Mini Chocolate Chip Muffin Bread Pudding
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Built by the community using Mini chocolate chip muffins
A cosy, indulgent dessert that transforms mini chocolate chip muffins into a custardy, golden bread pudding. The muffins soak up a rich egg and milk mixture, and the chocolate chips melt into gooey little pockets throughout. Effortless and deeply satisfying.
Cooking Ability Level
Prep
15 mins
Cook
30 mins
Serves
4
Difficulty
Easy
Budget
Cheap
Calories
320
Ingredients
- 200g mini chocolate chip muffins (about 8–10 muffins), halved
- 3 eggs
- 250ml milk
- 2 tbsp sugar
- 1 tsp vanilla extract (if you have it)
- 1 tbsp butter, for greasing and dotting
1. Preheat your oven to 180°C / 350°F. Lightly butter a small baking dish (about 20cm square or similar).
2. Arrange the halved mini muffins cut-side up in the buttered dish, overlapping slightly if needed — it doesn't need to be neat.
3. In a jug or bowl, whisk together the eggs, milk, sugar, and vanilla extract (if using) until well combined.
4. Pour the custard mixture evenly over the muffins. Press the muffins down gently with the back of a spoon so they start to absorb the liquid. Leave to soak for 10 minutes.
5. Dot a few small pieces of butter over the top of the pudding.
6. Bake for 25–30 minutes until the custard is just set and the tops of the muffins are golden and slightly crisp.
7. Leave to cool for 5 minutes before serving. Eat warm, ideally with a scoop of vanilla ice cream or a drizzle of cream if you have it.
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Nutrition per Serving
320
Calories
9g
Protein
38g
Carbs
14g
Fat