Bread pudding always reminds me of Sunday nights growing up in the Midwest, when my mom would try to stretch the last of the week’s bread into something cozy and dessert-worthy. Traditionally, bread pudding is a frugal, old-fashioned way to use up stale bread by soaking it in a simple custard and baking until it’s soft in the middle and golden on top. These 5-ingredient bread pudding cups are my busy-week shortcut version: everything you love about classic bread pudding, but baked in muffin tins for built-in portion control and faster baking time. They’re perfect when you want a warm, comforting dessert (or sweet brunch treat) without pulling out half your pantry or spending all evening in the kitchen.
These bread pudding cups are delicious on their own, but they really shine with a few simple sides and toppings. For brunch, serve them alongside scrambled eggs, crispy bacon, and a bowl of fresh berries to balance the sweetness. If you’re doing dessert, add a scoop of vanilla ice cream or a dollop of whipped cream and a drizzle of caramel or maple syrup. A hot cup of coffee or black tea is perfect if you’re serving these in the morning, while a small glass of cold milk or a decaf latte makes them feel extra cozy at night. If you want to dress things up for guests, plate each cup with a few sliced strawberries or orange segments for a pop of color and freshness.
5-Ingredient Bread Pudding Cups
Servings: 8–10 bread pudding cups
Ingredients
4 cups cubed day-old bread (about 6–7 slices of sandwich bread or 4 cups of any sturdy bread)
2 cups milk (whole or 2%)
3 large eggs
1/2 cup granulated sugar (or packed light brown sugar)
1 teaspoon vanilla extract
Optional but recommended: butter or nonstick spray for greasing the muffin tin
Directions
Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with butter or nonstick spray to prevent sticking.
Prep the bread: Cut or tear the bread into small cubes (about 1/2- to 1-inch pieces). Day-old or slightly dried-out bread works best because it soaks up the custard without getting mushy. Add the bread cubes to a large mixing bowl.
