Easy Bread Pudding Cups with Carrots Fruits and Walnuts
These easy bread pudding cups are the perfect way to transform some leftover stale bread into a delicious treat. Loaded with fruits, carrots, and walnuts they provide a balanced breakfast option for a busy day. You can prepare them ahead of time and serve them for brunch, snack, or dessert. You can also take them to school or work with you. Just pack them in a lunch box with an ice pack and enjoy them cold.
Why should you make this recipe?
This recipe is easy. You don’t need a lot of cooking knowledge or experience to prepare it. If you know how to peel chop and stir you can make these bread pudding cups.
The recipe is also adaptable. You can make substitutions depending on what you have on hand or what you like.
Instead of throwing away stale bread you can make these delicious bread pudding cups. Reducing food waste is very important to me. I try to utilize every ingredient in my fridge and pantry before it goes bad.
In one serving you get several fruits and a vegetable. This recipe contains carrots, apples, pineapple juice and raisins. They are high in fiber, vitamins, and antioxidants. Fruits are also naturally sweet, which reduces the amount of sugar we need to add into the recipe.
Helpful tips
I used homemade white bread for this recipe but you can use a bread that you have and love. Brioche or croissants would be excellent in this recipe. Make sure that your bread is dry and absorbs most of the liquid before baking.
I use maple syrup to sweeten the cups, but you can use honey if you prefer.
If you don’t have muffin tins you can bake the bread pudding in a normal casserole dish.
You can improvise and add ingredients that you like and remove the ones you dislike.
I made 21 bread pudding cups but you can end up with a different number depending on the amount of the ingredients you use.
I put the muffin pans on the middle rack and baked for 30 minutes at 355F. Every oven is different so check your for doneness at 20 minutes.
Run a butter knife around the bread puddings cup to help release it from the pan. It might stick to the sides.
Store leftovers in an airtight container in the fridge for 4-5 days.
Easy Bread Pudding Cups with Carrots Fruits and Walnuts
Equipment
- 2 muffin tins/pans
Ingredients
- nonstick cooking spray
- 6 large eggs
- 1 cup whole milk
- 1 cup pineapple juice
- 4 Tbsp melted unsalted butter
- ¼ cup maple syrup
- 6 slices of stale bread cut to small cubes
- 1 cup peeled and diced apples I used yellow
- 1 cup grated carrots washed and peeled
- ¼ cup raisins no sugar added
- ½ cup raw walnuts or other nuts
- 2 tsp cinnamon
- 2 oz cream cheese
- some brown sugar for topping other sugar works too
Instructions
- Spray two muffin tins with nonstick cooking spray. Preheat the oven to 355F.
- In a bowl whisk together the liquid ingredients (eggs, milk, pineapple juice, maple syrup, melted butter) until combined.
- Cut the bread to cubes, grate the carrot, peel and cube the apple and add them to the bowl with the liquid ingredients. Then add the walnuts, raisins and cinnamon to the same bowl and stir until combined.
- Spoon the mixture into each muffin tin nest. Add little pea-sized pieces of cream cheese and sprinkle some sugar on top (look at the video).
- Bake for 25-30 minutes. Cool in the pan fro 5-7 minutes before trying to remove the bread pudding cups.
- Serve with extra maple syrup.
