Savory Bread Pudding Cupcakes
Transform your brunch game with these irresistibly fluffy and flavorful Savory Bread Pudding Cupcakes! Packed with a medley of sautéed bell peppers, onions, and garlic, each bite offers a delightful balance of creamy cheddar and nutty Parmesan cheeses, all nestled in a custard-soaked base of day-old bread. Enhanced with hints of thyme and fresh parsley, these individual-sized bread puddings are baked to golden perfection in a muffin tin, making them perfect for easy serving at gatherings or meal prepping for quick breakfasts. Ready in under an hour, these savory cupcakes deliver comfort food in a fun, portable package—serve them warm alongside a crisp green salad or enjoy them as a hearty snack on the go. Keywords: savory bread pudding cupcakes, individual portions, cheese bread pudding, easy brunch recipes, muffin tin bread pudding.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups day-old bread (cubed)
- 4 large eggs
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 cup grated cheddar cheese
- 0.5 cups grated Parmesan cheese
- 0.5 cups diced onion
- 0.5 cups diced bell pepper
- 2 tablespoons chopped fresh parsley
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried thyme
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick cooking spray and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and dried thyme until well combined.
Add the cubed bread to the egg mixture and stir until all the bread is evenly soaked. Let sit for 5 minutes to allow the bread to absorb the liquid.
Fold in the sautéed vegetables, grated cheddar cheese, grated Parmesan cheese, and chopped parsley.
Evenly divide the mixture among the prepared muffin cups, pressing gently to ensure each cup is packed and leveled.
Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center of each cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before carefully removing them with a small spatula or knife.
Serve warm as a standalone snack or alongside a fresh green salad for a complete meal.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1068 mg | 356% | |
| Sodium | 6759 mg | 294% | |
| Total Carbohydrate | 277.0 g | 101% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 40.2 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 2197 mg | 169% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1869 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
