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Sourdough bread pudding muffins on a table with dried fruits and nuts.

Sourdough Bread Pudding Muffins With Dried Fruits And Nuts

AndreeaB
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.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time In The Fridge 2 hours
Total Time 3 hours
Course Breakfast, Dessert, Snack
Cuisine British
Servings 12 muffins
Calories 252 kcal

Equipment

  • 1 Muffin sheet (for 12 muffins)

Ingredients
  

  • 400 g cubbed sourdough bread (a small boule) stale or fresh
  • 50 g dried fruits (I used a mix of sultanas and cranberries) approx. 1/4 cup
  • 70 g chopped nuts (I used a mix of Brazil nuts, pecans, cashews, almonds, and hazelnuts) approx 1/3 cup
  • 240 g heavy cream (double cream) approx. 1 cup
  • 240 g whole milk approx. 1 cup
  • 3 large eggs
  • 70 g brown sugar approx. 1/3 cup
  • 1 tsp vanilla extract
  • zest from 1 orange
  • 1/2 tsp cinnamon
  • 2 tbsp powdered sugar (icing sugar) optional

Instructions
 

  • Slice the sourdough bread into small cubes (no bigger than 1 inch/2.5 cm).
  • Chop the mixed nuts into small chunks (not too fine, not too big).
  • In a large mixing bowl, whisk together the eggs and brown sugar until frothy.
    3 large eggs, 70 g brown sugar
  • Add the orange zest, cinnamon, and vanilla extract.
    1 tsp vanilla extract, zest from 1 orange, 1/2 tsp cinnamon
  • Add the milk and heavy cream to the mixture and whisk until well combined.
    240 g whole milk, 240 g heavy cream (double cream)
  • Now it's time to add the sourdough bread cubes, dry fruits, and chopped nuts.
    400 g cubbed sourdough bread (a small boule), 50 g dried fruits (I used a mix of sultanas and cranberries), 70 g chopped nuts (I used a mix of Brazil nuts, pecans, cashews, almonds, and hazelnuts)
  • Mix really well and put the bowl in the refrigerator for 2 hours or more.
  • Take the bowl out of the fridge and give it another good mix.
  • Preheat the oven to 330°F (165°C).
  • Line your muffin tray with paper cups and fill in each cup with the mixture.
  • Pour over the top of each muffin the remaining liquid from the bowl.
  • Bake for 45 minutes or until golden brown and crispy on the top.
  • Leave the muffins in the tray for a few minutes and then transfer to a wired rack to cool down.
  • Sprinkle some powdered sugar on top (optional).
    2 tbsp powdered sugar (icing sugar)
  • Serve warm or store them in an airtight container for future use.
  • Enjoy!

Nutrition

Serving: 92gCalories: 252kcalCarbohydrates: 30gProtein: 6.5gFat: 13g
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