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Bread Pudding Muffins

Featured Recipe...

Here is a cheap family favorite that uses up stale bread & extra eggs from our chickens. Powdered milk is cheaper & always on hand for use in baking.

Night before make ahead tip: Cut bread & store in covered bowl. Mix liquids in quart jar & store in refrigerator. Combine ingredients & follow recipe for baking. Can combine & store overnight, but texture is different. We prefer to mix in morning.

Bread Pudding Muffins

Serve as breakfast, snack or dinner dessert.


1 1/4 cups cold water
1/3 cup + 1 ½ Tablespoons Instant Non-Fat Dry Milk Powder
2 eggs
1/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
¼ tsp ground cinnamon, if desired
4 cups 1/2" day old bread cubes - about 6 slices
Note: Use any bread that is not savory (herbs, garlic, or cheese in it). Use cinnamon swirl, muffins, white bread, challah, french bread, wheat bread, scones, cinnamon rolls, etc.
1 Tablespoon margarine or butter, melted


Combine cold water & powdered milk in a medium bowl; mix well.
Add eggs, sugar, vanilla, and salt; mix well again.
Add bread and mix until well moistened.
Let stand at room temperature 15 minutes.
Preheat oven to 350 degrees. Line 12 medium sized muffin cups with paper liners or spray/grease muffin tins.
Spoon bread mixture evenly into prepared cups (can fill all the way to the top as it won’t raise & spill over); drizzle evenly with margarine.
Bake 30 to 35 minutes or until snacks are puffed and golden brown. Remove to wire rack to cool completely.
Note: Muffins will fall slightly upon cooling.

Submitted by Corrine Richey