5-Ingredient Bread Pudding Cups

Bread pudding has always felt like pure comfort to me—a way to turn leftover bread into something cozy and dessert-worthy. Growing up in the Midwest, Sunday nights often ended with my mom stretching the last slices of bread into a warm pudding that filled the house with sweetness.

These bread pudding cups are my busy-week shortcut version: everything you love about classic bread pudding, baked in muffin tins for quicker cooking and perfect portions. They’re simple, satisfying, and ideal for when you want a warm dessert (or sweet brunch treat) without fuss.

Serve them plain for everyday comfort, or dress them up with whipped cream, ice cream, or a drizzle of caramel. For brunch, pair with eggs, bacon, and fresh fruit. For dessert, add berries or citrus slices for a pop of color. However you serve them, they’re cozy, versatile, and guaranteed to disappear fast.

🍮 5-Ingredient Bread Pudding Cups

📝 Ingredients

🍴 Directions

1. Preheat oven

• Set oven to 350°F (175°C).
• Grease a 12-cup muffin tin with butter or spray.

2. Prep bread

• Cut or tear bread into ½–1 inch cubes.
• Place in a large mixing bowl.

3. Make custard

• In another bowl, whisk milk, eggs, sugar, and vanilla until smooth.

4. Combine

• Pour custard over bread cubes.
• Stir gently, pressing bread down to soak.
• Let sit 5–10 minutes, stirring once or twice.

5. Fill muffin tin

• Spoon mixture evenly into cups, nearly to the top.
• Divide any extra liquid among cups.

6. Bake

• Bake 20–25 minutes, until golden and set.
• Tops should spring back lightly when touched.

7. Cool & serve

• Let cool 5–10 minutes in the tin.
• Run a knife around edges to loosen.
• Serve warm plain, or with powdered sugar, syrup, whipped cream, or ice cream.

Storage & Reheat

• Store in an airtight container in fridge up to 3 days.
• Reheat in microwave (20–30 seconds) or oven at 300°F (150°C) for 8–10 minutes.

✨ Result: Soft, custardy centers with golden tops—classic bread pudding flavor in easy, portion-sized cups.