I like muffins for breakfast. They’re a really great grab and go breakfast, which is what we need … especially on the weekends when we’re running out to work at the farmer’s market. So this Bread Pudding Muffins With Crumble Topping recipe is perfect for that.
They’re a little messy and a little crumbly because of the crumble topping, but that’s fine because when we eat them at the farmer’s market, we eat them outside over the ground, so messy and crumbly don’t bother me.
If it bothers you, just eat over a plate.
But don’t let that deter you from making this. Because oh my gosh, these are amazing and our favorite muffin (and that’s saying a lot because I actually have a lot of really good muffin recipes, if I do say so myself).
Bread Pudding Muffins With Crumble Topping Recipe
The crumble of these muffins is the same as the crumble topping on a coffee cake.
Bread Pudding Muffins With Crumble Topping Ingredients:
Bread Pudding Muffins Ingredients:
Crumble Topping Ingredients:
How To Make Bread Pudding Muffins With Crumble Topping:
Pre-heat the oven to 350 F.
Start by making the bread pudding muffins.
Cut the bread into cubes. Set them aside.
Make the custard by mixing together the eggs, milk, cinnamon sugar, and vanilla.
Pour the custard over the bread cubes.
Stir, gently, until all the bread cubes are covered by the egg mixture.
Split the mixture between the 12 cavities of a non-stick muffin pan. Set aside.
Now it’s time to make the crumble topping.
Melt the butter. Add it to a bowl with the cake flour and brown sugar. Mix together until all the ingredients are combined.
Use a fork to break the mixture into large crumbles.
Split the mixture between the 12 bread pudding muffins.
Bake for 25 to 30 minutes until the custard is completely cooked through and the Bread Pudding Muffins with Crumble Topping are a golden brown.
Let the muffins cool before serving.
The Bread Pudding Muffins with deflate a bit as they cool and the crumble topping will sink into the top of the muffin. Don’t worry if that happens. It doesn’t mean you did anything wrong or that you messed up the recipe. That’s what’s going to happen.
Bread Pudding Muffins With Crumble Topping: Frequently Asked Questions
Whatever bread you have handy is the best bread for bread pudding muffins, as long as you have an abundance of it.
We use white bread in this Bread Pudding Muffin recipe, and it works perfectly well. You could use a brioche loaf, a loaf of Challah bread, French bread … pretty much any sort of bread.
I wouldn’t suggest using rolls, like Kaiser rolls or seeded dinner rolls. But any other bread should work.
Leftover Bread Pudding Muffins need to be stored in the fridge in an air tight container. If not, the muffins will mold very quickly because of the dairy products.
You can store leftover Bread Pudding Muffins in the fridge for about five days in the fridge.
If you need to store these Bread Pudding Muffins for longer than that, you can freeze them in a freezer safe bag or container for up to three months. Be sure to fully defrost them before consuming.
If you want these Bread Pudding Muffins to be a little neater, you can skip the crumble topping.
But the crumble topping is delicious. And it’s where the majority of the muffin’s sweetness comes from. There’s one tablespoon of cinnamon sugar split between the 12 muffins, so they’re not sweet without the crumble topping.
So don’t skip it. I mean, you can if you want, but we don’t.
Bread Pudding Muffin Varieties:
Cinnamon Raisin Bread Pudding Muffins
If you like cinnamon raisin bagels, you can make a cinnamon raisin version of these muffins. You can either use cinnamon raisin bagels as the base or you can use white bread, as the original recipe calls for. Then, stir extra cinnamon and raisins into the custard. Pour that over the bread (or bagels) and follow the rest of the recipe as is.
Fruit-Filled Bread Pudding Muffins
Any kind of fruit will work in a bread pudding muffin batter. Dry or fresh fruit works best and you don’t really have to make any adjustments when adding fruit to the custard that way.
If you want, you can add pie filling, which is delicious, but you will most likely have to extend the baking time to account for the extra moisture. You may not have to, though.
Frosted Bread Pudding Muffins
When the Bread Pudding Muffins are cooling, drizzle them with your favorite icing (we like the cream cheese icing from this Cinnamon Rolls recipe. You could also use a vanilla sauce traditionally served with bread pudding.
Why is stale bread better for bread pudding?
If you’ve ever made bread pudding before, or just looked up a recipe for bread pudding, you have probably heard to use stale bread in bread pudding.
Stale bread, they say, absorbs more of the liquid (aka the custard) of bread pudding because it’s drier.
But, in reality, fresh bread works just fine. And actually, that’s what we use in this recipe, hence why it doesn’t call for stale bread.
You can leave your bread out overnight to make it “stale” if you really want. Or you can cut your bread into cubes and bake it at 350 F for 15 minutes to dry it out. Or you can cube the bread and leave it outside in the heat for the morning, then bake your bread pudding in the evening.
Want more muffin recipes?
If you’re hungry for muffins now, we have a few other muffin recipes that you might want to make next.
- Carrot Cake Weight Watchers Muffins
- Cheesy Garlic Pull Apart Muffins
- Corn Dog Muffins
- 10+ Unique Muffin Recipes
Crumble Topping Ingredients:
- 9 slices white bread
- 4 eggs
- 1.5 cups milk
- 1 teaspoon real vanilla
- 1 tablespoon cinnamon and sugar
Bread Pudding Muffins Ingredients
- 1 stick butter
- 1.25 cups cake flour
- 1/2 cup brown sugar
- Pre-heat the oven to 350 F.
- Start by making the bread pudding muffins. Cut the bread into cubes. Set them aside.
- Make the custard by mixing together the eggs, milk, cinnamon and sugar, and vanilla. Pour the custard over the bread cubes. Stir, gently, until all the bread cubes are covered by the egg mixture. Split the mixture between the 12 cavities of a non-stick muffin pan. Set aside.
- Now it’s time to make the crumble topping.
- Melt the butter. Add it to a bowl with the cake flour and brown sugar. Mix together until all the ingredients are combined. Use a fork to break the mixture into large crumbles. Split the mixture between the 12 bread pudding muffins.
- Bake for 25 to 30 minutes until the custard is completely cooked through and the Bread Pudding Muffins with Crumble Topping are a golden brown. Let the muffins cool before serving.
Amount Per Serving Calories 254Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 85mgSodium 217mgCarbohydrates 33gFiber 1gSugar 10gProtein 6g
Have you tried our Bread Pudding Muffins with Crumble Topping recipe? Let us know what you thought in the comments.