Five-Ingredient Bread Pudding Cups

Bread pudding has always represented pure comfort in my kitchen—a humble way to give leftover bread a second life as something warm and indulgent. Growing up in the Midwest, Sunday evenings often ended with my mom turning the final slices into a fragrant pudding that made the whole house feel inviting.

These bread pudding cups are my favorite shortcut when time is tight. They deliver all the classic flavor and texture of traditional bread pudding but bake conveniently in a muffin tin for quicker cooking and individual portions. Simple, cozy, and practical, they’re perfect for a warm dessert or a sweet addition to brunch without extra effort.

Enjoy them plain for everyday comfort, or elevate them with whipped cream, ice cream, or a drizzle of caramel sauce. For brunch, pair them with eggs, bacon, and fresh fruit. For dessert, top with berries or citrus for a bright contrast. However you serve them, they’re comforting, flexible, and guaranteed to be a crowd-pleaser.

🍮 5-Ingredient Bread Pudding Cups

📝 Ingredients

Ingredient | Amount | Notes
Day-old bread, cubed | 4 cups | About 6–7 slices of sandwich bread or sturdy loaf
Milk (whole or 2%) | 2 cups |
Eggs | 3 large |
Sugar | ½ cup | Granulated or light brown
Vanilla extract | 1 tsp |
Butter or nonstick spray | As needed | For greasing muffin tin

🍴 Directions

1. Preheat the oven
   Set oven to 350°F (175°C).
   Grease a 12-cup muffin tin with butter or nonstick spray.
2. Prepare the bread
   Cut or tear bread into ½–1 inch cubes.
   Place cubes in a large mixing bowl.
3. Mix the custard
   In another bowl, whisk together milk, eggs, sugar, and vanilla until fully combined.
4. Combine
   Pour the custard mixture over the bread cubes.
   Gently stir and press down so the bread absorbs the liquid.
   Let sit for 5–10 minutes, stirring once or twice.
5. Fill the muffin tin
   Spoon the mixture evenly into the prepared muffin cups, filling almost to the top.
   Pour any remaining custard evenly over the portions.
6. Bake
   Bake for 20–25 minutes until golden brown and set.
   The tops should spring back lightly when touched.
7. Cool and serve
   Allow to cool in the pan for 5–10 minutes.
   Run a knife around the edges to loosen, then remove.
   Serve warm, plain or topped with powdered sugar, syrup, whipped cream, or ice cream.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat in the microwave for 20–30 seconds, or warm in a 300°F (150°C) oven for 8–10 minutes.

✨ Outcome: Tender, custardy centers with lightly crisp, golden tops—traditional bread pudding flavor in perfectly portioned cups.