If you’re hungry for muffins now, we have a few other muffin recipes that you might want to make next.

We have a list of mini muffin recipes, if you want some small ones, and a list of Unique Muffin Recipes with full-sized muffin recipes.

Bread Pudding Muffins With Crumble Topping Recipe

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Long aside first: If you’ve ever made bread pudding before, you’ve probably heard to use stale bread in bread pudding.

Stale bread absorbs more of the liquid (aka the custard) of bread pudding because it’s drier.

You can leave your bread out overnight to make it “stale.” 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.

Bread Pudding Muffins With Crumble Topping Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

Bread Pudding Muffins Ingredients:

• White bread – Stale bread is best. Check the whole note above about that.
• Eggs – Large white eggs work.
• Milk – Whole milk gives the best flavor. You could substitute heavy cream to make it more dessert-like.
• Real vanilla extract – This adds a sweetness to the muffins.
• Cinnamon sugar – If you don’t have this, you can make it by combining 1 part cinnamon to two parts sugar.

Crumble Topping Ingredients:

• Butter – We use unsalted butter because this recipe doesn’t need extra salt.
• Cake flour – Cake flour is less dense and creates a better crumb than all purpose flour.
• Brown sugar – This adds a richer, deeper sweetness than you’d get from white sugar.

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