional bread pudding, baked in muffin tins for faster cooking and perfectly sized portions. They’re easy, satisfying, and ideal when you want a warm dessert (or sweet brunch option) without any hassle.
Enjoy them as-is for everyday comfort, or dress them up with whipped cream, ice cream, or a drizzle of caramel. For brunch, serve alongside eggs, bacon, and fresh fruit. For dessert, add berries or citrus slices for a bright finishing touch. No matter how you serve them, they’re cozy, versatile, and sure to disappear quickly.
🍮 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 oven
Preheat to 350°F (175°C).
Grease a 12-cup muffin tin with butter or spray.
2. Prepare bread
Cut or tear bread into ½–1 inch cubes.
Place in a large mixing bowl.
3. Make custard
In a separate bowl, whisk together milk, eggs, sugar, and vanilla until smooth.
4. Combine
Pour custard over bread cubes.
Gently stir and press down to help the bread absorb the liquid.
Let rest 5–10 minutes, stirring once or twice.
5. Fill muffin tin
Spoon mixture evenly into prepared cups, filling nearly to the top.
Distribute any remaining liquid among the cups.
6. Bake
Bake for 20–25 minutes, until golden and set.
Tops should lightly spring back when touched.
7. Cool & serve
Let cool in the pan for 5–10 minutes.
Run a knife around edges to release.
Serve warm, plain or topped with powdered sugar, syrup, whipped cream, or ice cream.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave for 20–30 seconds, or in a 300°F (150°C) oven for 8–10 minutes.
✨ Result: Soft, custardy centers with golden tops—classic bread pudding flavor in convenient, perfectly portioned cups.
