Mini Bread Pudding Cups
Yields 6-8 | Prep time: 15 mins | Bake time: 25-28 mins
These are the cutest single-serve bread puddings I’ve ever seen! You can make them right in a muffin tin, and they’re perfectly custardy and sized for one serving at a time. Even great for a special meal prep treat - what’s not to love?!
Ingredients:
2½ cups day-old challah, cut into 1-inch cubes
½ cup heavy cream
¼ cup milk
3 large eggs
¼ cup granulated sugar
1 tsp vanilla extract
¼ tsp kosher salt
⅓ cup mini or regular chocolate chips
Butter or spray for greasing
¼ cup maple syrup
Powdered sugar, for dusting
Instructions:
Preheat oven to 350°. Grease muffin tin wells generously with butter or spray.
In a medium bowl, whisk together eggs, cream, milk, sugar, vanilla, and salt until very smooth and pale yellow.
Add the challah cubes to the custard. Gently fold until all pieces are coated. Let soak for 10–15 minutes, stirring once or twice. Add chocolate chips halfway through.
Spoon the soaked mixture evenly into the 6 muffin cups, pressing down gently. Drizzle each bread pudding cup with a bit of maple syrup.
Bake for 25–28 minutes, until puffed, golden, and just set in the middle.
Let cool 5–10 minutes before removing from the tin. Dust with powdered sugar. Enjoy warm or at room temp.