Muffin Bread Pudding

Lee Dowell


I am a Bistro Chef and we have baked goods leftover at the end of the day. This recipe is made with day old muffins...from banana nut, blueberry, cranberry, apple cinnamon and poppy seed. Serve warm with a nice bourbon sauce.

Can also bake in a 9x9 pan or cook in a muffin tin.


★★★★★ 1 vote

10 to 12
25 Min
45 Min


  • 1/4 c
  • 2
  • 2 c
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 1/2 tsp
    almond extract
  • 6
    assorted breakfast muffins, crumbled
  • 2 Tbsp
    butter, melted
  • 1/2 c
    raisins, optional
  • 1/2 c
    slivered almonds, chopped. optional

How to Make Muffin Bread Pudding


  1. Preheat over to 350 degrees. Spray or lightly butter a 9x5x3 loaf pan. Crumble the muffins into pan.
  2. Beat together sugar, eggs and milk in a medium size bowl, and set aside. Beat in cinnamon, nutmeg and almond extract. Add mixture to crumbled muffins and mix in almonds, if desired. Pour melted butter and sprinkle with almonds.
  3. Bake for about 45 minutes or until top is crusty and pudding looks set and firm to touch. Cut into slices

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