Stale sourdough bread, soaked in a Creme Brûlée coffee creamer, heavy cream and egg mixture overnight, with chunks of white chocolate, baked to golden brown perfection on top, yet moist and pudding-like in the center. These muffins can be considered breakfast worthy because they are in muffin form, but really they are decadent enough that they are totally an amazing dessert too!
Bread pudding is super easy to make…no mixer required. Just make sure you let your bread soak up all that goodness overnight.
Bread Pudding Muffins
Print RecipeIngredients
- 8 cups stale bread (I used sourdough), cubed
- 6 tablespoons unsalted butter, melted
- 2 cups coffee creamer (I used Creme Brûlée flavor)
- 1 cup heavy whipping cream
- 1 cup white granulated sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 2 egg yolks
- 1/8 teaspoon ground nutmeg
- 1 cup white chocolate chunks or chips
Instructions
In a large bowl, mix together the melted butter, coffee creamer, cream, sugar, vanilla extract, eggs, egg yolks, nutmeg and chocolate. Mix together until all ingredients are combined. Fold in the cubed bread into the liquid mixture. Cover with plastic wrap and place in the refrigerator overnight.
Preheat oven to 325-degrees and spray a muffin tin with baking spray. Scoop the bread pudding mixture into each muffin tin cavity, filling the cavity completely, so the mixture is heaping tall. Spoon some of the excess liquid over each mound of bread pudding. Bake in 325-degree oven for 45-minutes or until golden brown on top. Repeat process with remaining bread pudding.
Let muffins set in the pan for 15-minutes before removing muffins and transferring to a wire rack to finish cooling.
Notes
Store at room temperature in an airtight container.
12 Comments
CraftBeering
October 15, 2018 at 12:13 PMI would love to spend a day in your head. I really would. How you thought of soaking bread in Creme Brulee creamer I do not know but would love to find out. This recipe is one I will definitely treasure.. Pure genius. Long live butter! Pinned.
Kelly
October 17, 2018 at 8:25 AMAwwww thanks Milena!! I wish I could take the credit for the Creme Brûlée coffee creamer, but it was all my husband hahaha. I sent him to the store to get me coffee creamer for the bread pudding and told him to get something sweet. And that’s what he came home with it. And it was PERFECT!! 🙂
Laura
October 15, 2018 at 2:00 PMKelly, dang! You had me at “White Chocolate” but then I saw “bread pudding” – heck, I MUST make this! Thanks for the recipe. My family thanks you too!
Kelly
October 17, 2018 at 8:26 AMThanks Laura!! My family definitely loved these….after my husband saw this post was published he told me he was wishing we still had some more of these left hehehe 😉
pglooney
October 16, 2018 at 4:25 PMHoly cow that sounds decadent but oh so good. I better plan some extra golfing to burn off all that cream and chocolate.
Kelly
October 17, 2018 at 8:26 AMTOTALLY decadent!! But worth every calorie, I swear hehehe. We just make up for it by working out too 😉 XOXO
Amy
October 16, 2018 at 10:37 PMWhat a creation! These muffins sound quite unique. I love how you dream these recipes up.
Kelly
October 17, 2018 at 8:27 AMThanks Amy!!! XOXOXO
Julie
October 17, 2018 at 9:59 AMOh my, white chocolate is my favourite chocolate and bread and butter pudding is one of my favourite winter desserts. I’m pinning these to try asap!
Kelly
October 18, 2018 at 8:35 AMAwesome!! You will definitely love these bread pudding muffins then! Thanks for pinning 🙂 XOXO
Barrie Mooney
October 31, 2018 at 6:27 PMGah! Thank you for making these instant portion control! So yummy!
Chocolate Recipe Round-Up #Choctoberfest - Kelly Lynn's Sweets and Treats
November 2, 2019 at 6:27 AM[…] BREAD PUDDING MUFFINS WITH WHITE CHOCOLATE CHUNKS […]