Bread Pudding Muffins

imageIt almost doesn’t seem right kicking off the month with this recipe – it’s so easy and sinful with pretty much no work. The Grand Central Baking Book recipe calls for “crusty artisan white bread” so when I ran across some from one of Seattle’s other famous bakeries in Columbia   City, I knew it was fate. 

The bakers over at Grand Central started using this for recipe for dessert, and it’s easy to see why – It’s sweet, creamy, and just crunchy enough…and  that’s also why they are perfect for breakfast! In fact, these treats are so good you better grab one for yourself before they are all gone!



  • 1-pound crusty artesian white bread
  • 1/2-teaspoon ground cinnamon
  • 6-eggs
  • 3/4-cup (5.25 ounces) granulated sugar
  • 1-1/2 cups (12-fluid ounces) heavy cream
  • 1-1/2 cups (12-fluid ounces) milk
  • 2 teaspoons vanilla extract
  • Powdered sugar for dusting


  • 12-cup muffin tin
  • 12-paper liners (or butter tin generously)


  • 325-degrees, with cook time of about 45-minutes

Let’s get started!


  1. Cut the bread into 1-cubes. I did this by starting  with slicing bread in 1-inch slices, then cuttin them in half, then cutting into fours.
  2. Place bread in large bowel (it will need to be large enough to soak bread and custard) and toss with 1/2-teaspoon ground cinnamonimage
  3. In a separate bowl, whisk together the 6-eggs, 3/4-cup granulated sugar, 1 and 1/2 cups heavy cream, and 1 and 1/2 cups milk (I used whole milk).image
  4. Once mixture is well combined, pour over bread and toss well.image
  5. Place plastic over bowel and refrigerate for at least 4-hours, but up to 24-hours
  6. Line muffin cups.
  7. Scoop about 1/2 cup of bread mixture into each cup. Make sure each scoop is a nice heaping mound. I gave the bread scoops a little “squeeze to hold them togetherimage
  8. Finally, spoon the rest of custard over the muffins bake for about 45-minutes, rotating half way through. Mine actually took 55-minutes before my muffins got the light golden brown on top.
  9. As soon as muffins are out of oven, dust each one with powdered sugar and serve!image

A few notes from my kitchen:

  • I cooked my muffins for about 55-minutes – but be careful, if they cook too long the tips of the bread get too hard and crunchy (unless you like that).
  • I only soaked my bread for 4-hours, but I think overnight would be delicious. This way you can prepare the mixture at night – perfect if you want to impress guests for breakfast.

Original Recipe: Grand Central Bakery, Seattle

1 Comment

  1. Have never seen this pud served as a cupcake before – I love this idea!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s