Bread Pudding Cups

Let’s start with the fact I think Bread Pudding isn’t really dessert but a dinner.  My grandma use to make it from the loaf heels no one wanted to eat.  I thought it tasted like french toast, well it is made the same way anyway, so I have made it for my girls for dinner.

Buying snacks to feed four girls can be expensive so I learned to make their favorite, Uncrustables.  Since I don’t like to waste anything I put the crusts in a gallon bag and store them in the freezer until I have enough.

This isn’t anything I found a recipe for, I just made it up. I made it in two batches and I didn’t think to do a blog until I had done the first batch.

Michael is a diabetic so he only ate one and he liked it.  Allison had two bowls.  Gabriella  and Katherine  both said it was good but still hasn’t finished their first bowl, but that is probably because I was nice and let them watch the Disney Movie Rufus during dinner.  Lily said it was good but hasn’t eaten any of it.  My own opinion?  I think the white bread ones were moister and softer then the whole wheat bread ones.  I ate mine with some syrup and apple pie filling, it was yummy!

Bread Pudding Cups Recipe


  • 2 gallon bags stuffed full of bread crusts & heels
    • I think you could use 2 whole loaves of bread
  • 1 15 oz can of sweetened condensed milk
  • 1 quart of milk (I used skim)
  • 1 dozen eggs
  • 1 5 oz can of evaporated milk
  • 6 tablespoons of vanilla


  1. Preheat the oven to 350 degrees
  2. In one large bowl – Tear up the bread into smaller pieces, I would say no bigger than your pinkie, put it aside
  3. In a second bowl – mix the sweetened condensed milk, eggs, milk, vanilla, and evaporated milk until completely blended
  4. Pour the egg mixture over the bread and mix completely. I prefer to mix by hand so that I know it is completely wet.
  5. Spray a cupcake pan with cooking spray
  6. Fill each cup to the top with the gooey mixture, be sure to press it into the cup firmly
  7. Put on the middle rack in the oven and bake at 350 degrees for 20 to 30 minutes, until the top looks a little dry and the cup pops out easily. It will rise
  8. Serve with your favorite topping. My grandmother use to eat her covered in milk and my kids loved the pie filling as a topping. I prefer just plain ole syrup!

If you have a bowl big enough to do this in one go, go for it, otherwise you will have to split the measurements in half like I did.  For me this made 48 of cups and I had planned on freezing the leftovers but our oldest daughter, Allison, took care of eating the rest of it the next couple of days for breakfast! Tell me what you think!




One thought on “Bread Pudding Cups

  1. Pingback: French Toast Nutella Rolls | Let's Try Something New

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