Lily's "Cup-Cake" Bread Pudding

Lily Mathews


Well, I had to come up with this recipe for my little kitchen in my Motorhome. I loved the results....healthy & yummy.


★★★★★ 1 vote

24 Mini CupCakes
45 Min
15 Min


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  • 4 large
  • 1 tsp
    vanilla extract
  • 1 c
    agave syrup
  • 1/2 tsp
    cinnamon, ground
  • 1 tsp
    ginger powder
  • 1/2 tsp
  • 1 c
    almond milk
  • 2
    sprouted grain english muffin (processed until it forms crumbs)
  • 3/4 c
    almond meal
  • 1 c
    dates, chopped
  • 1 1/2 c
    dried bananas, chopped(optional)

How to Make Lily's "Cup-Cake" Bread Pudding


  1. Prepare mini-muffin pans with cup-cake liners or grease them. Beat together the first 7 ingredients well.
  2. Then mix in the English Muffin crumbs, ground Almonds & dried fruits and set aside for at least 20 mins or you can put it into the fridge overnight and have it ready for breakfast the next morning.
  3. (If the mixture is too dry, you can add a little more milk or if it is too wet, then add a little more Almond Meal) Preheat oven to 350℉. Scoop enough to fill a little above the lip of the cups.
  4. Bake in a pre-heated 350℉ oven for 10-12 mins.
    Yields about 24 mini-muffins

Printable Recipe Card

About Lily's "Cup-Cake" Bread Pudding

Course/Dish: Other Breakfast
Other Tag: Healthy

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