Sourdough Bread Pudding Muffins With Dried Fruits And Nuts

Are you looking for a creative way to use up your leftover sourdough bread? Make these easy and delicious sourdough bread pudding muffins in a pinch. Create a delicious and filling breakfast on the go by utilizing your stale sourdough bread and avoiding waste. How amazing is that?!

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If you are an avid sourdough baker like me, I’m sure you’ve ended up with sourdough bread leftovers (aka stale bread) on multiple occasions. As sourdough bread is like gold to us, we cannot leave it to waste, am I right?

So I thought, why not create something sweet and delicious, packed with flavor, yet filling and nourishing? And what better than a delightful breakfast muffin for the whole family to enjoy?

Quick and easy to put together, these sourdough bread pudding muffins are very flexible on the ingredients. And what I mean by that is that you can literally add anything you want to the mixture. You can go for mixed nuts or one type of nut, or you can even replace it with seeds. I went for dried fruits for extra sweetness and flavor, but you can choose something like chocolate chips or coconut. For a special touch, add some flavor like spices or citrus zest. It all comes down to preference and taste. You can get really creative with these sourdough breakfast muffins.

These sourdough bread pudding muffins are soft and creamy on the inside and crispy on the outside with a satisfying crunch from the mixed nuts with each bite. They are not overpoweringly sweet but have some lovely aromas all throughout from the mix of dried fruits, cinnamon, and orange zest. These complement the nutty and earthy flavors of the mixed nuts to perfection.

Ingredients needed for the sourdough bread pudding muffins with dried fruits and nuts:

• Sourdough bread: A small sourdough boule or any other leftover sourdough breads.
• Dried fruits: I used a mix of sultanas and cranberries, but you can use any other dried fruits.
• Mixed nuts: I used a mix of cashews, almonds, pecans, Brazil nuts, and hazelnuts. Use whichever nuts you have on hand or you prefer.
• Brown sugar: Keeps the muffins moist and adds a lovely caramel-like flavor.
• Eggs
• Whole milk
• Heavy cream / Double cream
• Orange zest: It adds such a lovely brightness and freshness to the muffins.
• Cinnamon
• Vanilla extract
• Powdered sugar (optional)

How to make the sourdough bread pudding muffins:

1. Slice the sourdough bread into small cubes (no bigger than 1 inch/2.5 cm).
2. Chop the mixed nuts into small chunks (not too fine, not too big).
3. In a large mixing bowl, whisk together the eggs and brown sugar until frothy.
4. Add the orange zest, cinnamon, and vanilla extract.
5. Add the milk and heavy cream to the mixture and whisk until well combined.
6. Now it’s time to add the sourdough bread cubes, dry fruits, and chopped nuts.
7. Mix really well and put the bowl in the refrigerator for 2 hours or more.
8. Take the bowl out of the fridge and give it another good mix.
9. Preheat the oven to 330°F (165°C).
10. Line your muffin tray with paper cups and fill in each cup with the mixture.
11. Pour over the top of each muffin the remaining liquid from the bowl.
12. Bake for 45 minutes or until golden brown and crispy on the top.
13. Leave the muffins in the tray for a few minutes and then transfer to a wired rack to cool down.
14. Sprinkle some powdered sugar on top (optional).
15. Serve warm or store them in an airtight container for future use.
16. Enjoy!

PRO TIP:

Make your own sourdough starter from scratch and super easy sourdough bread for the most delicious and wholesome homemade meals.

Easy Sourdough Starter Recipe (Step-By-Step Guide)

Super Easy Sourdough Bread For Beginners

More sourdough breakfast recipes to try:

Sourdough French Toast Casserole With Ricotta And Lemon

Sourdough Banana And Cottage Cheese Muffins

Let me know how much you enjoyed this recipe in the comment section below. I would love it if you can rate it and share it with your loved ones.

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